1, shredded hot and sour kohlrabi. Peel kohlrabi and shred, and shred pepper. Blanch shredded kohlrabi in boiling water, then take it out and cool it in cold water. Stir-fry chili oil with shredded chili, then add chili oil, pepper oil, soy sauce, vinegar and sesame oil into shredded kohlrabi, stir well, and serve. Sprinkle with coriander.

2, cold kohlrabi. Peel kohlrabi and cut into filaments, then shred sweet pepper and mix with kohlrabi shreds. Add sesame oil, salt and monosodium glutamate to serve.

3. Mix shredded kohlrabi. Peel and shred kohlrabi, then marinate with a little salt for 5 minutes, and then wring the water out of kohlrabi. Cut the pepper into rings, put it on the shredded kohlrabi with shredded onion, then pour hot oil on the shredded kohlrabi, add monosodium glutamate and mix well.

4. Sauced kohlrabi. Peel the kohlrabi and cut it into thick shreds, then mix the soy sauce, sugar, pepper and pepper together, then put the kohlrabi shreds in and mix well, and soak for one day to eat.

5, green pepper indigo. Cut the green pepper into thick shreds, then peel the kohlrabi and cut it into thick shreds, then sprinkle salt on the kohlrabi shreds to kill water and wring it out. Dry-fry shredded green peppers in an oil-free hot pot until wilting, take them out, then add shredded kohlrabi and shredded green peppers in hot oil until the oil is about 50% hot, stir-fry, add salt and monosodium glutamate, and stir-fry.