Stir-fried beef with pickled melon
Overview
Every year during chayote fruiting season, my mother would pick some tender chayote and soak it with chili peppers and Sichuan peppercorns to make pickles. The sour chayote is delicious whether served cold or stir-fried with meat. Especially the pickles stir-fried with beef are particularly delicious and go well with rice. Beef can easily get old if you're not careful, so I usually chop it into minced meat and stir-fry it, which makes it less likely to get old and more flavorful. Coupled with the sourness of the pickled melon, you'll need an extra bowl of rice. Chayote is the most comprehensive and rich in nutrients among melon vegetables. Regular consumption is beneficial to enhancing the body's ability to resist diseases. The protein and calcium content of chayote is 2-3 times that of cucumber, and the vitamin and mineral content are also significantly higher than other melons. It is also very low in calories and is a low-sodium food. It is a health-care vegetable for patients with heart disease and hypertension. Regular consumption of chayote can diuretic and excrete sodium, dilate blood vessels and lower blood pressure. According to the National Nutrition Association, zinc has a greater impact on children's intellectual development. Regular consumption of chayote, which contains more zinc, can help improve intelligence.
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Ingredients
Steps
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Soak the chayote and cut into slices and then into shreds.
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Chop the beef into mince, cut the pepper into small rings, and cut the ginger into shreds and set aside.
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Heat the wok, add chilli, Sichuan peppercorns, and shredded ginger in cold oil and stir-fry over low heat until fragrant.
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Add minced beef and stir-fry until cooked.
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Add the sliced melon and stir-fry for a while.
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Add appropriate amount of salt and stir-fry evenly.
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Add a spoonful of light soy sauce and a little MSG and stir-fry evenly.
