How to make fried kohlrabi with persimmon?

Kohlrabi, also known as mustard greens in life, is a vegetable with a relatively high water content. If kohlrabi and tomatoes are used together to make dishes, it is more suitable for consumption in summer because the taste of this dish can increase appetite and replenish the body's water.

Both the roots and leaves of turnips are edible. Nowadays, small turnips are generally used for food, while large turnips are used to feed livestock. Turnips are rich in vitamin A, folate, vitamin C, vitamin K and calcium. It can be eaten by marinating it with salt to remove its spicy taste, then adding sugar and eating it raw. It can also be cooked with meat or other foods such as rice cakes. It is easy to grow and has high edible value. During the Three Kingdoms period in ancient China, Zhuge Liang of Shu used turnips as military rations. Later, during the First World War, Germany also used turnips as the main emergency food to solve the problem of military rations. Kohlrabi can act as a diuretic and dehumidifier, and promote the body's water and electrolyte balance. Because of its hot nature, it can also warm the spleen and stomach.

How to make kohlrabi fried tomatoes:

1. Wash the tomatoes, blanch them in hot water, peel them, and cut them into pieces

2. Shred kohlrabi and chop onion

3. Heat oil in a pan and sauté onions

4. Add kohlrabi and stir fry

5. Add appropriate amount of pepper powder and stir well

6. Add a little sugar and stir fry

7. Add salt and stir well

8. Add tomato pieces and stir fry

9. Do not add water, continue to stir-fry, cover and simmer for a while

10. Finally, add MSG to season and enjoy.

Tips for cooking kohlrabi and tomatoes:

1. There is no need to add water when frying. The moisture of kohlrabi and tomatoes is enough. If you add water to stew them, the taste will be worse.

2. Wait until the vegetable is fried and the juice comes out before adding chicken essence for seasoning.

Kohlrabi varies greatly in size, shape, and color. Kohlrabi is available year-round, and the small, tender bulbs can be cooked whole and pureed, or older kohlrabi can be added to stews and soups. The green leaves on the top of kohlrabi can be used as a spring vegetable.