Radish leaves recipe
Radish leaves sherbet
Materials
Radish leaves suitable amount of salt suitable amount
Practice
Radish leaves to remove the root, wash and drain off the water, and then slightly placed in a balcony air-drying (about the line, a little bit of water is okay).
Place a spoonful of salt in the palm of your hand, grab a handful of radish leaves, and rub the salt evenly over the leaves and stalks; the leaves will be slightly moist.
After an hour at room temperature, the leaves will become watery and shrink in size by 1/3.
Transfer the leaves to a colander and place a large pot of water (or something heavy) on top, and wait for another 2 hours for the leaves to expel the bitter water.
Squeeze out the remaining water from the leaves by handfuls and put them in a plastic box, cover and refrigerate for a day to ferment slowly, which will release the distinctive aroma of sherbet and transform it into delicious sherbet
Cold radish leaves
Ingredients
1 radish leaf1 tsp salt1 tsp chili sauce or bean paste2 tbsp soy sauce2 tbsp sesame oil1 tbsp
Methods
Please note that the leaves are not used for cooking.
How to do it
Cut off the head of radish and then wash the mud first.
Remove the thicker fibers from the head and tail.
Slice into 0.5~1cm pieces.
Sprinkle some salt and marinate for 5 minutes, then wash off the salt with cold water.
Add chili sauce or bean paste (I added homemade preserved vegetable chili sauce).
Drizzle with a little soy sauce.
Drizzle in a little sesame oil.
Mix well and serve.
Salted radish leaves
Materials
Radish leaves 1 plant, 1 teaspoon of salt
Methods
1, add 1 teaspoon of salt and carefully rub the radish leaves, put them in a plastic bag and put them in the refrigerator for salting overnight, then take them out to be cleaned and chopped up,
2, stir-fried dried bean curd and crushed tofu (kapok tofu is de-watered and crumbled and then stir-fried, and then add the chopped radish leaves). Chopped salted radish leaves)
3, flavored with porridge, or into steamed bread, bread are delicious! I wish to cherish the available ingredients.
Baked Eggs with Radish Leaves
Materials
2 radish leaves, 4 eggs, salt, black pepper
Methods
1, wash the radish leaves and chop them, beat the eggs and set aside.
2. Mix the radish leaves with the egg mixture, add salt and black pepper and mix well.
3, take the pan and pour in the method 2, cover the pan with a lid and slowly bake on low heat, when the egg is half cooked, take a smaller plate than the pan to cover the egg and then turn it over, continue to bake until the egg is cooked.
Cool radish leaves
Materials
Main ingredient: 500 grams of radish tassels,
Seasoning: 10 grams of soy sauce, vinegar 10 grams of salt 3 grams of sesame oil 5 grams of chili oil 5 grams of monosodium glutamate 2 grams of sesame seed paste 20 grams of
Practice
1. small water radish leaves washed, blanched with boiling water;
2. Salt pickle 1 hour, drain out the water, cut into thin julienne plate;
3. With soy sauce, vinegar, sesame oil, monosodium glutamate, sesame sauce sauce into a sauce poured on the radish leaves and mix, and then drizzle a bit of chili oil into it.
Steamed Pork Cake with Dried Radish Leaves
Ingredients
Pork: 250g Dried Radish Leaves: 1 tbsp Soy Sauce: 2 tbsp Rice Wine: 2 tbsp Sugar: 2 tbsp Fresh Radish Leaves (can be omitted): a few
Methods
The main ingredient is as shown in the photo
Preheat the wok, and soak the dried radish leaves in the water first. Take out the softened radish leaves and add them to the meat along with the soy sauce, rice wine and sugar and mix well
Put the meat into the electric pot, add a cup of water and steam until the switch jumps on
Put the meatloaf on a plate and sprinkle some chopped and dehydrated radish leaves on top
Daikon radish leaves and snow peas
Ingredients
Approx. 10 pcs. of radish leaves, 1 tbsp. salt, 8 pieces of dried five-spice beans. Tbsp 8 pieces of dried five-spice beans, 330g pork minced meat 580g beef minced meat 640g chili pepper 3 cloves garlic 3 cloves pepper moderately
How to do it
Wash the radish leaves and air-dry them for 1 to 2 hours or sun-dry them to dehydrate them a little.
Add a pinch of salt, rub well with your hands and place in the refrigerator for 1 to 2 hours. Afterward, squeeze out the water. You don't need to use too much salt to achieve the dehydrating effect; too much salt will make it too salty.
Squeeze the water out of the leaves, and either make them immediately or chill them in the refrigerator for a few hours before making them. A large bag of leaf pickling salt will leave you with just one box after squeezing out the water.
Cut the leaves into small pieces.
Cut the dried five-spice beans into small cubes and set aside.
Start a frying pan, stir-fry the dried beans and set aside.
Add some oil to the same pan and sauté the chili and garlic first.
Stir fry the beef and pork until browned, add some pepper and set aside.
Add the radish leaves and stir-fry over high heat for about 2 to 3 minutes.
Put in the dried beans and pork, stir fry and taste test, because the leaves have a salty flavor, according to the need to add the amount of salt. This way, the rich flavor of the snow red stir-fried minced pork will be completed.
Sheng a bowl of steaming white rice, covered with radish leaves full of snow red, vegetables and meat beauty plus hot white rice, simple vegetables and rice is a delicacy on earth.
Pickled and extra radish leaves, cut into fine pieces and put into the clip refining bag frozen preservation, cooking miso soup or stir-fried meat when adding some are added to a lot of color. It's also good for when the price of food goes up again that day. If you have a lot of radish leaves, a quicker way is to boil them in salted water for about 1 minute, rinse with cold water, squeeze out the water, and then chop them finely and store them in a bag in the freezer
Marinated pork with dried radish leaves
Ingredients
Dried radish leaves (dried vegetables), 2-3 bowls of pork (pork), about 1.5 pounds of garlic, 10-12 cloves of rice wine, 3 tbsp. of rock sugar, 1 tbsp. of broth, a pinch of salt, and a few drops of water.
How to do it
Wash the radish leaves and soak them in water for about 30 minutes (to remove the salty flavor), or scald them in hot water for 1 minute.
Slice the soaked radish leaves into pieces.
Remove the garlic from the membranes, clean it, and pat it with the back of a knife to break it. Clean the pork and slice it about 1.5 to 2.0cm thick.
In a wok, add a little oil and sauté the garlic over medium-low heat.
Add the pork and sauté until the exterior turns white and is lightly browned.
Add the dried radish leaves and stir-fry again.
Add rock sugar, rice wine, and stock (water) to cover the ingredients, bring to a boil, reduce heat, and simmer for 30 to 40 minutes.
Add radish leaves, saute well and add salt.
Serve the radish leaves as soon as they are cooked.