How to make kohlrabi the best to eat, how to make kohlrabi delicious

Stir-fry kohlrabi.

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

2. Don't cut the leaves with a knife, tear them into small pieces by hand, so that it is 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.

3. Put oil in the pot, put the chopped green onions, 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.

I'm not a particular person myself, and when I get home from work, it's dark, and I can't afford to be even more particular, so I just throw it all in the pot.

4. As soon as the pepper changes color, turn up the heat immediately, throw the torn kohlrabi into the pot, stir-fry over a high fire, and pay attention not to too much heat.

5. After the kohlrabi is stir-fried, add a little oyster sauce and minced garlic, and finally season with salt to get out of the pot.

Nutritional value: 1. Kohlrabi contains a glucosinolate substance, which can produce volatile mustard oil after hydrolysis, which has the effect of promoting digestion and absorption.

2. Kohlrabi also has a special fresh smell, which can increase appetite and help digestion.

3. Kohlrabi has the effect of clearing heat and detoxifying, antibacterial and swelling, can resist infection and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, and promote wound healing.

4. Kohlrabi can diuretic and dehumidify, promote the balance of water and electrolytes in the body. Because of its hot nature, it can also warm the spleen and stomach.

5. Kohlrabi contains a large amount of ascorbic acid (vitamin C), which is a highly active reducing substance, participates in the important redox process of the body, can increase the oxygen content in the brain, stimulate the utilization of oxygen in the brain, and has the effect of refreshing the brain and relieving fatigue.

Shredded kohlrabi into chunks, then wash and drain the kohlrabi. Heat the oil, put the big head chili peppers, minced ginger and green onions. Heat the oil again and add the peppercorns, chili peppers, minced ginger, minced green onions, oyster sauce and soy sauce.

Add the medium-rare kohlrabi, add salt, chicken essence, sugar, vinegar and minced garlic and stir-fry evenly. The kohlrabi cooked in this way is very delicious.

Sichuan over there to make kohlrabi also eat, after the pot is sealed and preserved, the longer the time, the more fragrant, take it to make back to the pot meat, fried bacon is particularly delicious. , usually drink porridge, eat noodles as small pickles is also good.

How to make the best tasting kohlrabi? Kohlrabi is generally stir-fried and tasty, and then you can use kohlrabi and vermicelli to wrap vegetarian stuffed buns. Another is kohlrabi mixed with boiled vegetables, which is delicious.

After washing, cut into cubes. You can put some dark soy sauce and braised soy sauce. You can also shred it and mix it cold. Mix with some sesame sauce.

Kohlrabi sautéed with sausage.

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.

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

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.