1. Soak the bought rutabaga in clean water for two hours. Change the water twice in the middle to soak it to your favorite salty taste.
2. Green pepper, millet pepper, ginger, and soaked rutabaga are all finely chopped.
3. Heat up the pot and add an appropriate amount of rapeseed oil.
4. Heat the oil and choke in the ginger and chili, fry the aroma.
5. Add the chopped kohlrabi.
6. Stir-fry over high heat, stir-fry the water and add an appropriate amount of white sesame seeds.
7. Out of the pot, with a bowl of white porridge. Eat well if you have a bad appetite!
Tips:The rutabaga itself is relatively salty, so it is soaked as salty as you think, so you don't need to add salt when frying.
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