How do you make kohlrabi delicious? How kohlrabi can be delicious

<> kohlrabi 1/2.

3 dried red peppers.

2-3 slices of shredded ginger.

Salt a pinch of oyster sauce and two tablespoons.

3 teaspoons of sugar.

Cumin 3 teaspoons.

Green onions to taste.

Tear the kohlrabi, wash it, grab it with your hands, and set aside.

Remove from the pot, heat the oil, add the green onion, ginger and dried chili peppers and stir-fry until fragrant, add the oil, and stir-fry for a short while.

Add the kohlrabi and stir-fry to mix the oil consumption with the kohlrabi, and during the stir-frying, press the kohlrabi with a spatula.

Stir-fry until seven or eight are ripe, add salt, sugar, cumin, and stir-fry for a while. <> the fire should be large, and if the fire is small, a lot of water will be fried. Don't put less oil, if you put less, you won't have that taste, and you should put less salt, because oyster sauce itself has a salty taste.

During stir-frying, use a shovel, spoon, etc. to press the kohlrabi to squeeze out the moisture in it. Try not to put water, otherwise it will become a stewed kohlrabi. Don't put too much cumin, otherwise it's all cumin.

I bought the kohlrabi relatively large, so I used half of it, and added the ingredients according to the amount.

How to cook stir-fried kohlrabi? Tear the kohlrabi, add oil to the pan, add green onions, ginger and garlic and stir-fry until fragrant, pour in the kohlrabi, light soy sauce and stir well.

Do this hot kohlrabi, cabbage. The children next door can cry for hunger!

Kohlrabi is better than meat when eaten like this, so I don't believe you can try it.

The kohlrabi recipe is super delicious.

My personal favorite stir-fry, hot kohlrabi, simple and delicious, I hope you can like it.

Delicious stir-fried kohlrabi can be made at home.

Hot kohlrabi.

1. Ingredients: kohlrabi, dried red pepper, Sichuan peppercorns, green onion, oyster sauce, minced garlic.

2. Method: Wash the kohlrabi to remove the excess leaves, and the harder parts, so as not to affect the taste later, try not to choose to cut the kohlrabi with a knife when processing, you can choose to break the kohlrabi directly into small pieces by hand, so that the taste of kohlrabi is better, and it is also more flavorful when cooking. First of all, add oil to the pot and heat it, fry the pepper pepper in the oil pan, and wait for the fragrance to overflow, and then the pepper will be all out, so as not to eat more ingredients of the pepper in the later stage, and then pour the kohlrabi into the high heat to cook after the pepper is cleaned, add oil and minced garlic before the pot, stir-fry evenly, add salt and then eat out of the pot.

Tips: Try not to borrow knives when cutting kohlrabi so as not to affect the taste; When cooking, cook directly over high heat, so that the taste of kohlrabi is better, and the ingredients that consume less oil should be less, so as not to cover up the taste of kohlrabi itself.

There are many names of kohlrabi, cabbage, cabbage, cabbage, cabbage, cabbage, etc., usually we Northeast people like to call kohlrabi, this season's kohlrabi, the moisture content is higher, the fried vegetables, watery, particularly delicious.

There are many ways to make kohlrabi, hot kohlrabi, fried kohlrabi with tomatoes, and can also be eaten as an auxiliary dish for many dishes, whether it is in terms of nutrition or taste, it has been favored by people, and the nutrition in kohlrabi is very rich, especially Westerners also like to eat, Westerners prefer to cut kohlrabi into shreds or pieces, mix into salad and eat.

The kohlrabi leaves are larger and more difficult to clean, so I cut the vegetables into pieces and put them in pots to wash, and cut the tomatoes into small pieces.

Heat the oil in the pot, add green onions, ginger and garlic to fry until fragrant, cut the green onions, ginger and garlic in advance, and cut the minced green onions, ginger and garlic.

Add the tomato cubes and stir-fry a little juice, if you are diligent, you can remove the skin of the tomatoes first.

Materials. Half a kohlrabi (not round, flattened).

Oil to taste. Dried red peppers.

Sesame pepper (Sichuan pepper can also be grained.

Two teaspoons of Lao Gan Ma hot sauce.

Minced garlic to taste. Salt to taste.

Appropriate amount of chicken bouillon. Step 1

Wash the kohlrabi, cut it into small pieces (I'm lazy to cut it with a knife, it tastes better when I tear it by hand), and dry the water.

Step 2 Put oil in the pot, put the pepper (the oil should be cool, otherwise the paste will become bitter), after the fragrance comes out, pick out the pepper with a small spoon, add the chili, minced garlic, and almighty Lao Gan Ma spicy sauce and stir-fry the kohlrabi.

Step 3: Stir-fry over high heat for 5 minutes.

Kohlrabi can be made into kale. Clean the kohlrabi. Controls moisture.

And he tore it into small pieces with his hands and set it aside. Heat the oil! Put the pepper in the oil temperature of about 70 degrees, fry it to bring out the fragrance, then add the green onion, ginger and garlic, stir-fry evenly, add the kohlrabi and stir-fry a few times, add salt, monosodium glutamate, chicken essence.

