How to mix kohlrabi cold dishes delicious, how to mix kohlrabi cold dishes delicious

Ingredients for the preparation of cold salad:

Kohlrabi, 1 piece, minced garlic, 1 1 2 tbsp, chili, 2 sprigs, Seasoning A: coarse miso, 2 tbsp, salt, 1 tsp sugar, 1 tbsp sesame oil, 1 1 tbsp salt, Seasoning B: 1 tbsp. salt.

Detailed steps for how to prepare cold salad.

1) After the skin of the kohlrabi is removed, the coarse skin fiber part is completely removed, washed and drained, and cut into thin slices, about 3 4 cm in size for later use. Chili peppers are also sliced and set aside.

2) Stir 1 tablespoon of salt with kohlrabi slices, marinate for about half an hour, then wash and drain the salted water.

3) Stir seasoning A well, mix it into the kohlrabi, add minced garlic and chili pepper and mix well, marinate for about 1 2 hours before eating.

Ingredients. Kohlrabi 450g chili oil to taste.

Walnut oil to taste, salt to taste.

Rice vinegar to taste. Preparation of cold salad.

1.Wash the kohlrabi and tear it into chunks.

2.Blanch the torn kohlrabi in boiling water and blanch it.

3.Blanch kohlrabi in cold water and let it cool.

4.Then drain the water.

5.Add salt, rice vinegar, and walnut oil to taste.

6.Add another spoonful of paprika oil, stir well and serve.

Tips: 1. It is recommended to choose fresh and tender yellow-green kohlrabi, which is crisp and sweet.

2. Add seasonings according to your taste.

Prepare raw materials: fresh kohlrabi, bell pepper, millet spicy (chili seeds, chili noodles), rapeseed oil, seasonings: edible salt, sugar, Sichuan pepper noodles, five-spice powder, chicken essence, sesame oil.

1. First of all, we choose 2 fresh kohlrabi, remove the leaves, and then peel off the roots.

2. After cleaning, cut into thin strips for later use, the more finely the kohlrabi is cut, the shorter the time to marinate and taste, of course, the crisp taste after cutting will be slightly worse, put it in the pot after cutting, and start the initial processing in the next step.

3. Add an appropriate amount of edible salt (about 30 grams) to the pot, stir and grasp it well and let it stand for 30 minutes for later use, the purpose of this step is to remove the excess water inside, take advantage of this time to process the chili noodles, of course, students who don't like to eat spicy can directly ignore this step.

4. Prepare an appropriate amount of bell pepper from the middle to cut it for later use, the purpose of this step is to pour out the pepper seeds inside, relatively speaking, the bell pepper is more fragrant than other dried peppers, and the spiciness is also relatively soft, which is very suitable for students who can't eat spicy to mix vegetables, and then add a few millet spicy to increase the spiciness, and start frying in the next step.

5. After that, put the cut chili peppers in the cold pan, turn on low heat and stir-fry for a few minutes to fry the chili seeds until they are slightly brown, and pick out the chili peel after the chili seeds turn brown.

6. Then take out the chili seeds and set them aside for later use, and then start frying the chili peel in oil.

7. Add an appropriate amount of rapeseed oil to the pot and cook until it is hot, then add the chili peel and fry over low heat until the skin is crispy and slightly brown, and remove the chili peel after it is fragrant.

8. Then put it in a stone mortar and mash it for later use, and students who do not have a stone mortar can also chop it with a kitchen knife, and take it out for later use after mashing.

9. Then mash the chili seeds in turn for later use, the pepper skin of the students is responsible for the spicy taste, and the chili seeds are responsible for the fragrance, the fragrance of the chili seeds is very similar to the fried sesame seeds, but there is no oil in the sesame seeds is very suitable for long-term storage, take it out after mashing it and set aside.

After a few minutes, remove the chopped kohlrabi and rinse it with your hands.

11. After cleaning, drain the water again, students must remember to control the water dry, otherwise the finished product is easy to come out of the water and the taste is light, drain the water and start seasoning in the next step.

12. Add 10 grams of sugar, 3 grams of Sichuan pepper noodles, 1 gram of five-spice powder, 2 grams of chicken powder, 2 tablespoons of mashed chili seeds (about 4 grams), and then add an appropriate amount of processed chili noodles (about 6 grams) according to personal taste.

13. Finally, add 10 grams of sesame oil and stir well to serve.

Ingredients: 500 grams of kohlrabi, 2 grams of salt, 3 grams of sesame oil, 10 grams of sesame oil.

Excipients: 5 grams of minced garlic, 3 grams of millet pepper.

The steps to prepare kohlrabi salad are as follows:

Ingredients: 1 kohlrabi.

A few coriander (if you don't like to eat it, you can't put it).

Minced garlic to taste.

Chili flakes to taste.

White sesame seeds 1/2 tablespoon.

Light soy sauce: 2 scoops.

Two tablespoons of aged vinegar.

Oyster sauce 1 scoop.

Salt 1/2 teaspoon (to taste).

1/2 teaspoon sugar.

