1. Peel the tender kohlrabi to remove old tendons!
2. Rub it into filaments! No need to soak in water!
3. Cold dressing juice: 4 grams of salt, 30 grams of white vinegar, 15 grams of sugar, 1 teaspoon of chicken essence. Pick out the peppercorns, add the red pepper segments and fry them until fragrant, and pour them into the mixed juice! Pour it on the kohlrabi while it is hot, and work together! ! !
4. Click! Crispy!
