How to cook Xiangyang kohlrabi

Rutabaga is also called cabbage and cabbage. There are many ways to make kohlrabi. It can be eaten cold, stir-fried, or stuffed with cabbage and steamed buns. They are all very good!

Cold salad: Clean the kohlrabi. There are many pesticides in kohlrabi, so be sure to rinse it several times, then cut it into shreds or break it into small pieces by hand. Just add your favorite seasonings, minced garlic, chili oil, sesame oil, etc. You can eat it now and mix it, or you can marinate it half an hour in advance. It's up to you to decide which texture you like. The texture is crispier when mixed raw. Some friends like to blanch it and then cool it.

Boiled cabbage: Wash the cabbage, slice it into slices or cut into thick shreds. If you like spicy food, you can add some red pepper segments or peppercorns to make it taste even better! When the oil is hot, first fry the red pepper segments or peppercorns until the aroma comes out. Take out the peppercorns, add the kohlrabi, and stir-fry over medium-high heat for a few minutes. Don’t overcook, it’s best if it’s crispy and tender. Delicious.

Making buns (making dumplings): Buns or dumplings can be made without meat and made into vegetarian fillings. If you like carrots, you can add a little. When making stuffing, kohlrabi needs to be blanched. Break the kohlrabi into slices, wash them, boil the water, and blanch the whole slices in the pot. Blanching the whole piece also prevents nutrient loss. Carrots also need to be blanched.

It will take about 2 minutes to take it out after it becomes slightly softer. This step can also remove pesticides very well. Take it out and put it in cold water to cool down, then cut it into strips and then chop it into pieces. When it's filled, you can add a little meat if you like, it's delicious without meat, and it tastes good if you add some oil. I prefer kohlrabi with vegetarian filling.

To steam steamed buns or dumplings, turn off the heat as soon as the pot is boiled, about 10 minutes, which is about the same time as the leek filling. Overdoing it will taste bad, so be careful! It can also be made into dumplings and is delicious.

Warm reminder: When frying or stuffing kohlrabi, you need to control the heat!

Rutabaga is very good for our body, and its vitamin C content is twice as high as that of Chinese cabbage. It is rich in folic acid and is very good for pregnant women. It also has anti-aging and antioxidant effects, can improve human immunity, and is antibacterial and anti-inflammatory. Always think about eating some kohlrabi!