How to fry kohlrabi is good, how to fry kohlrabi is delicious and simple

Hot kohlrabi.

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

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

2.Do not 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.

3.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. Here's how to do it:

Stir-fry the peppercorns on low heat to bring out the fragrance, then take them out with a spoon, and then fry the green onions and chili peppers, so that you won't 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 it quickly, and you must turn on the range hood at this moment, otherwise you will sneeze again and again.

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

Stir-fried kohlrabi with sliced pork fungus.

Ingredients: kohlrabi, fungus, sliced meat.

Preparation: Slice the kohlrabi, soak the fungus until soft and clean, marinate the meat slices in soy sauce cooking wine for a while, and a little green onion.

Method: Put some oil in the pot, fry the meat slices, fry the green onion after the break, fry the meat slices after the appetizer and fungus slices are fried, add salt, a little soy sauce, a little chicken powder and fry it before it is served. It's a delicious home cooked meal.

Stir-fried edamame with kohlrabi.

Ingredients: kohlrabi, edamame, sugar.

Method. 1.The kohlrabi I bought from Fengjing, a package of yuan (one), the taste is slightly sour, not as good as sea salt, but overall it's okay;

2.Edamame is made of fresh green beans, which are crispy when stir-fried.

3.When cooking, pay attention to the kohlrabi should not be cooked for a long time, and you can sauté the edamame first.

4.Then add the chopped kohlrabi, add two tablespoons of sugar, and stir-fry a few times.

Shrimp kohlrabi.

Ingredients: kohlrabi, shrimp, cooking wine, peanut oil, dried peppercorns, dried red pepper, sesame oil, salt, chicken essence.

Method. 1.The kohlrabi is washed and dried, the shrimp is shelled and headed, the last shrimp tail is left, the shrimp line is removed, and the back of the shrimp is planed for a small section, so that the shrimp will become beautiful after being heated, and the water will be over.

2.Heat the iron pot, add a small amount of cooking wine and dry boil until it volatilizes cleanly, and then add an appropriate amount of peanut oil. After the oil is slightly hot, first add the dried peppercorns to fry the fragrance, and after the peppercorns are fragrant, add the chopped dried red peppers. Burst incense. Be careful not to make the fire too big, otherwise it will be easy to paste.

3.Pour in the kohlrabi, change the heat, stir-fry quickly, put in the shrimp when the leaves start to turn green, continue to stir-fry, put a little sesame oil, salt, chicken essence, and you can get out of the pot. (If there is a lot of kohlrabi, you can put it in batches, pay attention to the order, and put it after the young leaves.) ）

The kohlrabi recipe is super delicious.

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

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

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.

Stir-fried kohlrabi that is easy to learn.

Stir-fried vermicelli with cabbage

IngredientsCabbageHalf a treeFans1 handful, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 millet pepper, appropriate amount of salt.

Steps

1.Bring water to a boil in a pot and blanch the vermicelli until soft. After scalding, remove the cooled water. Drain the water and set aside.

2.Wash the cabbage, cut it in half and cut it into thin strips. Cut the green onions into chopped green onions and cut the millet peppers into small pieces.

3.Heat the oil in the pan and stir-fry a little more than you normally would. In this way, the vermicelli will not become a lump after a while, and the millet pepper and chopped green onion will be added to stir-fry the fragrance. Add the cabbage and stir-fry for a while.

4.Add light soy sauce. Dark soy sauce. Stir-fry well and add vermicelli. Stir-fry the vermicelli and cabbage until they are completely integrated, and season with a pinch of salt to taste.

Personal Summary:

CabbageThe nutritional value is almost the same as that of Chinese cabbage, and the content of vitamin C is about twice as high. In addition, it is rich in folic acid, which is a great advantage of cabbage-based vegetables. CabbageIt is rich in vitamin C, vitamin E, carotene, etc., and the total vitamin content is 3 times more than that of tomatoes.

