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How to cook the hot head dish

The practice of popular turnip is as follows: one turnip. Peel the leaves off the kohlrabi and wash them with clean water. Don't cut the leaves with a knife, tear them into small pieces with your hands, so it tastes better. Hard stalks should be discarded or not used, because it is not easy to fry and taste bad. Put oil in the pan and stir-fry the chopped green onion and pepper until the pepper is fragrant and the pepper turns black and red.

Ingredients: kohlrabi, edible oil, ginger and garlic, dried pepper, pepper, salt, oil consumption, green pepper. Wash the turnips and tear small pieces with your hands. Put oil in the pot, add ginger and garlic, dried pepper, pepper, stir-fry the flavor. Add kohlrabi, stir-fry to Duan Sheng, add the right amount of salt, oil consumption seasoning. Finally, add the green pepper and continue to stir-fry. Put the dish out of the pot and serve delicious food.

Hot turnips (not round, flat) half oil, dry red wine, chili peppers, 4 peppers (also available) 7 dried mama chili sauce, 2 tablespoons garlic sauce, right amount of chicken essence, right amount of hot turnips, wash the kohlrabi, cut it into small pieces (I am lazy to cut with a knife, tear it with my hands for more flavor), empty dry water.

The practice of hot turnips: kohlrabi is cut into irregular shapes, garlic is chopped and then chopped into larger pieces, and small red chili peppers are broken into two pieces by hand. Heat the wok over high heat, put in the oil, and when the oil is ripe, add garlic and small red chili peppers to stir-fry the flavor. Pour in a spoonful of oyster sauce, add the chopped starter, stir-fry over high heat, and so on when the dish is cooked, add salt and chicken essence and serve.

Cut the cabbage into pieces, wash, dry and set aside. Heat the pot with the right amount of oil over medium heat. Stir-fry the red oil into Pixian Douban sauce. Turn from medium heat to high heat and pour into the cabbage. Stir-fry with salt and monosodium glutamate. Stir-fry well and serve in the pan.

Question 5: how to make hot turnips (not round, flat) half oil, right amount of dry red wine, 4 chili peppers (also available), 7 pieces of dried mother chili sauce, 2 tablespoons of garlic, right amount of salt, right amount of hot kohlrabi, wash turnips, cut into small pieces (I am lazy to cut with a knife, more delicious with my hands), empty dry water.

The practice of hot turnips (the usual practice of hot turnips)

1. Fried pork slices with kohlrabi: cut kohlrabi into thin slices and pork into thin slices. Add a little oil to the hot pot, stir-fry sliced pork, add minced garlic and minced ginger, then add turnips and stir well. Finally, add salt, sugar and chicken essence to season. Stir-fry turnips: cut the turnips into small pieces and set aside. Add oil in hot pot, add spring onions, ginger and garlic to stir-fry, then add chopped turnips and stir-fry for a while.

2. Wash the turnips and cut them into large pieces. Cut onions, ginger, garlic and chili into small pieces and set aside. Cool the oil in a hot pot and saute the chopped onions, ginger and garlic. Add the turnips and stir for a few minutes. Add the right amount of water, add salt, chicken essence, cooking wine, light soy sauce, soy sauce, sugar, and cook over medium and medium heat for 20 minutes. Season and add proper amount of water and starch to thicken. Add the minced chilli and stir well.

3, main ingredients: kohlrabi (cabbage), salt, dried pepper, pepper, garlic, oyster sauce, vegetable oil. Put oil in the pan and stir-fry the chopped green onion and pepper until the pepper is fragrant and the pepper turns black and red. The fastidious practice is like this: first stir-fry the pepper over low heat, then remove it with a spoon, and then stir-fry the chopped onions and chili peppers, so that you won't bite the pepper when eating.

4. The practice of popular turnip is as follows: one turnip. Peel the leaves off the kohlrabi and wash them with clean water. Don't cut the leaves with a knife, tear them into small pieces with your hands, so it tastes better. Hard stalks should be discarded or not used, because it is not easy to fry and taste bad. Put oil in the pan and stir-fry the chopped green onion and pepper until the pepper is fragrant and the pepper turns black and red.

5. the following is the common practice of hot turnips: materials: cabbage 300 grams, pork 200 grams, garlic right amount, red pepper right amount, salt right amount, chicken essence right amount, soy sauce right amount, vinegar right amount, sugar right amount. Step: shred cabbage, shredded pork and set aside. Chopped garlic and shredded chili peppers. Refuel in the pan, heat up and stir-fry the pork for a while until the meat changes color and gives oil. Add minced garlic and chili peppers and stir-fry for a while.

Step 1 prepare ingredients: 200g of kohlrabi, 10g of dried pepper, 3 cloves of garlic, 1 teaspoon of salt, 1 teaspoon of chicken essence, 1 teaspoon of light soy sauce, 1 teaspoon of red oil, right amount of oil, 5 grams of pepper and 1 spring onion. Step 2 wash the turnips and break them into small pieces. Step 3 cut the dried chili into sections. Step 4 chopped garlic. Step 5 chopped onions. Step 6 first start the pot and pour the oil. Pour the turnip into the oil heat, stir-fry over low heat until cut off, serve and set aside.

How to cook hot turnip?

1. The practice of popular turnip is as follows: one turnip. Peel the leaves off the kohlrabi and wash them with clean water. Don't cut the leaves with a knife, tear them into small pieces with your hands, so it tastes better. Hard stalks should be discarded or not used, because it is not easy to fry and taste bad. Put oil in the pan and stir-fry the chopped green onion and pepper until the pepper is fragrant and the pepper turns black and red.

