Kongming cuisine, commonly known as "pickles" and "Xiangyang kohlrabi" in Xiangyang, was named because the folklore was created by Kongming. It is rich in vitamins and trace elements, sugars, protein, etc. After curing, it becomes a good product with unique flavor.

1. Wash the salt off the surface of kohlrabi with clear water, slice it and dice it (or shred it).

2. Put the diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced (Because kohlrabi is salted with salt and soy sauce, it is very salty, so it should be soaked first, and other scents can come out after the salty taste is moderate. )

3. Dice the small pointed red pepper, cut the green onion into small pieces, and pat the garlic cloves and peel them. The soaked turnip cubes are filtered to remove water for later use.

4. Heat the pan, pour in a proper amount of cooking oil, add pepper, garlic cloves and onion to saute until fragrant, then add diced kohlrabi and stir-fry.

Add spiced powder and monosodium glutamate. No salt! ! !

5. After the kohlrabi is poured into the pot, stir-fry for about 3 minutes to get out of the pot, mainly after the kohlrabi is cooked.

6. The spicy taste, the smell of onion and garlic, and the unique sauce smell of kohlrabi are essential for eating porridge.