Dry stir-fried kohlrabi is a very traditional Sichuan dish, which is deeply loved by people for its dry, fragrant and crisp taste and endless aftertaste. Kohlrabi is a nutritious vegetable, rich in vitamins and minerals, which is very beneficial to health. In the process of making dry stir-fried kohlrabi, the water can be evaporated, which makes the taste more crisp and fragrant.

Material preparation

1 .500g kohlrabi;

2. 5-6 dried peppers;

3. Appropriate amount of minced garlic;

4. Jiang Mo is appropriate;

5. Appropriate amount of chopped green onion;

6. Appropriate amount of salt;

7. Appropriate amount of edible oil.

Step description

1. Wash kohlrabi, cut into long strips, and marinate with salt for 20 minutes;

2. Cut the dried pepper into small pieces and remove the pepper seeds;

3. Stir-fry the pickled kohlrabi in a pot until the water comes out and put it in a bowl for later use;

4. Pour cooking oil into the pot, add dried Chili, Jiang Mo and minced garlic and stir-fry until the fragrance is overflowing;

5. Pour the stir-fried kohlrabi into the pot and continue to stir-fry until the skin becomes golden and crisp;

6. Finally, add chopped green onion and stir well.

matters need attention

1. Don't add too much salt when pickling kohlrabi, so as not to affect the taste;

2. Remove pepper seeds from dried peppers to avoid being too spicy;

3. When stir-frying kohlrabi, stir-fry it constantly, so as not to paste the bottom.

ending

Dry stir-fried kohlrabi is a very delicious home-cooked dish, and it is also very simple to make. As long as you follow the above steps, you can easily make dry, crisp and memorable kohlrabi. At the same time, this dish is also very suitable to be eaten with rice. It is not only delicious, but also provides rich nutrition for the body.