Kohlrabi is also called cabbage, and kohlrabi is also called kohlrabi. Its taste is delicate and sweet, and it is deeply loved by people. The common home cooking method of kohlrabi is fried with lean meat. Lean meat and kohlrabi interact with each other, and their taste affects each other, improving the overall taste. You can have a look if you are interested.

food

1 kohlrabi

Lean meat100g

A little oil, salt, sauce, vinegar, cooking wine.

Ginger, a little garlic

Methods/steps

Choose fresh kohlrabi. Kohlrabi is bigger. According to the number of people in the family, the older ones can be halved. Peel off the skin with a kitchen knife first, and then peel off some untreated ones with the skin. The skin of kohlrabi is hard. Try to cut off the whole skin.

Clean the cut kohlrabi first, then cut it into small pieces, then cut it into thin slices horizontally and put it on a plate for later use.

Prepare some lean meat, clean it, then cut it into thin slices, take a clean bowl, put the lean meat in the bowl, add a little salt, soy sauce, cooking wine, vinegar and raw flour, knead it by hand for a while, and marinate it for a while.

Prepare a few auxiliary materials: ginger, garlic, ginger peeled and shredded, garlic beaten into powder. When all this is ready, you can start frying. Open the induction cooker, add the right amount of oil to the pot, add the auxiliary materials and fry for a while.

After frying for a while, pour in sliced kohlrabi and stir-fry for a while. Kohlrabi is hard to cook, but the oil pan is hot. Appropriate amount of water can be added as appropriate.

When the kohlrabi is fried to 70-80% cooked, put it on both sides, pour the meat slices marinated in front into the pot, stir-fry for a while, add a little water in the middle, and stew for a while until the water is almost dry. Add various seasonings, pinch out a little seasoning, and serve.