Cold Chayote

Overview

I was curious for a while and saw some unfamiliar melons in the supermarket. They were very cheap. I picked one up and took it home. I thought the shape was a bit special. I looked it up in the dictionary and found out that it was the legendary chayote. Hi. After cutting it open and tasting a piece, I felt that in addition to stir-frying and stir-frying, it could also be eaten cold. It felt really good.

Tags

• cold dishes
• home cooking
• common dishes
• old man
• summer recipes
• banquet dishes
• lunch
• balsamic vinegar
• chayote
• chili oil
• garlic
• onions
• sesame oil
• sugar
• zanthoxylum bungeanum
• carrot
• salt

Ingredients

Steps

1. 1 Wash the melon, carrots and onions and cut into thin strips, mince the garlic cloves;

   

2. 2 Use 1 teaspoon of salt and pickle it with your hands. Wait for 10 minutes and some water will come out. Pour it out and rinse it with cold boiled water;

   

3. 3 Add shredded carrots and onions;

   

4. 4 Add minced garlic, 1/4 teaspoon salt, 1 tablespoon Sichuan peppercorn oil, 1 teaspoon sesame oil, 1/4 teaspoon sugar and 1 tablespoon balsamic vinegar, stir well.