Radish leaf recipe

Radish leaf sherry red

material

Add some salt to radish leaves.

working methods

Remove the roots of radish leaves, wash and drain, and then put them on the balcony to dry (almost enough, it doesn't matter if there is a little water).

Put a spoonful of salt in your palm, grab a handful of radish leaves and sprinkle the salt evenly on the leaves and stems. Salted radish leaves will be slightly moist.

After about one hour at room temperature, radish leaves will appear water phenomenon, and the volume will be reduced to 1/3.

Move the radish leaves into the leaky basket, press a large basin of water (or other heavy objects), and wait for 2 hours to let the radish leaves drain the bitter water.

After the radish leaves are squeezed dry, they can be put into a fresh-keeping box, covered and put into the refrigerator for a day to ferment slowly, which will release the unique aroma of Sherry Red and turn it into delicious Sherry Red.

Cold radish leaves

material

Radish leaves 1 salt 1 spoon Chili sauce or bean paste 2 spoons soy sauce 2 spoons sesame oil 1 spoon.

working methods

Wash the sediment after cutting off the radish head.

Remove the coarse fibers from the head and tail.

Cut into pieces of 0.5~ 1 cm.

Sprinkle some milk for 5 minutes, then rinse it off with cold boiled water.

Add Chili sauce or bean paste (I added homemade mustard pepper sauce).

Sprinkle a little soy sauce.

Sprinkle a little sesame oil.

Stir well and serve.

Salted radish leaves

material

Radish leaves 1, salt 1 teaspoon.

working methods

1, add 1 teaspoon salt, carefully knead radish leaves, put them in plastic bags, marinate them in the refrigerator overnight, then take them out, wash them and chop them up.

2. Stir-fry dried beancurd and shredded tofu (kapok tofu is dehydrated, mashed, fried in a pot, and then added with shredded salted radish leaves).

3, after seasoning with porridge, or sandwiched in steamed bread, bread is delicious! I am willing to cherish things, love things, and cherish the available ingredients.

Roasted chicken eggs with radish leaves

material

2 radish leaves, 4 eggs, proper amount of salt and black pepper.

working methods

1, radish leaves are washed and chopped, and eggs are scattered for later use.

2. Mix radish leaves with egg mixture, add salt and black pepper and mix well.

3. Take the pot and pour it into practice 2. Cover the pot and bake slowly. When the egg liquid is half cooked, take a plate smaller than the pot to cover the egg and turn it over. Continue baking until the eggs are cooked.

Cold radish leaves

material

Material: 500g radish tassel,

Seasoning: soy sauce 10g, vinegar 10g, salt 3g, sesame oil 5g, Chili oil 5g, monosodium glutamate 2g and sesame paste 20g.

working methods

1. Wash radish leaves with small water and blanch them with boiling water;

2. Marinate with salt for 1 hour, drain water, cut into filaments and plate;

3. Pour the juice made of soy sauce, vinegar, sesame oil, monosodium glutamate and sesame sauce on the radish leaves and mix well, then pour some Chili oil.

Steamed meat pie with radish leaves

material

Chopped pork: 250g dried radish leaves: 1 tablespoon soy sauce: 2 tablespoons rice wine: 2 tablespoons sugar: 2 tablespoons fresh radish leaves (omitted): a little.

working methods

The main material is as shown in the figure ~

Preheat the rice cooker and soak the radish leaves in water for later use.

Take out the soaked radish leaves, add ground meat, soy sauce, rice wine and sugar and mix well.

Put it in a rice cooker, add a glass of water, steam until the switch jumps, and then take it out.

Buckle the meat pie on the plate and sprinkle some chopped and dehydrated fresh radish leaves at will.

Radish leaf sherry red

material

Radish leaves are about 10, salt 1, 8 pieces of spiced dried bean curd, 330g of minced pork, 580g of minced beef, 640g of pepper, 3 garlic and 3 cloves.

working methods

Wash radish leaves, air dry 1 to 2 hours or expose to light dehydration.

Add a little salt, rub it evenly by hand and put it in the refrigerator 1 to 2 hours. Then squeeze the water out. Salting and dehydration can be achieved without too much salt, but too much salt will be too salty.

After squeezing out the water, it can be made immediately, or it can be put in the refrigerator for several hours. A big bag of salt leaves squeezed out the water, leaving only one box.

Cut the leaves into small pieces.

Spiced dried bean curd is also cut into small dices for later use.

Remove the oil pan, stir-fry the dried beans until fragrant, and then take them out for later use.

Add some oil to the same pot, stir-fry the pepper and minced garlic first.

Stir-fry ground beef and ground pork until they change color, add some pepper to taste, and then set aside.

Add radish leaves and stir-fry for about 2 to 3 minutes.

Add dried bean curd and minced meat, stir-fry to taste, because the leaves themselves have salty taste, and consider the amount of salt as needed. In this way, the rich sherry red fried minced meat is finished.

A bowl of hot rice is served, covered with radish leaves and sherry red, delicious food and hot rice Simple vegetable rice is delicious on earth.

Pickled radish leaves, extra, finely cut and put into a kneading bag for freezing preservation. Add some when cooking miso soup or frying meat, and it will be much more colorful. The surge in vegetable prices that day was also a good and timely rain. If you get a lot of radish leaves at one time, the faster way is to boil them in salt water for about 1 minute, then take a shower with cold water, squeeze out the water, cut them into pieces, and pack them for freezing.

Braised dried pork with radish leaves

material

Dried radish leaves (dried vegetables) 2 to 3 bowls of pork (pork belly) about 1.5 kg of garlic 10 to 12 cloves of rice wine 3 tablespoons of rock sugar 1 tablespoon of broth (water) with a little salt.

working methods

First, clean the dried radish leaves and soak them in clear water for about 30 minutes (to remove the salty taste), or scald them with hot water of 1.

Dry-cut soaked radish leaves.

Remove the film from garlic, clean it, and beat it with the back of a knife. Wash the pork and cut it to a thickness of 1.5 to 2.0cm.

Take a pot, add a little oil, add garlic and stir-fry until fragrant.

Add pork and stir-fry until the appearance turns white and slightly qiaqia.

Add dried radish leaves, stir fry, and put in a halogen pot.

Add rock sugar, rice wine and broth (water) to cover the ingredients. After boiling, simmer for about 30 to 40 minutes. Taste it after you finish. If it is not salty enough, add a little salt, otherwise add a little water. )

Fried tomato and radish leaves

material

Saint tomato 1 cup cherry radish leaves 1 garlic 3 cloves, olive oil 3 tbsp salt 1/2 teaspoons.

working methods

Add oil when the pot is hot. Stir-fry minced garlic in oil, add small tomatoes and stir-fry until cooked and soft.

Add radish leaves, stir well and add salt.

Serve the radish leaves as soon as they are cooked.