As the saying goes: eat radish in winter and ginger in summer, and the doctor will prescribe a prescription for nothing. Autumn and winter are good times to eat radishes. At this time, the price of radishes is cheap and the taste is crisp. Whether it's pickled, cold dressing or soup, the nutritional value and taste are very good. In my hometown, my parents will plant several stubbles of radishes in their vegetable garden every year. They grow them as they eat, and they are fresh and free of any pesticides. Residual, self-growing radish has another advantage, that is, you can eat fresh radish leaves at any time, radish leaves may not be an edible vegetable in many people's perceptions. In fact, white radish leaves are not only edible, but their nutritional value is not lost in comparison with other vegetables.
radish leaves are rich in vitamin A, vitamin C, calcium and other nutrients. It also contains a special substance, molybdenum, which is very good for our eyesight. In addition, the content of dietary fiber in radish leaves is also very large, and eating more daily is also good for our intestines and stomach. There are many ways to eat radish leaves that are highly nutritious. You can make soup, steamed vegetables, or stir-fry. Besides, using radish leaves to make sauerkraut is also super delicious. This dish is a few cents per catty. If you encounter it, buy more. After blanching it, put it in a jar. Stir-fried vegetables and stews are the most fragrant.
Only a few cents per catty of radish leaves are sold in the market. You can bring back some more at that time. After blanching the water, put it in a jar to make sauerkraut and eat it in about a week. The sauerkraut made with radish leaves, stewed meat, buns, and stir-fried vegetables are especially delicious. Don't miss it when you come across this dish. Buy more blanched water and put it in a jar. You can eat it in 1 week. The stew is super fragrant.
Ingredients:
fresh white radish leaves, appropriate amount of water
Step:
First step: prepare fresh radish leaves, here we mainly use white radish leaves, remove the wilted and dry parts of the radish leaves, and then put them in Wash it several times in clean water to clean it.
Step 2: Add appropriate amount of water to the pot, bring the water in the pot to a boil on high heat, and then put the cleaned radish leaf roots in boiling water for 20 seconds, then let the leaves boil slightly It can be blanched. The rhizome is more difficult to ripen, so in order to make it evenly ripe, first scald the rhizome. After 20 seconds, put the vegetable leaves in, scald them until the leaves change color, and then remove them with a colander.
The third step: scald the radish leaves, take them out to control the excess water, put them in a basin, and let them cool. Note here that the water for boiling the radish leaves should not be poured out, and let it cool naturally Yes, leave it in the pot for later use.
Step 4: Find a large tank or other larger container, divide the dried radish leaves into several parts, roll them a little and put them on the bottom of the container we prepared, pay attention to the container must be cleaned, keep it before putting the vegetables In a water-free and oil-free state, place the radish leaves in sequence evenly, and press it firmly with your hands every time you put one layer in. Put it in this way and wait for the weight to be pressed up so that the force will be more even.
Step 5: After putting all the radish leaves in, we pour in the cold water that we just started to boil the radish leaves. The amount of water should be less than the radish leaves. Then find a clean stone or other heavy object to press it firmly. Finally, seal the mouth of the container with plastic wrap.
Step 6: Put it in a cool and dry place, and you can eat it in about 1 week. The radish leaf sauerkraut is clean and hygienic without any addition. Naturally formed sour taste, better taste. Wash the prepared sauerkraut when you eat it. Whether it is stewed meat or stir-fried vegetables, the buns are particularly delicious. Tips for
: When
is blanched, remember to heat the root of the dish a little first, so that the degree of cookedness will be more even, and the taste will of course be better.
