Stir fried kohlrabi

Stir fried kohlrabi

Introduction:

"Agaric is extremely rich in nutrients, especially calcium, iron and other elements. Except that the protein content is slightly less than that of amaranth, other items are on a par with amaranth. When used medicinally, it has the effects of clearing heat, detoxifying, smoothing intestines and cooling blood. It can be used to treat constipation, dysentery, furuncle swelling, dermatitis and other diseases. Because it is rich in vitamin A, vitamin B, vitamin C and protein, and it is low in calories and fat, it is often used to reduce blood pressure, benefit the liver, clear away heat and cool blood, diuresis and prevent constipation. It is very suitable for the elderly. The calcium content of agaric is very high, 2-3 times that of spinach, and the oxalic acid content is very low, so it is the preferred economic vegetable for calcium supplement

Production steps:

Step 1: remove the stem of agaric, wash and control the water.

Step 2: heat the oil and add a little onion and ginger into the pan.

Step 3: add the kohlrabi.

Step 4: stir fry until the agaric begins to soften.

Step 5: add some salt.

Step 6: stir fry for 10 seconds and turn off the heat.

Materials required:

Agaric: 500g

Scallion: 5g

Jiang: 3G

Salt: 4G

Peanut oil: 20ml

Note: agaric is suitable for stir frying, not with soy sauce. It's very hot.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: light