Stir fried shredded kohlrabi(liang ban pie lan si )

Stir fried shredded kohlrabi

Introduction:

"Kohlrabi is a common rhizome vegetable in winter in North China. It tastes sweet and crisp, and is suitable for cold mixing and stir frying. Kohlrabi is suitable for raw food, the most common way is cold kohlrabi, this dish is crisp and refreshing, the method is simple, you might as well do to try. Cold stir fried shredded kohlrabi: sour, spicy, slightly sweet, crisp and refreshing. It tastes spicy and delicious after adding zanthoxylum oil. On the dinner table in winter, this can be

Production steps:

Step 1: wash the kohlrabi carefully.

Step 2: use a knife to cut off the top of the kohlrabi into a flat surface for slicing.

Step 3: put the kohlrabi on the cutting board and use it to slice off the hard skin of kohlrabi.

Step 4: slice the peeled kohlrabi.

Step 5: cut the kohlrabi sheet into thin filaments.

Step 6: put the cut broccoli in a small basin, sprinkle with refined salt and marinate for 5 minutes, then kill some water.

Step 7: remove the water from the broccoli, pour in the white vinegar and add a little salt.

Step 8: drop in sesame oil. If you don't like it, don't add it.

Step 9: add a little pepper oil and mix well.

Step 10: put the prepared shredded kohlrabi on a plate and sprinkle with shredded red pepper.

Step 11: finally, pour hot oil on the blue silk.

Materials required:

Kohlrabi: right amount

Red pepper: right amount

Zanthoxylum oil: right amount

Refined salt: right amount

White vinegar: right amount

Sesame oil: appropriate amount

Cooking oil: right amount

Note: kohlrabi is a common rhizome vegetable in northern winter. It tastes slightly sweet and crisp. It is suitable for cold mixing and stir frying. Cold stir fried shredded kohlrabi: sour, spicy, slightly sweet, crisp and refreshing. On the dinner table in winter, you can have it.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: light

Chinese PinYin : Liang Ban Pie Lan Si