2. Wash the kohlrabi and tear it into small pieces by hand, separate the vegetable stalks and leaves, prepare the ingredients and seasonings, cut the dry red wine pepper, ginger and garlic into small pieces, put the hot oil in the hot pot and saute until the pepper comes out. Stir-fry the dried chili, ginger and garlic in turn to taste. Put the thicker part of the vegetable stalk into the pot first, stir-fry it over medium heat for 2 minutes, then pour in the vegetable leaves and stir.

3. Practice: cut the kohlrabi into irregular slices, cut the garlic into larger particles, and break the small red pepper into two halves. Heat the oil in the wok, add garlic and chili peppers when the oil is hot, and stir-fry until fragrant. Pour in the right amount of oyster sauce, then add the chopped turnips and stir-fry quickly. When the dish is about to be ripe, add salt and chicken essence to season and serve. The simple and delicious hot turnip is not complicated to make and is worth a try.

4. Chinese cabbage treatment: cut the cabbage into small pieces, rinse it with clean water, blanch it in boiling water, drain and set aside. Chicken treatment: cut the chicken into shreds and marinate it with salt, light soy sauce and starch for 10 minutes. Stir-fry kohlrabi: after the pot is hot, pour in the right amount of cooking oil, add onion, ginger and garlic and saute until fragrant, then stir-fry the bean paste in the pan, add dried chili and stir-fry a few times, finally put in the cooked kohlrabi, add a little water and cook for 1 minute.

5. First peel off the outer leaves of the kohlrabi and cut it into pieces. Blanch turnips in boiling water for one minute, remove and drain. Cut the dried chili into small pieces, chopped garlic cloves and ginger and set aside. Pour the right amount of cooking oil into the hot pot, add minced garlic and ginger and stir-fry. Add the cut dried chilli section and stir-fry the fragrance. Add the turnips after blanching water and stir well.

6. Fried pork slices with kohlrabi: sliced kohlrabi and sliced pork. Add a little oil to the hot pot, stir-fry sliced pork, add minced garlic and minced ginger, then add turnips and stir well. Finally, add salt, sugar and chicken essence to season. Stir-fry turnips: cut the turnips into small pieces and set aside. Add oil in hot pot, add spring onions, ginger and garlic to stir-fry, then add chopped turnips and stir-fry for a while.

How do you cook hot turnips?

Wash kohlrabi by hand and tear it into small pieces, separate vegetable stalks and leaves, prepare ingredients and seasonings, cut dry red wine pepper, ginger and garlic into small pieces, put hot pot oil into pepper and stir-fry until pepper is removed. Stir-fry the dried chili, ginger and garlic in turn to taste. Put the thicker part of the vegetable stalk into the pot first, stir-fry it over medium heat for 2 minutes, then pour in the vegetable leaves and stir.

Ingredients: kohlrabi (cabbage), salt, dried pepper, pepper, garlic, oyster sauce, vegetable oil. Put oil in the pan and stir-fry the chopped green onion and pepper until the pepper is fragrant and the pepper turns black and red. The fastidious practice is like this: first stir-fry the pepper over low heat, then remove it with a spoon, and then stir-fry the chopped onions and chili peppers, so that you won't bite the pepper when eating.

Practice: cut the kohlrabi into irregular slices, smash the garlic and cut into larger particles, and break the small red pepper into two halves. Heat the oil in the wok, add garlic and chili peppers when the oil is hot, and stir-fry until fragrant. Pour in the right amount of oyster sauce, then add the chopped turnips and stir-fry quickly. When the dish is about to be ripe, add salt and chicken essence to season and serve. The simple and delicious hot turnip is not complicated to make and is worth a try.

Step 1: prepare materials for the production of hot kohlrabi need to use the following materials: Chinese cabbage: choose Chinese cabbage with soft outer leaves and strong inside. Shredded chicken: choose chicken breast and cut it into shreds. Dried chili: cut the dried chili into small pieces and choose the brighter red ones. Bean paste: take the right amount of bean paste, dark red in color and spicy taste. Spring onions, ginger and garlic: chopped onions, sliced ginger, chopped garlic.

Hot turnips are made by preparing raw materials as follows: kohlrabi, dried chili, garlic and so on. Cool the oil in a hot pot and stir-fry the shredded turnip. Stir-fry until discolored, add garlic and dried chili peppers and continue stir-frying. Stir-fry the garlic until the color becomes darker and the fragrance smells. Add salt and monosodium glutamate to season. Stir-fry evenly and you can get out of the pan, the aroma is overflowing, and the taste is delicious.

The practice of hot turnips

The practice of popular turnip is as follows: one turnip. Peel the leaves off the kohlrabi and wash them with clean water. Don't cut the leaves with a knife, tear them into small pieces with your hands, so it tastes better. Hard stalks should be discarded or not used, because it is not easy to fry and taste bad. Put oil in the pan and stir-fry the chopped green onion and pepper until the pepper is fragrant and the pepper turns black and red.

Wash the turnips and cut them into large pieces. Chop onions, ginger, garlic and chili peppers and set aside. Cool the oil in a hot pot and saute the chopped onions, ginger and garlic. Add the turnips and stir for a few minutes. Add the right amount of water, add salt, chicken essence, cooking wine, light soy sauce, soy sauce, sugar, and cook over medium and medium heat for 20 minutes. Season and add proper amount of water and starch to thicken. Add the minced chilli and stir well.

Practice: cut the kohlrabi into irregular slices, smash the garlic and cut into larger particles, and break the small red pepper into two halves. Heat the oil in the wok, add garlic and chili peppers when the oil is hot, and stir-fry until fragrant. Pour in the right amount of oyster sauce, then add the chopped turnips and stir-fry quickly. When the dish is about to be ripe, add salt and chicken essence to season and serve. The simple and delicious hot turnip is not complicated to make and is worth a try.