It is known as the "heart umbrella" and is often eaten in summer to calm the nerves, help sleep, anti-aging, and enhance memory

What is the best food to eat in summer? To be honest, there is no such thing as the most important thing to eat, and the existence of every food is meaningful. However, after entering the summer, we can "nourish the heart" more, and the heart burden is quite heavy after the weather is hot, especially for the middle-aged and elderly, and we need to maintain more.

This food, it is known as the "heart umbrella", it is chayote. Summer is the season to eat chayote, often eat it has a good effect of regulating qi and neutralizing, nourishing the heart and blood, calming the nerves and helping sleep, delaying aging, etc., the elderly can also enhance their memory by eating more, don't miss it in summer.

【Chayote scrambled eggs】

Ingredients: chayote, eggs, garlic slices, salt, chicken bouillon, olive oil

1. First of all, put the chayote in water and clean it, cut it into thin slices after washing, put it aside for later use, and then beat the eggs in a bowl and stir it up, you can have a little cooking wine and some warm water.

2. Pour oil into the pot below, pour the eggs into it and stir-fry first, and then you can serve it out. Next, add some oil to the pot again, stir-fry the garlic slices, add the chayote and start stir-frying, until it is broken, then pour the eggs back into it, and then add some salt and chicken essence to taste, and then stir well to get out of the pot.

【Chayote crucian carp soup】

Ingredients: crucian carp, chayote, ginger, chopped green onion, salt, white pepper, chicken essence, cooking wine, cooking oil

1. First of all, treat the crucian carp, after the scales, gills, internal organs, etc. are processed, rinse it in water, and then apply cooking wine and marinate for a while.

2. Next, cut the chayote into small pieces, slice the ginger, chop the green onion, and wait for the crucian carp to marinate and prepare for cooking. Pour oil into the pot, wait for it to heat up, you can put the crucian carp in, fry it on both sides, fry it until golden brown, put the ginger slices in it, fry it until fragrant, and then add an appropriate amount of boiling water to it.

3. Be sure to add boiling water, so that the color of the stew will be milky white, otherwise if you use cold water, the stewed soup will be less watery. After adding boiling water, cover the lid and stew for a while, change to low heat after boiling, continue to simmer for about 30 minutes, then pour the chayote into it, continue to stew for 20 minutes, and finally season with salt, white pepper, chicken essence, sprinkle with chopped green onions and drink it out of the pot.