First, red dates, golden cabbage and kohlrabi soup Ingredients: 40 grams of dried mustard, 480 grams of cabbage, cabbage 100 grams. Accessories: 20g of dried jujube. Seasoning: 3 grams of ginger. Method: 1. Soak the dried vegetables, wash and dry them, cut them short, wash the cabbage and cut them short, wash the kohlrabi (cabbage) and cut them into small pieces. 2. Efficacy: clear away moisture and promote fluid production, eliminate stagnation and clear intestine, containing crude fiber.
Second, red and spicy kohlrabi raw materials: 5000 grams of salted kohlrabi, 50 grams of salt, 500 grams of soy sauce, Chili powder 100 grams.
Practice: 1. Wash salted kohlrabi, cut it into non-dispersible slices, put it in a jar, soak it in soy sauce for 2-3 days, and take it out;
2. Put the turnip slices, sprinkle with Chili powder and fine salt, and stew in a container for 5 days.
Third, the hot kohlrabi ingredients: kohlrabi. Accessories: a few cloves of garlic and a few small red peppers (depending on your spicy degree). Seasoning: vegetarian oyster sauce, salt and monosodium glutamate. Practice: kohlrabi is cut into irregular shapes, garlic is chopped and then cut into larger grains, and small red pepper is broken into two petals by hand. Stir-fry the wok with high fire, add oil, add garlic and small red pepper when the oil is 80% ripe, and stir-fry until fragrant. Pour in a spoonful of oyster sauce, then add the chopped head dish, stir-fry with quick fire, and add salt and monosodium glutamate when the dish is cooked. (The standard for frying this dish depends on personal taste.)