Hot kohlrabi
Overview
This hot kohlrabi dish only takes a few minutes, without adding a drop of water, and it is shiny and spicy. It is not greasy when eaten with rice. It also adds vermicelli, which is popular among Northeastern people, to make the taste and texture better. But do you know when the vermicelli is added to the pot? How to fry the vermicelli to make it less sticky and more chewy? Come and take a look.
Tags
Ingredients
Steps
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First rinse the dust off the surface of the vermicelli with water, then put the vermicelli into the pot, add an appropriate amount of water to cover the vermicelli, and boil until the vermicelli becomes soft and cooked. Cover the lid to cook the vermicelli faster, then take it out and put it into cold water to cool down. This can also wash away the starch on the surface of the vermicelli, so that the vermicelli will not stick together and the taste will be stronger.
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Peel and shred the garlic, and dice the chili millet. If you don’t like spicy food, you can add less chili chili or remove the chili seeds from the chili chili.
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Clean the kohlrabi. When washing the kohlrabi, you should tear off the kohlrabi leaf by leaf and wash it. Wash it thoroughly and then drain the water. You don’t need to cut it with a knife. Tear the kohlrabi into small pieces and try to make them uniform in size.
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Put an appropriate amount of cooking oil in the wok, a little more than usual for stir-frying. Because it is a hot kohlrabi, stir-fry the kohlrabi quickly. If the oil is too little, it will easily burn. After the oil is hot, add the shredded garlic and millet and stir-fry until fragrant. Stir-fry over high heat throughout the process,
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Then add the kohlrabi and stir-fry quickly and evenly. If you can shake the spoon, just stir it a few times. This will make it more even and delicious, 6.
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When the kohlrabi changes color, add an appropriate amount of salt and chicken essence to taste, then add the vermicelli and stir-fry evenly before turning off the heat and serving.
