How to make carrot leaves delicious, how to make radish leaves delicious

Dried radish cherry blossom plum vegetablesUse radish cherry seeds to make umeboshi vegetables is also a very special way to eat.

After the radish cherry seeds are cleaned, they are dried in a sunny and ventilated place for one to two days, and the radish cherry seeds are steamed in a steamer for 20 minutes after the skin is soft, this process is to get rid of the spicy and bitter radish cherry seeds, and it can be stored for a longer time. As for how to eat it after it is done, I will not describe it too much, in short, it is used to roast meat, and steamed button meat is the best delicacy.

Blanch the radish leaves in boiling water, then put the radish leaves in cold water, wash them in cold water, then take them out and chop them, and dry the water of the radish leaves. Take a pot of water and boil, stir the appropriate bean noodles, boil the pot and put the stirred bean noodles and chopped radish leaves and stir evenly, and slowly grunt after boiling, this is the traditional food small tofu left by the ancestors! The more this radish leaf tofu grows, the more fragrant it is.

The small tofu made is then fried with shallots and the radish leaves are fragrant! It has the scent of green onions, the bean scent of beans and the green scent of radish leaves, and there is a sticky fragrance in the mouth when chewed!

Now people's living standards have improved, there are high blood pressure diabetic high blood lipids to eat radish leaves small tofu is good, radish leaves have certain benefits to the human body, there are clear blood, lipid and blood sugar, promote gastrointestinal peristalsis, supplement vitamins, prevent constipation, therefore, it is recommended that everyone eat more radish leaves in the golden autumn and October for good health.

1. Stir-fry. Carrot leaves can be concocted, and then used in the case of processing, you need to prepare 400 grams of fresh carrot leaves in advance, wash it in cold water, cut it into segments, and then prepare a head of garlic and appropriate vegetable oil and salt in advance. After putting vegetable oil in the wok to heat, put the garlic paste into the pot and stir-fry until fragrant, then put in the cut carrot leaves, stir-fry quickly, add a small amount of salt after three weeks, and then concoct for a minute up and down, the carrot leaves in the pot can be ripe, and you can take it off the plate.

Hello, friend.

First of all, remove the carrot leaves, wash and drain them and put them on a plate, add 1 spoon of thirteen spices, 2 spoons of sesame oil, 3 spoons of flour, 4 spoons of cornmeal, grasp and mix evenly, brush a layer of oil on the grate after the water boils, steam for 5 minutes on high heat and simmer for 3 minutes, mash and pour out the garlic, add 1 spoon of light soy sauce, 1 spoon of white vinegar, 2 spoons of sesame oil, then put some chili peppers, and stir with the steamed carrot leaves.

The taste is very good, and the nutritional value is also very high, which is more conducive to the absorption and health of the human body. Thank you.

Carrot leaves, tender are very delicious, you can add a little garlic to stir-fry or eat cold is very nutritious.

For carrot leaves, you can blanch the water, and then make some garlic vinegar and salt, and the taste is more delicious.

The leaves of carrots must be pickled, and it is very delicious to make side dishes later, because the leaves of carrots are relatively rough, and it is very fragrant to make side dishes after pickling.

The leaves of carrots are generally scalded with boiling water, and it is better to make cold dishes.

Personally, I think that carrot leaves should be cooked before drying, and they are more delicious as pickle juice after drying.

Carrot leaves, in fact, this leaf is also very delicious and lighter when used in soup.

Carrot leaves should be blanched first, then chopped and fried.

Carrot leaves can be eaten with dipping sauce or made into soup, which is very good.

Carrot leaves can be eaten with pickles or dumplings. I know these ways and practices.

Can you eat carrot leaves? Teach you to make a delicacy out of carrot leaves, many people haven't eaten it!

This currently tastes relatively poor, and there are no nutrients, so it is recommended that you do not eat it.

Carrot leaves are actually not delicious when you do it? In fact, it is the leaves of green radish, which are delicious to make, and the leaves of carrots are not delicious.

1. Ingredients for stir-frying radish leaves.

The materials used in the stir-fried radish leaves are fresh and high-quality radish leaves and an appropriate amount of seasonings, the quality of radish leaves must be selected well, must be selected fresh, the seasoning does not need too much, as long as a small amount of vegetable oil and a small amount of edible salt and a small amount of vinegar are prepared, if there are too many seasonings, then it will reduce the original taste of the radish leaves, although there are not many materials, but the materials should be fine.

