The head dish has large leaves, crisp taste, sufficient moisture and sweet aftertaste. The cooking methods can be stir-fried, pickled and slightly stewed. What I want to share with you today is the classic hand-torn kohlrabi, which can not only keep the crisp taste of the first dish, but also not destroy the nutritional components of the ingredients. More importantly, it is rich in taste and fragrant, which especially increases appetite. It is more comprehensive with fresh, sweet and tender shrimp. .
Name of the dish: stir-fried fresh shrimp with kohlrabi.
Required ingredients:
One kohlrabi, eight to ten fresh prawns, an appropriate amount of green onions, a small piece of ginger, three to four grains of garlic, a little salt, an appropriate amount of cooking wine, soy sauce, a little dry starch, a little soft sugar, an appropriate amount of oyster sauce and an appropriate amount of cooking oil.
Cooking process:
1, remove the bad leaves on the outermost layer of kohlrabi, peel them off layer by layer, cut off the vegetable roots with a knife, tear the peeled leaves into blocks of appropriate size by hand, rinse them with clear water, and put them aside to drain the excess water.
2. Cut off the head and tail of fresh prawns, peel off the shrimp shells and remove the shrimp lines. (If the shrimps are larger, you can cut them in half.) Add appropriate amount of soy sauce, cooking wine and starch to the peeled shrimps, grab them evenly and marinate them for ten minutes.
3. Put the pot on the fire, add an appropriate amount of cooking oil, and when the oil temperature rises, put the marinated shrimps into the pot. After the shrimps are fried until the meat is curly and the shrimps are red, take them out for later use.
4. Peel ginger and cut it into shredded ginger, wash the onion and cut it into chopped green onion, peel garlic and cut it into garlic granules, then add a small amount of cooking oil to the wok, heat it, add shredded ginger and chopped green onion and fry the wok.
5. Pour the turnip pieces drained of excess water into the pot, and stir fry quickly over high fire until the water in the pot is dried and fried until it is broken.
6. Put the previously fried shrimps into the pot, then add a proper amount of salt, a small amount of soft sugar and oyster sauce to enhance the fresh and sweet taste and stir well.
7. Before leaving the pot, sprinkle a small amount of minced garlic into the pot, stir well and taste, then turn off the fire and serve.
Cooking tips:
1, when frying kohlrabi, you must use a big fire all the time, and stir-fry it quickly, so that the water in the leaves can be evaporated quickly, but the taste remains crisp. Stir-frying for too long will make kohlrabi taste soft.
2. Many people worry that the time to stir-fry kohlrabi is too short, so stir-fry the leaves in advance, which will not only make kohlrabi lose its crisp taste, but also lose the nutrients contained in the dish.
3. The fresher the kohlrabi used for stir-frying, the better the taste and nutritional value. When buying kohlrabi, you can look at the color first. The greener the kohlrabi, the fresher the kohlrabi, and the whiter the vegetables, which will make the taste dull and the water is insufficient. Secondly, touch the root of kohlrabi. If the cut surface is smooth and wet, it means that the vegetable is fresh, otherwise it means that the vegetable is old. You can also weigh the weight by hand. The tighter the hand, the fresher the dish.