How do you cook stir fried kohlrabi? Urgent!

Stir-fry kohlrabi: Wash the kohlrabi and tear it into slices or cut it with a knife. Dry the surface without moisture.

Then pour an appropriate amount of raw oil into the pot, wait for the oil to boil, add seasonings, chili pepper, pepper, garlic, etc., then put in the kohlrabi, stir-fry, add salt, soy sauce, and monosodium glutamate. Remove from the pan. Remember:

Stir-fried kohlrabi must be stir-fried over high heat.

Ingredients: kohlrabi, red pepper, garlic, soy sauce, salt.

Method. 1. Wash the kohlrabi and tear it into small pieces.

2. Cut the red pepper into small pieces and the garlic into small slices.

3. Heat the oil in a pan, add the red pepper and garlic slices and stir-fry until fragrant.

4. Add the kohlrabi again, add a spoonful of salt and a few drops of soy sauce.

5. Stir-fry quickly over high heat until the kohlrabi wilts.

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!

The kohlrabi recipe is super delicious.

Ingredients: 1 kohlrabi Nianqing, 5 garlic slices, a little light soy sauce.

Steps: 1. Cut the lettuce in half, remove the roots, and then shred.

2. Heat the oil in the pot, if the garlic is fragrant, add the shredded lettuce after the aroma comes out, and stir-fry. Qingbo.

3. The hot vegetables and garlic are easy to paste, so you should keep stir-frying, and wait until the color is broken and you can add light soy sauce or seafood soy sauce.

4. Finished product. <>

The home-cooked recipe for stir-frying kohlrabi is as follows:Ingredients: 1/2 kohlrabi.

Excipients: Sichuan pepper, shredded chili pepper, chopped green onion, garlic slices, salt, soy sauce, thirteen spices, oil consumption, monosodium glutamate.

1. Prepare half a kohlrabi.

2. Tear it into small pieces by hand, then wash it and set aside.

3. Heat the high family oil in the pot and put the peppercorns, fry the fragrance, and then remove the peppercorns.

4. Add shredded chili peppers and stir-fry until fragrant.

5. Add chopped green onion and garlic slices and stir-fry until fragrant.

6. Add the kohlrabi and stir-fry.

7. Add an appropriate amount of salt, 2 tablespoons of soy sauce, 2 tablespoons of thirteen spices, 3 tablespoons of oil, and stir-fry.

8. Stir-fry until the appetizer gradually becomes soft.

9. Continue stir-frying.

10. Stir-fry until the appetizer becomes soft, without any excess water, drizzle a little side monosodium glutamate, and then you can get out of the pot.

Sautéed kohlrabi. Ingredients: kohlrabi, dried chili, Sichuan pepper, garlic, ginger, etc.

Seasonings: including food oil, salt, soy sauce, vinegar, Sichuan pepper, monosodium glutamate, etc.

Peel off the kohlrabi leaves, wash them with water, and tear the kohlrabi into small pieces. Wash and cut the dried chili peppers, peel the garlic and ginger, wash and cut into slices. Add a small amount of vegetable oil to the pan, dry fry the kohlrabi, fry it until soft, stir-fry and pour out and set aside.

Add a small amount of vegetable oil to another pot, and stir-fry the dried chili peppers, pepper garlic slices, ginger slices, etc. until fragrant. Pour in the kohlrabi, add salt, monosodium glutamate, soy sauce and other seasonings, stir-fry a few times quickly over high heat, and then pour in a little aged vinegar and turn it a few times. Finally, serve on a plate.

Kohlrabi is rich in dietary fiber, which can well promote the peristalsis of our stomach and intestines, is all good to promote digestion and appetizing effects, and can also reduce appetite and increase our appetite.

Kohlrabi is more and more popular in life, because the effect of kohlrabi is very much, we can eat it can reduce swelling, and can prevent cancer and fight cancer, can well solve most people's loss of appetite, like to eat spicy friends can be very good to make spicy, so that the taste will be more refreshing.

Hot kohlrabi.

Method: 1. Cut the kohlrabi into pieces, blanch it in the water and remove it for later use.

