material

500 grams of pickled kohlrabi (fresh is spicy, so fresh is rarely fried), garlic and salt sesame oil.

method of work

1, kohlrabi cut into thin strips, soaked in cold water, and changed water three times in the middle.

2. Soak until there is no salty taste, and drain the water.

3. Add oil to the hot pot, pour in garlic and saute.

4. Pour in kohlrabi strips and stir fry 10 for a few minutes, and add salt to taste.

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 porridge and eat some when eating, appetizing meals, removing dampness and detoxifying, appetizing and suffocating.

It is especially suitable for sick patients who have no appetite and children with indigestion.

Tips

1, I 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 pickled vegetables are pickles after all, they should not be too salty. Soak the salty taste out and stir-fry them.

3. If you like to be thinner, cut it into very thin silk. I like it a little thicker myself. It tastes chewy.

Hot kohlrabi

material

Kohlrabi, dried red pepper, prickly ash, onion, oyster sauce, minced garlic

method of work

1. Peel off the leaves of kohlrabi and wash them with clear water.

Don't cut the leaves with a knife, tear them into small pieces by hand, which is more delicious. Hard stems should be discarded, because it is not easy to fry soft when frying, and the taste is not good.

3. Put the oil in the pot, put the chopped green onion pepper and pepper granules in it and stir-fry until the pepper is fragrant and the pepper turns black and red. Pay attention to the practice is this: first stir-fry the pepper granules with a small torch, then take them out with a spoon, and then stir-fry the chopped green onion and pepper, so that you won't bite the pepper granules when you eat them. I'm not a particular person, and it's getting dark when I get home from work, so I can't afford to be particular, so I just throw them all in the pot. ^_^

4. Turn on the fire as soon as the pepper changes color. Throw the torn kohlrabi into the pot and stir-fry it urgently. Be sure to turn on the range hood at this moment, or you will sneeze again and again.

5. Add less oyster sauce and minced garlic after stir-frying kohlrabi, and finally season with salt to serve!