Sauced kohlrabi (Bulb Cabbage) is crisp, fresh and slightly salty. Formula: 100 kg salted kohlrabi, 30 kg soy sauce. Production method: 1 Select a big salted kohlrabi which is neither chaff nor rotten, wash it and cut it into 3×3 mm square wires. Soak in clear water for 5 hours, squeeze out 30% water, then soak in soy sauce and pour the jar twice a day. It will be finished in two days. Cashew mixed with Bulb Cabbage Material: Bulb Cabbage, Cashew seasoning: salt, sugar, vinegar, chicken essence, soy sauce, pepper and olive oil. If you eat spicy food, you can also put Chili oil. Practice: 1. Peel the bulb cabbage, cut it into strips and blanch it in boiling water. 2. Put the seasoning into the blanched bulbous cabbage strips. 3. Cut the small tomato into 2 knives as decoration. High fiber seasoning: bamboo salt, Tricholoma matsutake, olive oil. Ingredients: half fennel, 50g sprouts, 20g sweet and crisp beans, 50g celery, 20g purple leaf 10g, and 20g red and yellow tomatoes. Practice: 1. Bulb fennel, spore cabbage, celery, and sweet and crisp beans are washed and changed, and blanched for later use. Wash the red and yellow tomatoes and cut them in half. 2. Wash the bottom of purple leaves and put the above vegetables. 3. Mix bamboo salt, Tricholoma matsutake and olive oil and pour on the plate. Can't resist the temptation of meat? Then the intake ratio of 4∶ 1 (4 dishes 1 meat) is your best choice. Braised beef with kohlrabi features: red and bright soup, soft and rotten beef, fresh and delicious, moist and not greasy. Ingredients: 500g beef (fat and thin) Accessories: 200g kohlrabi, 50g apple Seasoning: 4g salt, 2g galangal, 2g pepper, 5g onion, 5g ginger, 2g star anise, 5g soy sauce, 20g lard (refined) and 0/0g douban/kloc. Practice: 1. 2. Peel the kohlrabi and cut it into pieces of the same size; 3. Boil the water in the pot, add beef, remove the floating foam, then add onion, ginger, pepper, soy sauce, salt, galangal, star anise and apple, and switch to low heat until the beef is 70% cooked; 4. Cook lard in another pot, stir-fry red oil with watercress, mix in fresh soup and boil, filter off the residue, pour the juice into the beef pot, add kohlrabi and cook until the meat is soft, and the kohlrabi can be eaten when cooked. The characteristics of fried tofu balls: the balls are tender outside and tender inside, delicious, soft and crisp to eat, and have seasoning outside, which is meaningful. Ingredients: 200g of Taian Tofu, 20g of eggs, 50g of dried seaweed, 25g of sweet noodle sauce, 0g of Jiang Mo sauce10g, chopped green onion10g, kohlrabi sauce10g, chopped coriander10g, and 5g of refined salt. Practice: 1. Steam tofu in a cage for 15 minutes, take it out and drain it, press it into mud with a knife, put it in a big bowl, add eggs, dried laver, sweet noodle sauce, dried ginger seedlings, chopped green onion, turnip powder, coriander powder and refined salt pepper noodles, mix well to form stuffing and squeeze it into 9-inch noodles with a diameter of 3.5 cm. 2. When the oil temperature is 90% hot (about 225℃), put the meatballs in the oil, fry them until golden brown, take them out and put them on the plate. Bring salt and pepper or sweet and sour sauce to the table.