2. Put the bottom oil in the pot, add the chopped green onion and dried chili pepper to the pot, and put in the blanched kohlrabi.

Add salt, chicken essence and cooking wine and stir-fry over high heat.

Stir-fried vermicelli with kohlrabi.

Northern home-cooked food: kohlrabi shredded, vermicelli soaked. Stir-fry shredded pork in the bottom oil, shredded green onion and ginger cooking wine, add the shredded vegetables drained after blanching water, add vermicelli, salt, sugar, monosodium glutamate, chicken essence, a little soup and stir-fry, light the oil, and remove the spoon.

If you like the sour taste, order some vinegar before cooking. Tastes better.

Cabbage nine vegetables pork preparation steps:

Ingredients: 1 cabbage, 30 grams of nine vegetables, 200 grams of meat, half a head of garlic, half a red pepper, 30 grams of peanut oil, 2 tablespoons of oyster sauce, 1 tablespoon of cooking wine, 2 grams of refined salt, 1 gram of Sichuan pepper powder.

Cooking steps:1Start by preparing all the ingredients.

2.After tearing off the skin of the cabbage without washing, cut the cabbage into shreds with a knife.

3.Cut the red pepper into shreds, peel and cut the garlic into thin slices, and pick and wash the nine vegetables and cut them into sections.

4.Wash the plum blossom meat and cut it into thick strips.

5.Put the cut plum meat in a bowl and add cooking wine to remove the fishy seasoning.

6.Add starch and mix well and marinate for 10 minutes. The shredded meat stir-fried in this way is tender and juicy, and has a good taste.

7.Heat the pot and pour in the peanut oil to heat it, first heat the garlic slices, and then add the marinated plum meat strips.

8.Stir-fry quickly over high heat until the plum blossom strips change color, then add oyster sauce to enhance the flavor and increase the taste.

9.Continue to stir-fry over high heat until the plum strips are broken.

10.At this time, add the shredded cabbage and continue to stir-fry over high heat.

11.Add salt and peppercorns to taste.

12.Continue to stir-fry over high heat until the cabbage juices come out and change color.

13.Add the shredded red pepper and nine chopped vegetables.

14.Stir-fry evenly over high heat to turn off the heat.

Nutritional value of nine vegetables:

1.Tonifying the Kidney and Warming Yang:

It has a warm nature, a pungent taste, and has the effect of tonifying the kidney and playing yang, so it can be used for impotence, spermatozoa, and other diseases;

2.Liver and stomach:

Contains special ingredients such as volatile essential oils and sulfides, exuding a unique spicy smell, which helps to regulate liver qi, increase appetite and enhance digestive function;

3.Qi and blood:

Its pungent smell has the effect of dispersing blood stasis and activating blood, and is suitable for chest pain and other symptoms;

Cabbage nutritional value:

1.Cabbage has a high moisture content (about 90%) and low calories, but the calories in most cabbage silk salads are 5 times higher than that of simple cabbage.

2.Cabbage is rich in potassium and folic acid, and folic acid has a good preventive effect on megaloblastic anemia and fetal malformations, so pregnant women and patients with anemia should eat more cabbage.

3.The nutritional value of cabbage is almost the same as that of Chinese cabbage, and the content of vitamin C is about twice as high. In addition, cabbage is rich in folate, which is a great advantage of kale-based vegetables.

Chinese cabbage is rich in vitamin C, vitamin E, carotene, etc., and the total vitamin content is 3 times more than that of tomatoes.

Tear the kohlrabi into pieces, add the pork belly, refined salt chicken powder thirteen spices, stir-fry light soy sauce until fragrant, add water, and put in the cabbage vermicelli.

Depending on the ingredients, the taste of the pairing is different.

Ingredients for hot kohlrabi.

Kohlrabi dried red peppers.

Sichuan peppercorns and green onions.

Oyster sauce minced garlic.

The practice of hot kohlrabi.

Step 1: Peel off the kohlrabi leaves and wash them with water.

