The practice is as follows:
1, kohlrabi is cut into thin strips, soaked in cold water, and changed with water three times.
2. Soak until there is no salty taste, and drain.
3. Add oil to the hot pot, pour in garlic and stir fry.
4. Pour in the radish strips and stir fry 10 for a few minutes. Season with salt.
5. Finally, drop a few drops of sesame oil and mix well.
6. Put it in a bowl with a lid. If you can't finish eating, cover it and put it in the refrigerator.
7, eat some when eating porridge, appetizing meals, dampness and detoxification, appetizing and venting.
It is especially suitable for sick patients who have no appetite and children with dyspepsia.
Tips:
1, personally think that pickled kohlrabi has removed the astringency of the dish, but because it is too salty, it should be soaked until the salty taste is gone, just like cooking, stir-fried and eaten.
2. It is especially delicious with white rice porridge. Because pickles are pickles after all, not too salty. Soak the salty taste and fry it.
3. If you like to be thinner, cut it into very thin silk. I prefer a thicker one myself. It tastes chewy.