Delicious and ready to go.

Here's how to make kohlrabi::Ingredients: kohlrabi, dried chilies, Sichuan peppercorns, ginger, soy sauce, oil, thirteen spices, oyster sauce, salt, bowl, spatula, pot, plate.

1. Break the kohlrabi into large pieces and wash them.

2. Shred the ginger, cut the chili pepper and put the pepper in a bowl.

3. Take another bowl and add thirteen spices, oyster sauce, soy sauce and salt.

4. Pour oil into the pot and put the kohlrabi.

5. After frying, use a spatula to put it out for later use. Yamala and.

6. Pour oil into the pot and add shredded ginger, chili pepper and Sichuan pepper to stir-fry until fragrant.

7. Add kohlrabi and stir-fry over high heat.

8. Finally, take out of the pot and put it on a plate.

Kohlrabi is a very nutritious vegetable that is rich in vitamin C, fiber, and other components, which help promote digestion, lower cholesterol, etc. Here are some ways to make kohlrabi for reference:1

Stir-fried pork slices with kohlrabi: Cut the lean pork into thin slices, cut the kohlrabi into slices, and mince the green onions, ginger and garlic for later use. Heat oil in a pot, add green onions, ginger and garlic and stir-fry, add meat slices and stir-fry until they change color, add kohlrabi slices and stir-fry, add salt, chicken essence and other seasonings and stir-fry evenly.

2.Scrambled eggs with kohlrabi: Cut the kohlrabi into slices and drain it, beat the eggs and set aside.

Summary. Ingredients: kohlrabi, pork belly, green and red peppers, garlic, dried red peppers.

Seasoning: light soy sauce, salt, chicken essence. Method:

1. Shred the pork belly, marinate with light soy sauce and salt for 10 minutes, soak in water for 15 minutes after shredding the kohlrabi, shred the green and red peppers, and mince the garlic; 2. Drain the soaked kohlrabi, it is best to taste it, if it is too salty, you can use your hands to knead and rinse the water to reduce the salty taste; 3. Heat the oil in the pot, stir-fry the pork belly to get out the oil, add the dried red pepper and minced garlic and fry slightly, pour in the kohlrabi shreds and fry for two minutes, add the green and red peppers and fry for two minutes until they are broken, and put a little salt and chicken essence. Note: Some kohlrabi shreds are cut and sold in shreds, you can taste the saltiness first, and the time of blistering is well controlled, if it is too light, it will lose its salty and umami taste.

The kohlrabi itself has a salty taste, and a small amount of salt should be put in the back accordingly. Stir-fry with pork belly to make this dish more refreshing and moisturizing, and stir-fry pure lean meat, which tastes firewood.

How do you make kohlrabi delicious?

Ingredients: kohlrabi, pork belly, green and red peppers, garlic, dried red peppers. Seasoning:

Light soy sauce, salt, chicken essence. Method: 1. Shred the pork belly, marinate it with light soy sauce and salt for 10 minutes, soak it in water for 15 minutes after shredding the kohlrabi, shred the green and red peppers, and mince the garlic; 2. Drain the soaked kohlrabi, it is best to taste it, if it is too salty, you can use your hands to knead and rinse the water to reduce the salty taste; 3. Heat the oil in the pot, stir-fry the pork belly to get out the oil, add the dried red pepper and minced garlic and fry slightly, pour in the kohlrabi shreds and fry for two minutes, add the green and red peppers and fry for two minutes until they are broken, and put a little salt and chicken essence.

Note: Some kohlrabi shreds are cut and sold in shreds, you can taste the saltiness first, and the time of blistering is well controlled, if it is too light, it will lose its salty and umami taste. The kohlrabi itself has a salty taste, and a small amount of salt should be put in the back accordingly.

Stir-fry with pork belly to make this dish more refreshing and moisturizing, and stir-fry pure lean meat, which tastes firewood.

Ingredients: kohlrabi, pork belly, green and red peppers, garlic, dried red peppers. Seasoning:

Light soy sauce, salt, chicken essence. Method: 1. Shred the pork belly, marinate it with light soy sauce and salt for 10 minutes, soak it in water for 15 minutes after shredding the kohlrabi, shred the green and red peppers, and mince the garlic; 2. Drain the soaked kohlrabi, it is best to taste it, if it is too salty, you can use your hands to knead and rinse the water to reduce the salty taste; 3. Heat the oil in the pot, stir-fry the pork belly to get out the oil, add the dried red pepper and minced garlic and fry slightly, pour in the kohlrabi shreds and fry for two minutes, add the green and red peppers and fry for two minutes until they are broken, and put a little salt and chicken essence.

Note: Some kohlrabi shreds are cut and sold in shreds, you can taste the saltiness first, and the time of blistering is well controlled, if it is too light, it will lose its salty and umami taste. The kohlrabi itself has a salty taste, and a small amount of salt should be put in the back accordingly.

Personally, I think kohlrabi is the best to eat according to the above recipe.

Roll the leaves in the meat filling, then coat them in starch and fry them.