This dish is characterized by spicy, crispy, fragrant, inexpensive and home-cooked dishes.
Be careful not to put water in water when cooking, otherwise it will not be fragrant. Also, be sure to add soy sauce or ordinary soy sauce, and don't use soy sauce. The soy sauce is too heavily colored and tastes too fresh, which will affect the original taste of the vegetables.
Just put less salt and soy sauce. Leaf vegetables require little seasoning.
Hot kohlrabi
By ChaddVolkman
Recipe Recommendations
- cabbage one
- dried red pepper several
- pepper noodles a little
- salad oil a little
- soy sauce a little
- MSG a little
- medium spice
- explosion
- ten minutes
- simple
Steps for Hot kohlrabi
1
1. Tear fresh cabbage (kohlrabi) piece by hand, about a small pot, and the total amount is about one-third of a cabbage. Don't cut with a knife, it's not proper.
2
2. Prepare a small half bowl of dry red peppers and break them into half by hand for flavor.
3
3. Put a little salad oil in China, cook until it is 70% hot, add pepper and pepper noodles and saute until fragrant.
4
4. Saute the peppers and prickly ash noodles until the fragrance comes out, pour in the shredded cabbage, stir-fry, stir-fry until the whole dish becomes smaller, and when moisture appears, add a little MSG, half a teaspoon of salt, and a little light soy sauce.
5
5. Stir fry the vegetables with the seasoning for a few times and then take them out of the pan. Place them on a plate, and complete a plate of hot, spicy, and crispy kohlrabi.