2. Stir-fry radish leaves.

First of all, the radish leaves should be thoroughly cleaned, which is very important, because if the radish leaves are not clean, they will taste a little astringent, drain the water after washing, put the prepared cooking oil in the pot, pour the processed radish leaves into it after heating, and then pour the prepared salt and vinegar into it when stir-frying, and try to use medium heat for about three or four minutes when stir-frying. Once it's done, put it on a plate and let it warm before serving.

3. The characteristic function of stir-fried radish leaves.

The stir-fried radish leaves look very beautiful, the color is relatively clear, and the taste is very refreshing, giving people a refreshing feeling when they eat it. If you make fried radish leaves to enjoy, you can not only taste a very authentic deliciousness, but also supplement a lot of vitamins and a lot of protein, and the most worth mentioning is that fried radish leaves can also promote digestion and improve constipation, so it is more beneficial to eat this stir-fried radish leaves at ordinary times.

It depends on whether the radish leaves are tender, if they are young leaves, they can be eaten directly with sauce, and if they are a little bigger, they can also be wrapped in food, which is very delicious! If it is a particularly large leaf, then it can only be blanched and dipped in sauce, or you can dry the radish tassel, and when winter comes, you can blanch it, and then the dipping sauce is also delicious.

Here is a way to make carrot leaves into a good accompaniment to a meal: blanch the washed carrot leaves with boiling water, drain the water, then cut the appropriate amount of rape into slices, and then fry them together with oil, and finally add wine and soy sauce, and after cooking, they can be packed into a dish, which tastes very good.

Carrot leaves, also known as carrot cherry seeds, have a spicy, sweet and flat taste. Regulates qi and relieves pain, and improves water. abdominal pain; Edema; Difficulty urinating; Drenching pain.

The dosage is to decoction or steam. The picture below is a carrot cherry, which is easy to confuse with cumin seedlings from a distance. Several times I mistook cumin for carrot cherry.

1. Remove the old leaves and stems of the carrot cherry, take only the young leaves on the top, wash and control the water.

2. Control the water a little so that it doesn't drip down. Pour it into a large basin, add an appropriate amount of peanut oil and mix well. (Tip 1 - Mix peanut oil first to prevent sticking, and the steamed vegetables will fall apart as soon as you pick them, and there will be no hard bumps).

3. Then put in an appropriate amount of flour and corn starch, the ratio of the two is 1:1 (secret 2 - flour corn starch is 1:1, so that the steamed vegetable flour will not be too thick, it looks green, very transparent, and the taste is also very soft. ）

4. Grasp evenly, the leaves are coated with a layer of flour, and the excess powder should be shaken off, otherwise the whole vegetable flour will be more, not good-looking, and relatively dry.

5. Add water to the steamer, put the steaming drawer, spread the drawer cloth, evenly spread the carrot cherry mixed with flour into the steaming drawer, cover the fire and boil, and steam for a few minutes.

6. Prepare the garlic paste when steaming, peel and wash the garlic, put it in the garlic mortar, add a little salt and pound it into garlic paste. (Add a little salt to quickly mash the garlic into a uniform paste).

7. After the vegetables are steamed, open the lid immediately (tip 3 - do not simmer after steaming, but open the lid immediately, so as to maintain the original green color of the vegetables

The preparation of steaming carrot leaves is as follows:Ingredients: 200 grams of carrot leaves, 25 grams of flour, 25 grams of cornmeal.

Excipients: a pinch of salt, appropriate amount of sesame oil, appropriate amount of vinegar.

Steps: 1. Remove the old stems of the carrot leaves, wash them and drain them.

2. Cut the carrot leaves into large sections.

3. Add flour and corn flour.

and stir well.

4. Wrap the corn flour and flour evenly on the carrot leaves.

5. Put water in the steamer, and put in the mixed carrot leaves after the water boils.

6. Cover and steam for 5 minutes.

After a few minutes, open the lid and shake it off with chopsticks to cool.

8. Put the steamed vegetables in a bowl, add salt and vinegar and sesame oil and mix evenly, and the delicious and delicious carrot leaves are finished.

