Sauteed kohlrabi and fried shredded pork

1. Wash the green onions and minced meat and set aside.

2. Cut the green pepper into shreds, chop the green onion and set aside.

3. Set aside one portion of kohlrabi.

4. Wash two peppers and set aside.

5. Tear the kohlrabi into slices and soak them in water to clean them and remove some salt.

6. Chop green onions into fine slices and green chilies into thin strips and set aside.

7. Cut the meat into thin strips and set aside.

8. Cut the soaked kohlrabi into thin strips and set aside.

9. Put the wok on the fire, add cooking oil, and sauté the chopped green onions until fragrant.

10. Add shredded pork and stir-fry until loose. 11. After frying the shredded meat until it changes color, add soy sauce and thirteen spices to taste.

12. Add shredded kohlrabi.

Stir-fry evenly, add MSG to enhance the flavor, and serve immediately. Stir-fried shredded pork with rose kohlrabi 1. Wash the lean meat and cut into strips. 2. Put the shredded pork into a bowl, add soy sauce and starch and marinate for five minutes.

3. Wash the rose kohlrabi in water and cut into shreds for later use.

4. Cut the green onion into sections and shred the ginger and set aside.

5. Heat the wok, pour in cooking oil to heat, add shredded ginger and green onions and stir-fry.

6. Add shredded pork and stir-fry till raw.

. Pour in a little cooking wine and stir-fry. Add a little MSG and stir-fry evenly before serving.

Pork and kohlrabi stuffed buns

1. Soak the dough in water

2. Add three bowls of flour

3. Add water on one side While kneading the dough

4. Knead into a smooth dough

5. Cover the lid and place the dough in a warm place for fermentation

6. Rise well The dough is in the shape of a honeycomb (I leave the dough on the first day and steam it the next) and has a sour smell

7. Put the dough base and baking soda in a small bowl and add a small amount of water and mix well

8. Add the alkaline water into the dough little by little to neutralize the sour taste. If there is no sour taste, there is no need to add it

9. Knead some white flour again

10 .Knead into smooth dough

11. Cover and set aside to let it rise

12. Chop pork into minced meat 13. Chop kohlrabi

14. Pour a little salt into a basin, and grab it to squeeze out the water

15. Put the minced meat into a basin, pour in an appropriate amount of salt, monosodium glutamate, peppercorns, soy sauce, and mix thoroughly

16. Pour in an appropriate amount of oil and mix thoroughly (stir in one direction to make the meat filling more fragrant and easier to chew)

17. I added a little more oyster sauce (optional) to improve the flavor

18. Squeeze the water out of the kohlrabi and put it into the prepared meat filling

19. Stir it for a while

20. Take a piece of dough and knead it into a long strip< /p>

21. Shape into evenly sized balls

22. Roll them into small cakes (thick in the middle and thin on the sides, so they won’t collapse when steamed)

23. Take an appropriate amount of meat filling and put it on the dough

24. Use the other hand to pinch it from one end

25. The wrapped buns look like this

26. A lot of buns will be made in a short time

27. Put water in the pot and arrange the buns so that there is a gap, as they will become crispy during the steaming process

After 20 minutes, the buns are ready, and the kohlrabi and lean meat are cooked. 1. Cut the green pepper into shreds and shiitake mushrooms into cubes

2. Cut the garlic and ginger into small slices, and cut the dry red pepper and green onion into small pieces< /p>

3. Lean meat slices

A little corn starch, salt, thirteen spices, and light soy sauce to castrate the meat

4. Cut the kohlrabi into shreds, then use water Rinse twice and pick it up

5. Heat oil in a pot and saute garlic, ginger and dried red pepper until fragrant, then add shredded green pepper and stir-fry

6. Move the green pepper to one side and pour it in Stir-fry the lean meat until it turns white (add it later to make the meat more tender)