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. CabbageIt is rich in vitamin U, which has a good effect on gastric ulcers, can accelerate wound healing, and is an effective food for gastric ulcer patients.

However, cabbage and other mustard vegetables contain small amounts of goiter, which is good for disease prevention. The goiterogenic effect of cabbage can be eliminated with a large amount of dietary iodine, such as iodine supplementation with iodine tablets, iodized salt, and seafood such as marine fish and seaweed.

Cut the kohlrabi into shreds, use salt to code, and then, use a water gun to pick the grass, snort into the stand, boil the oil, put in the bean paste and fry until fragrant, and then add the kohlrabi, so that the fried soybean vegetables are very delicious.

How to fry kohlrabi is delicious and simple. Kohlrabi, stir-fried, spicy stir-fry can be. Delicious, tender and refreshing.

Ingredients: 1 kohlrabi, 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.

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

4. Finished product. <>

Home-cooked recipe for stir-frying kohlrabi:Ingredients: half a kohlrabi, 150 grams of pork, a little green onion, a little ginger, a little garlic, 1 dried chili, 10 Sichuan peppercorns, a little salt, a little chicken essence, 2 tablespoons of cooking oil.

Steps: 1. Wash the kohlrabi and tear it into small pieces by hand for later use.

2. Slice the pork, shred the green onion and ginger, slice the garlic, and shred the dried chili pepper for later use.

3. Heat a little cooking oil in a pot, add the meat slices and stir-fry.

4. After stir-frying, add green onions, ginger, garlic, Sichuan pepper, dried chili peppers, and a little light soy sauce and stir-fry evenly.

5. Add kohlrabi and stir-fry.

6. Continue stir-frying.

7. Add a little green pepper and stir-fry a few times, add salt and chicken essence to taste.

8. Finished product drawing.

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.

Kohlrabi is a very common food in our lives, it is understood that kohlrabi contains vitamin A, C, calcium and iron and other ingredients, which can supplement a large number of nutrients required by the body. So what other health benefits does kohlrabi have? Here are a few ways to make kohlrabi.

Nutritional value of kohlrabi

Kohlrabi contains a variety of vitamins, including ascorbic acid, which can help increase the nutrient content of the brain and effectively relieve fatigue. In addition, kohlrabi can play a good role in preventing problems caused by bacteria and viruses, especially the pickled kohlrabi, which has a good effect on appetizing and promoting digestion.

Preparation of kohlrabi

1.Sautéed kohlrabi.

Ingredients: 500g pickled kohlrabi, minced garlic, salt, sesame oil.

Method: Cut the pickled kohlrabi into small strips, then run evenly with water to make sure that the saltiness in the kohlrabi is not there, and drain the water. Heat the oil in the pan, stir-fry the garlic until fragrant, then put the prepared kohlrabi into the pan and continue to fry, and then add an appropriate amount of salt to taste.

Kohlrabi has the effect of dampness and detoxification, appetizing and depressing, and is very suitable for people with indigestion and no appetite.

2.Kohlrabi porridge

Ingredients: japonica rice, cabbage, mutton, green onions, ginger, salt, monosodium glutamate, sesame oil.

Method: First chop the prepared kohlrabi and mutton into minced pieces, heat the pot, put the cut mutton and kohlrabi into the pot and stir-fry, and then add an appropriate amount of water to boil.

3.Kohlrabi steamed pork patties

Ingredients: kohlrabi, semi-fat lean pork, soy sauce, salt, cooking wine, chicken essence, corn starch.

Method: First chop the pork and kohlrabi, add the prepared seasoning to marinate for 2 hours, then add an appropriate amount of water, and steam in the pot for 6-7 minutes.

There are actually a lot of kohlrabi recipes, and you can make your favorite food according to your preferences, and I hope the above introduction can help you, so you can try it when you have time. Finally, remind everyone that you must not eat with cucumbers when eating kohlrabi, so cucumbers will affect the absorption of vitamins in kohlrabi to a large extent.

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.

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.