1, hot turnip. Wash the kohlrabi, cut it into small pieces (I am lazy to cut it with a knife, and tear it with my hands to make it more delicious), and let it dry. Put the oil in the pot, add the pepper (cool the oil in the pot, otherwise it will become bitter), pick out the pepper with a small spoon after it smells, add the pepper, minced garlic and omnipotent Laoganma hot sauce and add the kohlrabi. Stir-fry with fire, stir-fry for 5 minutes. Stir-fry until soft, add salt and chicken essence, and stir-fry for a few times to get out of the pot.

2, cold kohlrabi. Tear the kohlrabi into pieces. Boil a pot of water, blanch the kohlrabi, add a little salt and a few drops of oil to the water, quickly cool it after taking out, and wring out the water after taking out to cool the kohlrabi for a while. Boil minced garlic, white sesame, Chili powder and oil and pour them on! Two spoonfuls of soy sauce, two spoonfuls of vinegar, one spoonful of oyster sauce, half a spoonful of sugar, and coriander segments.

3. Dried kohlrabi. Tear the kohlrabi well, wash it, hold it with your hands, put hot oil in the pan, add onion, ginger and dried Chili until fragrant, add oil consumption and stir-fry for a while. Add kohlrabi, stir-fry, and mix the oil consumption with kohlrabi. During the stir-fry, press the kohlrabi with a shovel until it is 78% ripe, add salt, sugar and cumin, and stir-fry for a while.

4. Sichuan kohlrabi

Pre-preparation: raw kohlrabi 10 kg Pre-preparation: salt 3 2, sugar (white or red) 4 2.

Post-preparation: monosodium glutamate, white wine, a little Chili powder, harrow leaves, bamboo chips, upside-down pickle jar.

After washing the kohlrabi, dry it for a few days, and dry it according to your own preference. If you like wet spots, it will take less time to dry it. Then, put a bowl of white wine and roll the big head of the drying line around, so that the kohlrabi can be evenly soaked in white wine.