Mustard head, also called kohlrabi, is a kind of root mustard, which has a light mustard spicy taste, but it is very sweet. Guangdong is used to making soup, and the soup is "fat" and sweet; In the north, they like to pickle it, which tastes "crunchy", sour and delicious.

Speaking of nutritional value and dietotherapy effect, mustard head is actually similar to mustard, which can detoxify and reduce swelling, prevent and fight cancer, refresh the mind, promote qi circulation and digestion, and promote diuresis and dehumidification. Compared with mustard leaves, mustard head is more compact, easy to cook, spicy and sweet, and it is very delicious when used to cook sparerib soup or pork roll soup. In addition to cooking, cooking soup and stir-frying are good ways to cook mustard heads. Like mushrooms in oyster sauce, slice the mustard head and blanch it until it is not cooked. Then put the oil in a hot pot and saute the garlic. Add washed mushrooms and straw mushrooms and stir fry. Pour in the fish head, then add oyster sauce, soy sauce and water and mix well. The soup on the vegetable head is very simple. Peel and cut the mustard head into small pieces, heat the broth, cook the mustard head, and season with salt. If the vegetable head with soup is the representative of "clear soup and scanty water", then the dry and spicy vegetable head is the other extreme. Deep-fry dried peppers and prickly ash to deep red, then pour in peeled and cut into thick strips, stir fry, add salt, sugar and vinegar, stir fry evenly, and take out. It's spicy and delicious, which makes people relaxed and happy.