Commonly known as kohlrabi, kohlrabi and kohlrabi. It is a vegetable that people of all ethnic groups in Xinjiang eat every day. It belongs to Brassica subspecies of Brassicaceae, which can form fleshy roots for food, and its flowers, roots and seeds can also be used as medicine. Tubers can be cooked, soaked in sauerkraut or used as feed.

How to eat tea horse ancient

1. Stewing: cut the washed Keping tea horse into pieces with a thickness of 0.3 cm to 0.5 cm. Put one kilogram of clean water into 200 ~ 300 grams of tea horse, and boil it for 20 minutes. You can eat tea horse mushroom with soup, or add a little salt according to your taste.

2. Mutton stew method: After boiling for 30 minutes, add 1 kg mutton. It is appropriate to mix 1 kg mutton with 250-500 grams of tea magu, and it can be eaten after continuous cooking for 20-30 minutes. Cooked mutton and tea horse can be fished out, sprinkled with salt and eaten. Soup can be drunk with a little salt, or it can be served in a bowl with soup and meat.

3. Tea-horse ancient noodle soup (or pull-tab): put a pot of water, add mutton slices, and cook for 5 minutes, then add tea-horse ancient slices (the size of nails) or tea-horse guding (the size of soybeans), and cook for 5 minutes, then add a little green leafy vegetables. After the noodles are cooked, add salt to eat.

4. Take 1-2 pieces of dry tea and magu tablets as daily soaking water to drink, and the habit-forming effect is better.

5. Uygur traditional eating method (commonly known as Holdack in Uighur). 1 kg mutton, 250g tea magu, 250g carrot, 200g potato. Mutton is cut into 6 cm square pieces, tea horse, carrots and potatoes are sliced. Pour water into the pot, add 5g of ginger and garlic, add mutton after the water boils, and cook for 40 minutes on low heat, but not too low. Add tea mugu, carrots and potatoes, add onions and 5g of salt 30 minutes later, eat meat and drink soup, and the flavor is excellent.