Don't always throw away radish leaves. I'll teach you how to do it. Simple and nutritious, better than the food you bought.

It coincided with the weekend, and our family went to the farmhouse to pick them, which, by the way, satisfied the children's little wish to pull out carrots. I found that all the picking families pulled out the radish, tore off the radish leaves and threw them away, only taking the radish home. It's a pity that I saw it. I picked some leaves and cooked them at home, which was very popular with my family.

As long as I can remember, the white radish planted at home when I was a child was reluctant to throw away every time it came to the harvest season. It's all collected on sunny days and dried into dried vegetable leaves, which can be eaten slowly in winter. Especially in the era when the material is not so rich and the logistics is not so developed now, there are only a few vegetables that can be eaten in winter, and dried vegetable leaves are often eaten to supplement vitamins. In fact, radish leaves are rich in protein, carbohydrates and dietary fiber. And it contains more vitamins and minerals and tastes good. I always feel it's a pity to throw them away.

Fried radish leaves

Ingredients: radish leaves, chopped pepper, garlic, salt, oyster sauce, chicken essence.

Practice process:

Step 1: Radish leaves are easy to hide in mud. Rinse them first and remove all yellow and insect-infested leaves. If you buy fresh radishes, many will bring some radish leaves, but some sellers will dislike that radishes with leaves are not easy to sell and usually pull them down. If they are familiar with the store, they should go back to fry, which is delicious and free of charge.

Step 2: After the water is boiled, blanch the radish leaves for 2 minutes. If the leaves are tender, the blanching time can be reduced. If the leaves change color, you can remove the cold water and then drain the water.

Step 3: Prepare a few pieces of garlic, and then chop the blanched radish leaves for later use.

Step 4: After the pan is hot, pour in oil, add garlic slices and chopped peppers, stir-fry until fragrant, add radish leaves, stir-fry a few times, add oyster sauce and salt to taste, stir-fry evenly again, and then add chicken essence to serve.