1. First blanch the washed kohlrabi leaves in boiling water, and then blanch them in cold water to prevent them from softening excessively. Cut into shreds;

2. Add vermicelli, jellyfish skin, cucumber shreds and other ingredients according to taste. According to your own sense of innovation, you can also add some apple slices, pear slices or orange segments from canned oranges, pineapple slices, hawthorn, etc.;

3. Add salt, monosodium glutamate, and garlic paste ( If it’s fruity, don’t add mashed garlic), etc., stir evenly;

4. Depending on the taste, it can be made into sour and salty, sweet and sour, slightly spicy and other types. Among them, white vinegar is used for sourness. It is appropriate, because rice vinegar will bring in some impure flavors and affect the taste. For spiciness, you can use mustard paste, fried dried chili peppers, chili oil, raw chili peppers, etc.;

5. In order to increase the appearance, you can add some blanched carrot shreds, parsley leaves, etc.;

6. It is not recommended to add soy sauce, as it may affect the color and taste;

7. When making Western-style cold dishes, you can put them in the refrigerator for half an hour for a better taste;

8. Add cucumber pieces, cooked diced potatoes and salad dressing to make a vegetable salad.

“It’s better to read it once than to hear it once, and it’s better to do it once than to read it once.” If you don’t do it yourself several times, you will always feel that they are insurmountable cliffs!