(Note: For lack of materials, 200 grams of boiled water was added to kohlrabi in the second experiment. After steaming, it feels similar to that of Shilin river noodles, but the taste is a little hard, so I suggest you increase the boiling water to 220 ~ 250 grams and try it! )
If stuffing is needed, kohlrabi will be cooked in two steps. First, pour a little starch paste into the mold and steam it for about 3 minutes, then fill in the stuffing, cover it with a little starch paste and steam it for about 10 ~ 15 minutes until it is cooked.
Regarding the stuffing step, kohlrabi uses fried stuffing, but there is a disadvantage that the soup of the stuffing will be mixed with the paste, and even some meat will float, resulting in a bit like bowl noodles, which is not very beautiful. Because of the lack of materials, kohlrabi has not tried to fill with raw stuffing, so I guess it can be overcome by replacing it with raw stuffing. Otherwise, it is necessary to readjust the ratio of cold water to boiling water when making slurry.
When steaming, the vermicelli can be taken out as soon as it is cooked. Don't steam for too long, or the vermicelli will harden and lose its original fresh and tender taste.
Stir-fried rice noodles in Shilin are fried on both sides of steamed rice noodles until golden brown, and then sprinkled with sauce. If you like, you can do the same thing when steaming rice noodles, but kohlrabi thinks that you can taste delicious rice noodles without oil as long as you steam them with sauce!
I won't look for information online, because it's not food.