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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Stir-fried Pomelo Flesh with Colorful Vegetables For 2 people
Cauliflower 1 piece Pomelo 2 pieces Bell pepper 1 piece Chicken leg mushroom 1 piece Dried shiitake mushrooms 100 gr Carrot 1 piece Chayote 1 piece Tapioca starch 1/2 cup (rice bowl) Cooking oil 2 tablespoons Soy sauce 1/2 tablespoon Common seasoning a little (salt/ seasoning powder/ ground pepper)
How to Choose Fresh Ingredients
How to choose sweet chicken leg mushrooms
- When purchasing chicken leg mushrooms, you should choose those with bright colors and a distinctive almond-like aroma, and a length of 12 – 15cm.
- You should select mushrooms with a round brown shiny cap, without scratches or tears, and may have a thin layer of fuzz on top, with a sturdy white stem.
- Avoid choosing mushrooms that are too long as they will be hollow inside and lack fresh flavor; absolutely do not choose mushrooms that have an unpleasant smell or are bruised.
How to choose fresh and delicious broccoli
- You should choose broccoli florets that are round and evenly shaped, with a raised center, tightly packed, and the distance between each floret should be very small, ideally without any gaps.
- The stem of the floret should be fresh green, not wilted, feel firm when held, and heavy. The broccoli florets must be intact without damage and should have a hard, firm surface with a certain crispness.
- Avoid choosing florets that are cracked, have insect bites or bruises. Steer clear of those that are droopy, with soft stems and wilted leaves.
How to choose crunchy and sweet carrots
- Choose carrots that are still firm, of medium size, and have a straight, elongated shape towards the tip, feeling solid when held.
- It’s best to choose carrots with bright orange skin, smooth, and with fresh green tops firmly attached to the root.
- Avoid choosing carrots with large, thick tops at the base, as these are older, with less fiber and nutrients. Stay away from those with wilted tops, soft spots, slimy parts, and bruises.
How to choose fresh and delicious bell peppers
- Choose fruits that are of moderate size, not too big and not too small. The skin should be smooth, shiny, with bright and uniform colors, and the stem should be firmly attached to the fruit, giving a solid feel when held.
- It is advisable to prioritize buying male bell peppers as they will provide a better flavor when stir-fried. Male bell peppers have a base that is divided into 3 sections, unlike female bell peppers which are divided into 4 sections.
- Avoid choosing fruits that are soft, have bruises on the skin, cracks, or have lost their stems, as these bell peppers have been stored for too long, are overripe, and are no longer fresh.
How to choose fresh and delicious chayote
- Fresh and delicious chayote will have a fresh stem, shiny skin, many spines, and should not be wilted, bruised, or have insect bite marks or bee stings.
- Choose those that are still green and have a little fuzz on the outside, with few ridges for easier processing.
- Avoid buying chayote that has turned too yellow; if pressed, it feels hard, indicating that it is overripe, which will be tough, fibrous, and bland.
How to choose delicious dried shiitake mushrooms
- You should choose to buy branded dried shiitake mushrooms with labels from reputable establishments. The mushroom cap should curve tightly downwards, not bruised, and have a bright brown color.
- Choose mushrooms that are of moderate size, not too big, and with short stems attached to the caps. You can smell them to determine if they are still fresh, as fresh mushrooms will have a distinct pure aroma.
- You should not choose shiitake mushrooms that are bruised, broken, with dark insect bite marks or white mold spots on the surface, as these are mushrooms that have gone bad and are no longer fresh.
How to Prepare Stir-Fried Pomelo Pulp with Five Colors
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Prepare the pomelo pulp
After purchasing the pomelo, peel off the green skin, then separate the white pulp and cut it into long, bite-sized pieces.
Next, place the pomelo pulp into a clean bowl, add half a bowl of tapioca starch and half a spoon of salt, and mix well. This step will help the pomelo pulp maintain its crunchy and chewy texture.
Prepare a pot of boiling water, and blanch the pomelo pulp for about 2 minutes to reduce the bitterness.
Remove the pomelo pulp to a bowl of clean water, squeeze it thoroughly, and then discard the water. Repeat this step 4 – 5 times until the pomelo pulp no longer has a bitter taste and turns translucent white.
Finally, squeeze the pomelo pulp one more time to ensure it is dry, then let it drain.
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Prepare other ingredients
For chicken leg mushrooms, cut off the dirty stem, then soak them in diluted saltwater for 3 minutes. Next, rinse with clean water, drain, and cut the mushrooms into bite-sized pieces.
For dried shiitake mushrooms, soak them in warm water for about 7-10 minutes or boil them in hot water for about 3-5 minutes to rehydrate and remove dirt, then rinse with cold water, drain, and cut in half.
For bell peppers, slice the pepper in half lengthwise, remove the seeds, rinse under running water, drain, and cut into small bite-sized pieces.
Next, peel the carrots, rinse with water, drain, and cut into bite-sized pieces.
For cauliflower, separate it into small florets, soak in diluted saltwater for about 5 minutes, rinse with water, drain, and cut the cauliflower heads in half lengthwise.
For su su, prepare a basin of water, and soak the su su while peeling it; this method will help reduce its stickiness. After that, rinse the su su 3-4 times with water to remove the slime, drain, and cut into bite-sized pieces.
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Stir-fry the ingredients
Add 2 tablespoons of cooking oil to the pan, when the oil is slightly hot, add the shiitake mushrooms and chicken thigh mushrooms and stir-fry for 1 – 2 minutes until the mushrooms are firm.
Next, add the carrots and stir-fry for 5 – 7 minutes until the carrots are evenly cooked, then add the chayote and stir well for 2 – 3 minutes.
Then, add the cauliflower to the pan, add half a teaspoon of salt, half a teaspoon of seasoning powder, 1 teaspoon of ground pepper, half a tablespoon of soy sauce, and stir well for 4 – 5 minutes to allow the seasoning to absorb evenly and the cauliflower to cook.
Finally, add the bell pepper and stir-fry for 2 minutes, then add the grapefruit rind and stir-fry for about 5 more minutes, adjust the seasoning to taste, and then turn off the heat.
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Final Product
The five-colored grapefruit peel stir-fry is incredibly delicious and appealing when completed. The fragrant aroma from the various vegetables melds together, creating a visually striking combination of green, orange, yellow, and red.
The dish has a sweet and light flavor combined with the crunchy texture of the grapefruit peel, making it quite unique and appetizing. With the inclusion of various nutritious vegetables, this will be a light and healthy dish.
So TasteVN has shared with you how to make stir-fried pomelo pulp with five colors. With just a few simple steps and easily obtainable ingredients, you can cook a light, nutritious, and extremely delicious dish. Wishing you success!