Step 2: Don't cut the leaves with a knife, tear them into small pieces by hand, so that they are more flavorful. Hard stems should be discarded and not used, because it is not easy to fry soft when frying, and the taste is not good.

Step 3: Put oil in the pot, put the chopped green onions, chili peppers and peppercorns in and fry until the peppercorns are fragrant and the peppers turn black and red. The method of paying attention to the point is as follows: first fry the peppercorns over low heat to bring out the fragrance, then take them out with a spoon, and then fry them with chopped green onions and chili peppers, so that you will not bite into the peppercorns when you eat.

Step 4 As soon as the pepper changes color, turn up the heat immediately, throw the torn kohlrabi into the pot, stir-fry it quickly, and be sure to turn on the range hood at this moment, otherwise you will sneeze again and again

Step 5: After the kohlrabi is stir-fried, add a little oyster sauce and minced garlic, and finally season with salt and it is ready to go!

Cuisine and efficacy: Sichuan cuisine.

Taste: Spicy.

Process: Stir-fry. Ingredients for hot kohlrabi:

Ingredients: kohlrabi.

Excipients: a few cloves of garlic, a few small red peppers (depending on the degree of their own spicy taste).

Seasoning: Oyster sauce, salt, chicken essence.

Teach you how to make hot kohlrabi and how to make hot kohlrabi delicious.

Method: Cut the kohlrabi into irregular shapes, crush the garlic and then cut it into large pieces, and break the red pepper into two cloves by hand. Wok over high heat, add oil, when the oil is ripe, add garlic and small red pepper, stir-fry until fragrant.

Pour in a spoonful of oyster sauce, add the chopped appetizer, stir-fry over a high heat, and when the dish is cooked, add salt and chicken essence to serve. (The standard of stir-frying this dish depends on personal taste).

It's simple, it tastes good, you can try it when you have time, and I don't know if I understand it myself.

Hot kohlrabi recipe one.

Production process: put oil in a wok to heat, (note: must be very hot) put the chili powder, peppercorns stir-fry, put in the cut kohlrabi (some people call cabbage), quickly stir-fry (pad spoon), put salt, no longer add other ingredients, out of the spoon.

Hot kohlrabi recipe two.

To do this, put peanut oil in an iron pot. After the oil is hot, first put in the dried peppercorns to fry the fragrance (the personal taste is heavier, so there are more to put it).When the aroma of Sichuan pepper comes out, add the dried red pepper.

Burst incense. At this time, be careful not to make the fire too big, otherwise it will be easy to paste. Wait for the peppers to burst until golden brown, pour in the cut kohlrabi, change the heat, and quickly stir-fry for a minute or two (I personally think that it is not delicious if it is too cooked,) put vinegar, salt, chicken essence, and can be out of the pot.

Hot. Sour, crispy, fragrant.

Hot kohlrabi recipe three.

The method is to cut the kohlrabi into small pieces and marinate for about 10 minutes with more salt than usual stir-frying, it is best to grasp it well by hand, so that it is easier to marinate, and after marinating, squeeze out the excess water by hand for later use.

Put oil in the pot, put in the pepper and dried chili peppers after the oil is hot, then put in the chopped green onions, pour in the freshly pickled cabbage and stir-fry quickly, add a small amount of sugar, no need to put salt. Just put a small amount of chicken essence in the pot when it comes out of the pot, so that the fried yuan cabbage will be very crispy, and the spicy taste is also very strong, and it is delicious.

Depending on the ingredients, the taste of the pairing is different.

Seasoning: dried red pepper and Sichuan peppercorns.

1.Put oil in the pot, put the green onions, peppers and peppercorns in it and fry until the peppercorns are fragrant and the peppers turn black and red. Then scoop it out with a spoon.

2.Then stir-fry the chopped green onion and chili, turn up the heat as soon as the chili change color, throw the torn kohlrabi into the pot, and stir-fry.

3.After the kohlrabi is stir-fried, add a little oyster sauce and minced garlic, and finally season it with salt to get out of the pot The key points of making a hot kohlrabi are:

1.Tear the leaves by hand and discard the hard stems.

2.Stir-fry on high heat, and add a little oyster sauce at the end.