There are two kinds of radish leaves, one is the radish leaves after the radish grows and matures, generally called radish tassels, and the other is radish seedlings. Radish is cultivated by sowing. When radish seedlings grow to a certain extent after they are unearthed, farmers will clean radish seedlings at high density to facilitate radish growth. The cleaned radish seedlings are very fresh and tender, and the roots still contain radishes. There are many ways to eat these two kinds of radish leaves. Interested friends can check it on the front page of my headline video to provide you with a reference on how to eat radish seedlings. The first method: stir-fry radish seedlings, as fresh and tender as Chinese cabbage, not as bitter as mature radish cherry blossoms. Just wash it briefly and stir-fry it with garlic and dried Chili, and it will be delicious. You can also choose to blanch in water before frying to remove bitterness and taste better.

The second method: soak radish seedlings and clean them. There is some sediment at the junction of radish leaves and radish. Wash them carefully with running water. Put the radish leaves and radish together in a pot and scald them in boiling water for one night. The color will turn yellow slightly the next day, and it will be slightly sour after fermentation. Chop radish leaves and radish, add ginger, garlic and dried Chili and fry until cooked. Fried radish leaves can be served with eggs and minced meat. Practice of Radish Sakura: Radish Sakura is a mature leaf of radish, which contains a lot of crude fiber and tastes bitter directly. It is suitable for the above second practice and the following two practices. The first method: clean the pickled radish cherry buds, dry the surface moisture, cut into pieces, add 10:0.3 salt, knead with both hands, release the moisture in the radish cherry buds, gradually shrink the radish cherry buds, then compact and marinate for one hour, cut ginger, garlic and millet pepper into sections, pour them into the pickled radish cherry buds, stir them evenly, and seal the bottles.

The second method: Dried radish and cherry prunes are also a very special way to eat prunes. After cleaning the radish and cherry, put it in a cool and ventilated place to dry for a day or two. After peeling and softening the radish cherry, steam it in a steamer for 20 minutes. This process is to remove the pungent and bitter taste of radish and cherry, which can ensure a longer storage time. After steaming, the radish cherry is dried in the sun again. When we were in the countryside before, I won't describe how to eat it after cooking. In short, it's delicious to burn meat and steam it.

Cook the cooked radish leaves, then put them in cold water, wash them in cold water, then take them out and chop them up, and drain them. Boil a pot of water, add appropriate bean flour and stir. Put the stirred bean flour and chopped radish leaves into the pot and stir evenly. After boiling, hum slowly. This is the traditional delicious tofu left by our ancestors! The louder the radish leaves and tofu, the more fragrant they are. The small tofu is made, and the radish leaves fried with oil and onion are very fragrant! It smells like onions, beans, green radish leaves, and sticky and fragrant when chewed in your mouth! Now people's living standards have improved. It is good for patients with hypertension and diabetes to eat radish leaves and small tofu. Radish leaves have certain benefits to human body, such as clearing blood, lowering blood fat, lowering blood sugar, promoting gastrointestinal peristalsis, supplementing vitamins and preventing constipation. Therefore, it is recommended that you eat more radish leaves in October to be healthy.