1. Cold radish leaves

⑴Ingredients: 500 grams of radish leaves, 10 grams of soy sauce, 10 grams of vinegar, 3 grams of salt, 5 grams of sesame oil, 5 grams of chili oil, 2 MSG grams, 20 grams of sesame paste.

⑵ Wash the radish leaves and blanch them in boiling water; marinate them with salt for 1 hour, drain out the water, cut them into thin strips and put them on a plate; use soy sauce, vinegar, sesame oil, monosodium glutamate and sesame paste to make a sauce. Pour it over the radish leaves, mix well, then drizzle some chili oil and serve.

2. Salted radish leaves

⑴Ingredients: 200 grams of radish leaves, 20 grams of sugar, MSG, salt, and appropriate amount of sesame oil.

⑵ Wash the radish leaves, cut into small sections, add appropriate amount of salt, mix thoroughly, marinate for 3 minutes, add appropriate amount of warm water, add sugar, monosodium glutamate, and sesame oil and stir. Serve. Take 2 times a day as a vegetable.

3. Stir-fried radish leaves

⑴Main ingredients: 1 handful of radish leaves (white).

⑵Seasoning: appropriate amount of salad oil, 4 grams of salt, a little vinegar, 5 grams of green onions, 5 grams of ginger, 5 grams of garlic, appropriate amount of dried chili, appropriate amount of sesame oil, 2 grams of sugar.

⑶Pick off the yellow leaves from fresh radish leaves, wash and drain; chop the radish leaves into small pieces and add appropriate amount of salt to marinate for about 3 or 4 hours; when marinated, a lot of radish will appear Moisture.

⑷ Squeeze out the water from the pickled radish leaves and set aside; heat oil in a wok, add onions, ginger, and garlic and saute until fragrant; add in the squeezed-out radish leaves and stir-fry for a while, add a small amount Vinegar, salt, sugar, sesame oil, chicken essence, stir-fry evenly.