Appropriate amount of oil (for spicy seeds).

Steps to make a coleslaw with zero failure:

Step 1: Tear the kohlrabi to shreds.

Step 2: Boil a pot of water, blanch the kohlrabi, add a little salt and a few drops of oil to the water.

Step 3: Remove and quickly cool in water.

Step 4: Remove and drain the water to allow the kohlrabi to cool for a while, followed by the soul ingredients.

Step 5: Minced garlic and white sesame chili powder can be stacked directly on top of the kohlrabi, saving another bowl.

Step 6: Bring the oil to a boil and splash it on!

Step 7: Two scoops of light soy sauce.

Step 8: Two scoops of vinegar.

Step 9: A scoop of oyster sauce.

Step 10: Half a spoonful of sugar.

Step 11: Add the coriander section, at this time, you can mix it first, taste the taste, how salty it is, because light soy sauce and oyster sauce are salty, if you feel that it is still a little lighter, then add some salt to it, remember to be rigid and dogmatic on the issue of salt, and adjust it while mixing.

Step 12: Take a look at this tempting look, with a bowl of white rice, a bowl of clear noodle soup, and a bowl of white porridge, all of which are good choices.

1；Finely chop the green onion and garlic, and cut the chili into sections; 2；Wash the kohlrabi and cut into cubes; 3；Add water to a pot and boil, add the chopped kohlrabi and blanch it; 4；Drain from the cool water and put it in a container; 5；Add minced green onion and garlic, salt, vinegar, soy sauce and sugar; 6；Pour oil into the pot, add peppercorns and chili peppers and stir-fry until fragrant; 7；Pour the fried oil over the kohlrabi and mix well to serve.

How do you cook kohlrabi on cold salad? In fact, cold salad is the easiest to make, as long as the vegetables are blanched in water, blanched and then removed, and then mixed with various seasonings, it becomes a cold salad.

1. Cut the kohlrabi into thin strips, put hot water in the pot and boil, and blanch the kohlrabi for half a minute.

2. Remove and unscrew the water and put it on a plate.

3. Add red pepper, sugar, very fresh, salt, monosodium glutamate.

4. After the oil is heated, pour it into an iron basin, and finally put in Shanxi old vinegar.

1 Prepare 200 grams of kohlrabi, 20 grams of light soy sauce, 10 grams of vinegar, 10 grams of salt, 10 grams of chicken essence and 20 grams of chili oil.

Wash the kohlrabi with clean water, then cut it into shreds and put it in a bowl.

3 Add chili oil, chicken essence, light soy sauce, vinegar and salt, stir well.

Cold salad kohlrabi, the main raw materials for making kohlrabi, minced green onions, minced coriander, etc. Note: Wash and peel the kohlrabi, cut it into thin strips and mix it with salt to soften.

Ingredients: kohlrabi, garlic, red pepper, aged vinegar, sauce, salt.

Method:1Cut the kohlrabi into strips and soak in the water, changing the water several times in between. Drain and drain.

2.Cut the chili pepper into rings, chop the garlic, and add salt, soy sauce and vinegar to the chili garlic to make a sauce.

3.Pour the sauce over the kohlrabi and stir well.

Ingredients. Ingredients.

Kohlrabi. 200g excipients. Salt.

Vinegar. Amount. Sugar.

5 g chili oil.

Amount. Steps.

1.Half a kohlrabi. Cut into shreds. Spare.

2.Bring water to a boil, put the kohlrabi in the water and blanch. It is generally 1/2 cooked.

3.Scoop up and rinse with cold water.

4.Add a spoonful of sugar, add aged vinegar, a spoonful and a half of salt. Add chili oil. Mix well.

5.Put it in the refrigerator for 5 minutes and serve.

Method. Prepare all the materials.

Remove the skin from the kohlrabi and cut into thin slices. Add sea salt, stir slightly with chopsticks, and let stand for 20 minutes to remove astringency and excess water.

Chop the garlic, chili pepper and coriander.

Prepare a cooking bowl, add rice vinegar or apple cider vinegar and sugar, stir and melt, then add minced chili pepper and minced garlic to mix.

Remove the water from the resting kohlrabi, put it in a cooking bowl and mix the sauce with coriander and sesame oil. You can make some slight adjustments according to your personal preference for sourness and spiciness.

The finished cold salad can be refrigerated for 30 minutes before enjoying, which will be more refreshing and flavorful!

Preparation of cold salad.

1.Wash the kohlrabi and tear it into chunks.

2.Blanch the torn kohlrabi in boiling water and blanch it.

3.Blanch kohlrabi in cold water and let it cool.

4.Then drain the water.

5.Add salt, rice vinegar, and walnut oil to taste.

6.Add another spoonful of paprika oil, stir well and serve.

<> ingredients: 1 kohlrabi, salt (for grabbing and pickling), 2 tablespoons garlic, 5 cloves of coriander, appropriate amount of white vinegar, half a cup of sugar, 1 tablespoon of sesame oil, appropriate amount of chili oil, appropriate amount of monosodium glutamate.

