1. Hot and sour shredded kohlrabi. Peel the kohlrabi and cut it into filaments, and then shred the pepper. Scald the kohlrabi silk in boiling water, then take it out and cool it in cold water. Fry chili oil with shredded chili, then put chili oil, pepper oil, soy sauce, vinegar and sesame oil into shredded kohlrabi, stir well, and then serve and sprinkle with coriander.

2. kohlrabi. Peel the kohlrabi and cut it into filaments, then shred the sweet pepper and mix it with the shredded kohlrabi.

3. Mix the kohlrabi silk. Peel and shred the kohlrabi, then marinate in a little salt for 5 minutes, and then wring out the water from the kohlrabi. Cut the pepper into rings, put it on the shredded kohlrabi together with the shredded onion, then pour the hot oil on the shredded kohlrabi, add monosodium glutamate and mix well.

4. kohlrabi. Peel the sauce kohlrabi and cut it into thick shreds, then mix the soy sauce, sugar, pepper and pepper together, and then put the kohlrabi shreds into it and mix well, so that it can be eaten after soaking for one day.

5. shredded green pepper and kohlrabi. Cut the green pepper into thick shreds, then peel and cut the kohlrabi into thick shreds, then sprinkle salt on the kohlrabi shreds to kill water and wring them dry. Dry-fry shredded green peppers in an oil-free hot pot until they are wilted, take them out, then add shredded kohlrabi and shredded green peppers in hot oil until the oil is about 5% hot, stir-fry, then add salt and monosodium glutamate, stir-fry and serve.