Introduction: People will be different in the daily diet arrangement, because only by arranging different types of diet, so as to better supplement all aspects of nutrition, among them, we prefer a delicacy is carrot leaves, it is also more, but many people do not know what the practice of carrot leaves is, I will give you a detailed introduction to this knowledge, want to know friends hurry up and take a look.

The practice of carrot leaves is actually quite simple, that is, the leaves or stems of vegetables, such as white radish, carrots, potatoes, celery leaves, chrysanthemum, tender elm money, eggplant strips, sweet potato leaves, beans, etc., are wrapped in flour, mixed with various seasonings, steamed in the pot, and everything is OK after the pot. If you want to reprocess, you can also put it in a wok and fry it, add some garlic puree, it will be more flavorful.

Carrot leaf preparation:

1. Wash the leaves and tear them (large leaves) to about 5 cm square, (the knife is not good to cut, and it is easy to form pieces);

2. Drizzle off the water so that the leaves have a little moisture, and the moisture can be done;

4. Add salt and condiments (powder) and mix well;

5. Mix noodles, how much is customized, and the surface of the general vegetable leaves can be evenly attached with flour;

6. Steaming in the pot, the time depends on the amount of vegetables and the size of the pot (the pot is thin and easy to cook, and the time is short), it must be steamed thoroughly, and the middle can be loosened once to ensure that it is fully cooked;

7. Remove from the pot, pick up the chopsticks in the basin, and cool down to below 50 degrees;

8. Add garlic juice, balsamic vinegar, small grinding oil, and monosodium glutamate sauce and mix well.

Preparation of carrot leaves:

1. Wash the chives and chop the green onions; Wash the carrots and cut them into thin strips;

2. Mix the shredded carrots with flour (or cornmeal, millet flour), steam on high heat for 3 minutes in the upper drawer, take out and cool and shake off;

3. Mix the steamed shredded carrots with garlic, salt and sesame oil, and sprinkle with chopped chives.

Precautions for steaming:

1. The steaming time must be mastered, generally leafy vegetables are steamed for 2 minutes, and tuber vegetables are steamed for 3-4 minutes;

2. Steamed vegetables also have a unique flavor when used for stir-frying.

In fact, in the usual intake of vegetables, it is more important to make carrot leaves, because only by trying different methods, so as to make different delicious, so that it can also add infinite fun to life, so for those who usually like to eat carrot leaves, you can follow the above methods to make this delicious.

Dear, hello bright and quiet, happy to answer your questions, the delicious practice of radish leaves is as follows: 1. Clean the radish leaves first, and then put them in the sun to dry the slag of the leaves, and it is the same if there is no sun. 2. Boil the water, after the water boils, put the dried radish leaves in the pot and blanch for 30 seconds, then wash it with water, squeeze the water dry and then cut it into pieces, peel 2-3 garlic and cut it into pieces for later use. 3. Heat the oil from the pan and stir-fry the pickles with a little more oil than usual to make them delicious.

Stir-fry the garlic granules at a temperature of 5 to bring out the fragrance, and then pour the chopped radish leaves into the pot and stir-fry quickly. 4. Add an appropriate amount of salt and light soy sauce and stir-fry evenly, add an appropriate amount of chili powder according to your own taste, you can add millet pepper if you don't have chili powder, and stir-fry over high heat to get out of the pot. The whole stir-fry process should take no more than 3 minutes.

5. If you add minced meat to the sweet potatoes, you can choose the fat and thin pork belly, cut the pork belly into small pieces, fry the pork belly when the oil temperature is 6 into the heat and stir out the fat oil, stir it until it is a little golden when the garlic slices and millet pepper are fried together to make the fragrance, and then pour the radish leaves into it.

It can be eaten, it can be steamed and eaten.

Prepare raw materials: 300 grams of carrot leaves, 50 grams of corn flour, 70 grams of wheat flour, appropriate amount of cooking oil, 2 grams of salt, 2 grams of five-spice powder.

1. Pick out the tender carrot leaves.

2. After cleaning, the surface moisture should be controlled, and then mixed with oil, so that the leaves can be stained with oil.

3. Add the flour and cornmeal.

4. Add salt and five-spice powder.

5. Mix evenly, so that the leaves are evenly glued to the flour, and the amount of flour should not be too much, too much will be sticky and not delicious.

6. Boil the water basket, steam for 8 minutes, do not simmer, immediately open the lid and take it out.

7. Done. <>