<> ingredients: 1 kohlrabi, salt (for grabbing and pickling), 2 tablespoons garlic, 5 cloves of coriander, appropriate amount of white vinegar, half a cup of sugar, 1 tablespoon of sesame oil, appropriate amount of chili oil, appropriate amount of monosodium glutamate.

Method: Wash the kohlrabi and peel it, and cut off the base with thick fibers.

File into a thick skewer (you can also use shredded ones), sprinkle in 2 tablespoons of salt, mix well and let stand for 20 minutes.

While resting, prepare the sauce, mince the garlic cloves and coriander. --Add some shredded red pepper is fine.

Take a large pot, add sugar, vinegar, salt, monosodium glutamate (optional), and shake gently until dissolved. You can try the taste and adjust the proportion according to each person's taste, but the taste should be heavier at this time, so as to facilitate the flavor of kohlrabi.

After 20 minutes, the shredded kohlrabi will come out with a lot of astringent water, so pour out the astringent water.

Squeeze out the shredded kohlrabi vigorously, and use a soy milk bag to do soy. It is important here that the astringent water is not squeezed dry and will taste bitter.

Squeeze the shredded kohlrabi, minced garlic, minced coriander, and sesame oil together and mix well with the sauce. Those who eat spicy can add chili oil or shredded chili peppers. Try the flavor of the sauce and adjust it according to the taste.

After about 1 hour of shredded kohlrabi, it can be served on a plate. 1 kohlrabi can be eaten about 2 meals for a small family.

Preparation of cold salad.

1.Wash the kohlrabi and tear it into chunks.

2.Blanch the torn kohlrabi in boiling water and blanch it.

3.Blanch kohlrabi in cold water and let it cool.

4.Then drain the water.

5.Add salt, rice vinegar, and walnut oil to taste.

6.Add another spoonful of paprika oil, stir well and serve.

Step 1

To prepare the Pure Milk Pulled Toast Step 1

Tear the kohlrabi to shreds (doing this when you're in a bad mood is really decompressing) Step 2

To prepare the Pure Milk Pulled Toast Step 1

Boil a pot of water, blanch the kohlrabi, add a little salt to the water, and a few drops of oil Step 3

To prepare the Pure Milk Pulled Toast Step 1

Remove and quickly cool in water.

Step 4space

To prepare plain milk shredded toast Step 1

Remove and drain the water to allow the kohlrabi to cool for a while Next is the soul ingredient step 5

To prepare the Pure Milk Pulled Toast Step 1

Minced garlic, white sesame chili powder can be stacked directly on the kohlrabi Save another bowl Diligent people can also adjust the whole bowl

Step 6space

To prepare plain milk shredded toast Step 1

Bring the oil to a boil and splash it!

Step 7space

To prepare plain milk shredded toast Step 1

Two scoops of light soy sauce. Step 8

To prepare the Pure Milk Pulled Toast Step 1

Two scoops of vinegar Step 9

To prepare the Pure Milk Pulled Toast Step 1

A spoonful of oyster sauce. Step 10

To prepare the Pure Milk Pulled Toast Step 1

1/2 scoop of sugar Step 11

To prepare the Pure Milk Pulled Toast Step 1

Add the coriander segment At this time, you can mix it first Taste the taste How salty is because light soy sauce and oyster sauce are salty If you think it is a little lighter, then add some salt to it Remember to be rigid and dogmatic on the issue of salt, don't be rigid and dogmatic Adjust while mixing and tasting.

Ingredients: 1 4 kohlrabi.

8 cloves minced garlic.

3 scoops of light soy sauce.

Oyster sauce 1 scoop.

Salt 3 grams. 20 grams of sugar.

4 scoops vinegar. Spoonful of chicken bouillon.

4 tablespoons of chili oil.

Carrots 1 4 sprigs.

Onion to taste.

Preparation of cold salad.

Soak kohlrabi in brine.

Shred the carrots (can be left unadded).

Finely chop the garlic and shred the onion (the onion left over from other dishes can be omitted) Put the vegetables and all the seasonings into a large bowl, which is more convenient to mix and eat<>

kohlrabi, green onion and garlic, chili, salt, vinegar, soy sauce, sugar, Sichuan pepper 1; Finely chop the green onion and garlic, and cut the chili into sections;

2；Wash the kohlrabi and cut into cubes;

3；Add water to a pot and boil, add the chopped kohlrabi and blanch it;

4；Drain from the cool water and put it in a container;

5；Add minced green onion and garlic, salt, vinegar, soy sauce and sugar;

6；Pour oil into the pot, add peppercorns and chili peppers and stir-fry until fragrant;

7；Pour the fried oil over the kohlrabi and mix well to serve.

Appetizer cold salad, first break the kohlrabi by hand and tear it up, then put it into the pot to blanch, add a little oil to lock vitamin C in the pot, so as to avoid the loss of nutrients, and then dry it in cold water for later use, put in the dry chili pepper from the pot to boil the oil, a little pepper to taste, add salt and chicken essence to season and mix evenly to put it on the plate.