Stir fried kohlrabi(qing chao mu er cai )

Stir fried kohlrabi

Introduction:

"Agaric is also known as larch, rattan, Chenglu, Wukui, ruanye, fence vegetable, Yucai, zidoucai, rouzicai, tofu vegetable, yanzhiye, hongguoer, Fanlu, ruanjiang, etc. it is an annual vine herb of larva family. It feeds on seedlings, young shoots or young leaves. It has soft texture and high nutritional value. It can be used as soup dish, stir fry, hot food, cold mix, etc. its taste is delicate and fragrant. When chewing, it is as crisp and refreshing as edible fungus, so it is called edible fungus. "

Production steps:

Step 1: fresh kohlrabi

Step 2: wash the agaric and set aside

Step 3: heat the oil in the hot pot and pour the agaric into the pot to stir fry quickly.

Step 4: add appropriate amount of salt and monosodium glutamate and turn out evenly

Step 5: finished product drawing

Materials required:

Agaric: moderate

Vegetable oil: right amount

Salt: right amount

MSG: right amount

Notes: 1. Agaric is suitable for vegetable frying, and it should be quickly fried with high heat. It is easy to produce mucus after a long time of frying, and it is not suitable to put soy sauce.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: other

Chinese PinYin : Qing Chao Mu Er Cai