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

material preparation

1. kohlrabi 500g

2. 5-6 dried peppers;

3. Appropriate amount of minced garlic;

4. Jiang Mo is suitable;

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 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 needing 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. Stir-fry the kohlrabi constantly, so as not to paste the bottom.

final result

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, crispy and memorable kohlrabi. At the same time, this dish is also very suitable for eating with rice. Not only delicious, but also provide rich nutrition for the body.