A complete guide to cooking eggplant?

I believe many friends are unfamiliar with the name of eggplant lotus, and few people know that eggplant lotus can be used to cook delicious food. Kohlrabi, also known as kohlrabi and cabbage, is also known as rutabaga in Guangdong. It is a biennial herb of the cruciferous family. According to the color of the bulb skin, there are three types: green, green and white, and purple. According to the length of the growing period, it can be divided into three types: early-maturing, mid-maturing and late-maturing. Early-maturing varieties have short plants, so how can they make it to our dining tables? Next, I will introduce to you how to cook lotus root and what you should pay attention to during the cooking process. .

Kohlrabi cooking method : Kohlrabi salad

Material

Fresh kohlrabi, red pepper, chives, red chili oil, pepper powder, soy sauce, rice vinegar, sesame oil, sugar

practice

1. Cut kohlrabi and red pepper into thin strips, sprinkle with salt, knead evenly and let stand for a few minutes to absorb the flavor.

2. Squeeze a little salt into the kohlrabi and red pepper shreds to remove excess water.

3. Sprinkle with green onions, chili oil, pepper powder, a little light soy sauce, rice vinegar, sesame oil and sugar and mix well.

Food Materials

Kohlrabi, chives, oil, salt, dried chili peppers, MSG

Production steps

1. Peel and wash the kohlrabi, cut into thin slices and then into shreds for later use. Wash and cut the green onions into small pieces, and chop the dried chilies for later use.

2. Pour a proper amount of oil into the pot, add the chili peppers into the cold oil and stir-fry until fragrant.

3. Add shredded kohlrabi and stir-fry until cooked. Add salt and MSG to taste and stir-fry evenly.

4. Add the green onions and stir-fry evenly before removing from the heat, then turn off the heat and serve.

Fried Kohlrabi with Dried Shrimp

Food Materials

Kohlrabi, dried shrimp, ginger, dried chili pepper, green pepper, pepper, garlic, red pepper, salt

Production steps

1. Wash and peel the kohlrabi, cut into shreds, wash the dried shrimps, and cut the green and red peppers into shreds for later use.

2. Chop the ginger, garlic, chili and onion that you have prepared in advance and set aside.

3. Heat the pan, pour in appropriate amount of oil, add onion, ginger, garlic and dried chili and stir-fry until fragrant.

4. Add kohlrabi shreds and green and red pepper shreds and stir-fry together.

5. When the vegetables are almost cooked, add salt and pepper to season, stir-fry evenly and serve.

Stir-fried black fungus with kohlrabi

Food Materials

Kohlrabi, black fungus, star anise, onion, ginger, vinegar, soy sauce, sugar, salt

Production steps

1. Wash the kohlrabi, peel it and cut it into shreds for later use.

2. Soak the fungus in advance, remove the stems, wash it, and tear it into large pieces.

3. Wash the green onions and cut them into chopped green onions, and cut the ginger into shreds.

4. Pour vinegar, soy sauce, sugar and salt into a bowl and mix into juice for later use.

5. Pour a proper amount of oil into the pot, heat the oil, add one or two star anise and fry them, then add chopped green onion and shredded ginger, stir-fry the shredded kohlrabi, and then pour in the prepared sauce and continue to stir-fry.

6. When the kohlrabi is 50% cooked, add salt to season, then pour in the fungus and stir-fry evenly.

Kohlrabi cooking method: kohlrabi shreds

Material

Main ingredient: One kohlrabi (also called vegetable fruit)

Accessories: 1 tablespoon of pepper oil, 1 tablespoon of sesame seeds, 1 teaspoon of dark soy sauce, 2 tablespoons of light soy sauce, 1 teaspoon of chicken essence, 1 tablespoon of sugar, a small amount of sesame oil

practice

1. Cut kohlrabi into thin strips

2. Heat a large spoonful of Sichuan pepper oil in a pan (you can also use hot olive oil, fry a spoonful of Sichuan pepper, and remove it when the pepper is burnt), add sesame seeds, and stir-fry until they turn slightly yellow.

3. Add kohlrabi shreds and stir-fry. Add dark soy sauce, light soy sauce, chicken essence and sugar and continue to stir-fry until the kohlrabi becomes soft.

4. Add 1-2 drops of sesame oil before serving

Kohlrabi cooking method: stir-fried kohlrabi

Material

1 kohlrabi, 1 carrot, 5 grams of dried black fungus, 1 piece of tofu skin, a few dried chilies and peppercorns

practice

1. Peel the kohlrabi and cut into strips. Cut the carrots and tofu skin into thin strips. Soak the dried black fungus, wash it and cut it into strips. Break the dried chili into small pieces.

2. Heat the pan, add oil, add dried chili peppers and Sichuan peppercorns, stir-fry for a while after the aroma comes out.

3. Add the shredded fungus and tofu and continue to stir-fry until cooked.

4. Turn off the heat, add a little sesame oil and salt, stir well

5. Let the fried vegetables cool down, then add the kohlrabi shreds and mix well.

Tips

1. It is best not to soak the shredded kohlrabi in water, because vitamin C is very soluble in water and will be lost during the soaking process.

2. Put kohlrabi in after the other vegetables have been turned off the heat and cooled down, so that it can maintain a fresh, crisp and tender taste and the vitamin content will not be affected.