Prepare ingredients: 2 kohlrabi (about 15g), appropriate amount of garlic, appropriate amount of dried red pepper, 6g of mature vinegar, 5g of light soy sauce, appropriate amount of salt, 2g of chicken essence, 15g of sugar, etc.
Steps:
1. First, wash the kohlrabi, remove the skin and cut it into 1cm pieces.
2. Then cut into 4 cm square strips.
3. put the cut strips of kohlrabi into a container, add 5g of salt, stir well, and marinate for more than 3 hours to kill the water of kohlrabi. Effluent of kohlrabi is an important link, and the original water content of kohlrabi is sufficient, so it is an essential link to produce the water content of kohlrabi before pickling. Only by killing the water content of kohlrabi can the flavor of the prepared juice be better absorbed by kohlrabi.
4. Wash the young garlic shoots and cut them into sections, garlic slices and dried red peppers, and put them in a dish for later use.
5. After the water is discharged, pour out the excess water, and then squeeze it by hand or treat it with clean gauze.
6. put the kohlrabi into a container, put the young garlic shoots, garlic slices and dried peppers into it respectively, add a proper amount of vegetable oil into the wok, add 3 star anise and a proper amount of pepper to fry until fragrant, then take it out, and then heat the oil and pour it on the young garlic shoots, garlic slices and dried peppers quickly and evenly. Pouring hot oil first can ensure crispness, prevent qualitative change, and effectively keep the shelf life.
7. Wash the wok, add 6g of mature vinegar, 5g of light soy sauce, 15g of white sugar and 2g of chicken essence, turn off the fire after the fire is boiled, and after the mixed soup is cooled, pour it into a container filled with kohlrabi and marinate it for more than two hours.