In Xiangfan, I can fry it salty, shred it or cut it into small pieces. I can fry it with meat, eggs or vegetarian food. The seasoning is salt, soy sauce, pepper powder and monosodium glutamate. Put some dried Chili shreds or pieces (which are sold in supermarkets) to enhance the taste. You can also make it hot and sour, cut the kohlrabi into small pieces, and fry the kohlrabi in advance. Don't bother, fry it. Put a little oil in the pot, put more dried Chili pieces, stir-fry to make it spicy, and it must be low fire, which is easy to paste, then stir-fry kohlrabi, put seasoning, and put more vinegar before cooking, which is sour and spicy and delicious. Stir-fry some peppers and vermicelli together, add a little less water, and cook the vermicelli. The delicious raw material for processing kohlrabi is root mustard, alias kohlrabi, and it is rich in vitamin C. China is mainly distributed in Yunnan, Guizhou, Sichuan, Hubei, Guangdong, Zhejiang, Jiangsu, Shandong, Liaoning and other provinces. There are two main processing methods, namely, salting and sauce making. The processing technology of kohlrabi includes selecting materials, cleaning, drying vegetables, slicing, salting, selecting, canning, sealing and packaging. Material selection: fresh kohlrabi head with intact and healthy head and no thick lateral roots is selected as raw material, old leaves, rotten leaves and yellow leaves are removed, and small lateral roots and root tips are cut off. Sun-drying vegetables: bind the sorted vegetable heads with string to make 5-6 leaves into a small bundle, and then hang them on a wooden frame or rope for sun exposure. 100kg of fresh kohlrabi is sun-dried to less than 40kg. The lateral roots and root tips of kohlrabi cut during material selection are also cleaned and dried to the same dry degree as kohlrabi. Slicing: untie the sun-dried kohlrabi, wrap the leaves of each tree into a lump at the top, and then slice. Slicing means holding the tangled vegetable leaves in one hand and the handle of the slicing knife in the other, and cutting the vegetable head into thin slices, each with a thickness of1.5-2mm, but keeping the top connected. Salting: after slicing, spread each vegetable head into a fan shape, and then lay it into the tank layer by layer in the way of layer of vegetables and salt. According to the standard of 6-7 kg of salt for half-dried kohlrabi per 100kg, put a layer of vegetables and sprinkle a layer of salt, and be practical layer by layer. When laying vegetables, each floor should be paved into a circle, so that the leaves of the vegetables face the center and the heads of the vegetables face the circumference. After filling, cover the cylinder surface with a layer of dried vegetable leaves, and then cover the cylinder head. Marinate in the tank for 2-3 days in this way, so that all the salt will dissolve and penetrate into the internal tissues of kohlrabi. Selection: take out kohlrabi, select and sort it out, and remove the inferior head. Potting: The selected kohlrabi must be put into the pot immediately. When loading the altar, first sprinkle a thin layer of salt on the bottom of the altar, then put in kohlrabi, and tamp each layer firmly with a round-headed thick wooden stick. No additional salt is added when filling the jar, but the undissolved salt in the original jar must be scattered in the jar layer by layer. After filling, the lateral roots and tail tips of pickled kohlrabi, which have been half-dried, are stuffed into the gaps in the jar, and they are rammed with wooden sticks to discharge the air of the vegetables, and a layer of salt with a thickness of about 1cm is sprinkled on the jar mouth to control microbial activities. Sealing: After sprinkling salt, cover the jar mouth with plastic film, tightly bind it with string, and coat it with thin yellow mud mixed with rice straw (the rice straw is cut into short strips of 3-4 cm with hay cutter and mixed with bittern). When the yellow mud is half dry, beat it firmly with a flat wooden stick to make the altar mouth tightly closed. After1-2 months of fermentation, it can be eaten and stored in a cool place. Packaging: Each jar is tied with rice straw rope with a thickness of about 1cm, with 5 lanes of horizontal 10 and straight, and securely tied in a cross shape for transportation. Quality requirements: the sliced vegetables are neat, spread out into a fan shape, the leaves are tightly wound, the color is light yellow (brown yellow after long storage), the aroma is strong, the quality is tender and crisp, there is no coarse old fiber, the taste is fresh, the salt is moderate, and there is natural sweetness.