Kohlrabi is the root tuber of the cruciferous plant turnip, namely mustard, also known as turnip, mustard, mustard pepper, mustard knot, and mustard knot. It is a variety of mustard. Kohlrabi has the effects of detoxifying and swelling, lowering qi to digest digestion, and diuretic and dehumidifying. Indications for breast carbuncle, head sores and furuncles in children, bald sores, yellow gangrene, abdominal distension, constipation, yellow and red urine, liver deficiency and blurred eyes, etc. It has a dense texture, low moisture, high fiber, and a strong mustard spicy taste with a slight bitterness. Therefore, when we usually cook fresh food, we add some sugar.
Most people can eat it.
Roasted kohlrabi
Recipe Recommendations
- kohlrabi two
- vegetable oil three scoops
- soy sauce two spoonfuls
- white sugar two spoonfuls
- salt a teaspoon
- soy sauce a little
- MSG a little
Steps for Roasted kohlrabi
1
Ingredients: kohlrabi, two
2
Wash kohlrabi and peel off scars
3
Slice kohlrabi and steam on a rice cooker (or steamer)
4
Light the fire and sit in the pan, and pour about 3 tablespoons of vegetable oil into the pan
5
Add kohlrabi leaves and stems and stir-fry until they are broken
6
Pour in the steamed kohlrabi slices and stir fry
7
Add salt to taste, color the soy sauce and add flavor
8
Add water almost above the ingredients and cook
9
After turning over the shovel, add the right amount of white sugar, according to your preference. (I have added the small spoon in the picture many times, and it is estimated that the quantity is 2 small spoons). Continue to cover and simmer.
10
Cook until the soup is almost dry, add a little MSG
11
Remove the pan and load the plate