Kohlrabi

by Misty soul

4.9 (1)

Favorite

17

Difficulty

Easy

Time

30m

Serving

2

Kohlrabi (three tones of pie) blue, commonly known as "Pila" in our northeast, is a very common ingredient for pickling pickles. The kohlrabi marinated in strong salt water can be shredded for salad, fried, dried, soaked or steamed. No matter how it is eaten, it is a small pickle to accompany a meal.

The small pickles I made today are kohlrabi that has been marinated and re-dried, added with soybeans, and fried in soy sauce. The finished product is salty and fragrant. Especially when the appetite is poor and there is no appetite, after two bites, the taste buds are immediately opened. "

Ingredients

1 piece Pickled Kohlrabi
1 piece Soy
3 pcs Chaotian Pepper
Some (about 100ml) Soy Sauce

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2 tsp Sugar

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1/2 a small bowl Plain Water

Kohlrabi

1. Fresh kohlrabi looks like this (searched online)

2. The pickled kohlrabi looks like this (pictures searched on the Internet)

3. The pickled and dried kohlrabi at my house is like this, which is the ingredient I will use today

4. Grab a handful of kohlrabi to dry, wash off the surface dust with water, and soak overnight in clean water.

5. Grab a handful of soybeans, wash and soak in water overnight

6. Wash the soaked soybeans twice with water to remove some beany smell

7. The soaked kohlrabi is dried, and rinsed several times to remove impurities and salt

8. Cut into cubes about the size of the soaked soybeans

9. Put more oil in the pot than usual for cooking, heat up, sauté the scallions, ginger, and chili on a low heat

10. Soybeans and Kohlrabi

11. Stir fry for a minute or two on medium and low heat

12. Add soy sauce, the amount is about the same as kohlrabi soy

13. Add 2 tsp sugar

14. Add half a bowl of water to let the liquid cover the ingredients

15. Simmer over medium-low heat, simmer until the bottom of the pot is left in the soup, and the soybeans and kohlrabi are soft and overripe.

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