1, first of all, we choose 2 fresh kohlrabi, remove the leaves and then cut off the roots.
2. After cleaning, cut into filaments for later use. The finer the turnip is cut, the shorter the pickling time will be. Of course, the crisp taste after cutting will be slightly worse. After cutting, put it in a basin and start the primary processing next.
3. Add an appropriate amount of edible salt (about 30 grams) to the basin, stir well and let it stand for 30 minutes. The purpose of this step is to remove excess water inside. At this time, we will process Chili noodles. Of course, students who don't like spicy food can ignore this step directly.
4. Prepare a proper amount of bell pepper and cut it from the middle for later use. The purpose of this step is to pour out the pepper seeds inside. Relatively speaking, bell pepper is more fragrant than other dried peppers, and its spicy degree is softer, which is very suitable for students who can't eat spicy food. Then add a few millet peppers to increase the spicy degree, and start frying in the next step.
5. After the fire, put the cut peppers into the cold pot, stir fry for a few minutes on low heat, and stir fry the pepper seeds until they are slightly brown. After the pepper seeds turn brown, take out the pepper skin.
6, then take out the pepper seeds and put them aside for use. The next step is to fry the pepper skin in oil.
7. Add a proper amount of rapeseed oil to the pot and burn it to 20% heat. Then add the pepper skin and stir-fry it on low heat until the skin is crisp and brown. Take it out after the pepper skin is fried and fragrant.
8. Then put it into a stone mortar and mash it for later use. Students who don't have a stone mortar can also chop it with a kitchen knife and take it out for later use.
9. Then mash the pepper seeds in turn for later use. Students, the pepper skin is responsible for the spicy taste, while the pepper seeds are responsible for the fragrance. The fragrance of the pepper seeds is very similar to that of the fried sesame seeds, but it is not suitable for long-term storage. Take it out for later use after mashing.
/kloc-After 0/0 and 30 minutes, take out the cut kohlrabi, dry the salt water by hand and clean it for later use.
1 1, after cleaning, take it out again and drain it. Students must remember to control the water to dry, otherwise the finished product will easily come out of water and taste dull. After draining the water, the next step is to start seasoning.
12, add sugar 1 0g, add pepper noodles 3g, add spiced powder10g, add chicken powder 2g, add 2 spoonfuls of mashed pepper seeds (about 4g), and then add a proper amount of processed pepper noodles (about 6g) according to personal taste.
13. Finally, add10g of sesame oil and mix well to serve.