How to pickle radish tassels, how to make radish tassels delicious

Ingredients: a handful of radish and cherry blossoms. Excipients: 1 spoonful of oil, 1 pinch of salt.

Steps: 1. Pick up the impurities from the radish tassels and clean them.

2. Boil a pot of water, put the radish tassels into the pot of boiling water, and blanch until soft.

3. After the radish tassel becomes soft, take it out and soak it in the cold water prepared in advance to avoid turning yellow.

4. Until the water is cool, take out the radish tassels, wring out the water vigorously and chopping it.

5. Heat the oil pan.

6. Crush the radish into it.

7. Stir until the radish tassels are hot, add salt to taste.

8. Pour a little water along the edge of the pot and bring to a boil.

Ingredients: 300 grams of radish, 2 garlic cloves. Excipients: appropriate amount of peanut oil, appropriate amount of chili paste, 2 grams of salt, 10 ml of juice.

Steps: 1. Remove the roots of the radish tassels, pick and wash them, and put them in a hollow basket to control the water for later use.

2. Peel and chop the garlic cloves, pour peanut oil into the iron pot, heat the oil until it is hot, add the garlic cloves and stir-fry until fragrant, pour the radish into the pot and stir-fry.

3. Stir-fry quickly over high heat, and soon the radish will become soft, add an appropriate amount of salt to taste.

4. After the radish is fried, finally add an appropriate amount of juice to add a delicious taste.

5. Put it on the plate, add some chili sauce, radish tassel is more flavorful, if you like to eat a light taste, you don't need to add chili sauce.

The practice of radish tassels mainly includes cold dressing, stir-frying, making dumpling filling, spreading into egg cakes, making vegetable soup, etc., and the specific methods are as follows:

1.Chilled radish tassels.

Clean the fresh radish tassels, blanch them in boiling water, remove the excess water, and chop them. Add sesame oil, minced garlic, vinegar, salt and monosodium glutamate.

Mix well and serve. You can add cooked peanuts, diced carrots and other ingredients to make a pairing.

2.Stir-fry the radish tassels.

Fresh radish tassels, cleaned to remove impurities, and cut into sections. Stir-fry the chives and garlic in a hot oil pan, add the radish tassels and stir-fry, add salt and soy sauce.

Season and remove from the pan after 1 minute.

3.Radish dumplings.

The radish tassel dumplings must be wrapped with meat filling, with more oil, clean the fresh radish tassels, blanch them with boiling water, take them out to control the excess water, and chop them. Stir in the minced meat, add seasonings and mix well.

4.Turnip and tassel cabbage dumplings.

Wash the radish tassels and put water in the pot.

Boil the radish and put it in the pot to blanch it, take it out and dry it with water, then chop it and dry it again, put in fresh bean noodles (the ratio is 1:1), add an appropriate amount of water to make a dough, and then make it into a small dough one by one, and steam it in the pot after it is done.

The practice of turnips! First of all, you need to prepare the ingredients: 1000 grams of radish tassels, 4 10 dried chilies, 5 6 cloves of garlic, appropriate amount of cooking oil, appropriate amount of salt, 1 teaspoon of sugar, 1 teaspoon of chicken essence.

1. Remove the old roots and leaves from the radish tassels and clean them.

2. Boil a pot of water, put some salt and oil in the water. After the water is boiled, put the washed radish tassels in the boiling water. Turn it over a little and turn off the heat for about half a minute to a minute.

3. Pour the radish tassels into a sieve and immediately rinse with cold water.

4. After the temperature of the radish tassels has cooled down, wring out the water by hand.

5. Cut the radish tassels into small pieces about 1 2 cm long, then knead them into a ball again and squeeze out the water vigorously.

6. Cut the dried chili peppers into segments and cut the garlic into fine cubes for later use.

7. Put oil in a hot pan, first put salt in the oil, then add garlic and chili peppers, and quickly turn a few times.

8. When the chili pepper and garlic are fragrant, pour in the radish tassels that have been squeezed dry.

9. Add sugar and chicken essence, stir-fry quickly and evenly, and remove from the pot immediately.

10. Bibimbap to eat, super rice, super fragrant!

Radish is delicious and has the name of little ginseng, and radish tassel is also very nutritious, radish tassel is the leaf of radish, many people eat radish, will throw away the radish leaves, in fact, radish leaves are particularly good as vegetables. Radish leaves are high in dietary cellulose, which prevents constipation. The taste of radish tassel is a little spicy, with a shallow bitter taste, which can promote digestion, strengthen the stomach and eliminate food, and has the effect of skin care and beauty.

Radish leaves also contain high levels of the mineral molybdenum, which can prevent myopia, presbyopia, and cataracts when eaten regularly. Radish tassel is a great vegetable, and knowing its benefits, you probably won't throw it away again! I steamed it like this, it was delicious and juicy, it was particularly delicious, and I ate 4 of them out of the pot, which was so enjoyable.

Ingredients: 500 grams of flour, 3 grams of yeast powder, 1 handful of radish tassels, appropriate amount of minced meat, minced green onion, minced ginger, appropriate amount of salt, 1 tablespoon of soy sauce, 2 tablespoons of peanut oil.

Step 1: Add yeast and water to the flour, mix into a dough with moderate hardness and softness, and let it ferment until it is honeycomb.

Step 2: The picture above is radish tassels, that is, radish leaves, when I bought radishes, I picked up some at random to make buns, in fact, many people know that radish tassels are delicious, better than the vegetables sold normally, so there will be many elderly people waiting for radish tassels every day.

Step 3: Remove the yellow ones from the radish tassels and clean them.

Step 4: Boil water in a pot, put the radish tassels into the blanch, take them out and put them in cold water to cool, and chop them into minced pieces.

Step 5: Pinch off the excess water and put it in a pot, mince the green onion and ginger for later use.

Step 6: Add soy sauce, salt, minced green onion and ginger to the pork belly filling, mix well, and add peanut oil.

Step 7: Put the chopped radish tassels in, stir well, and the bun filling is ready.

Step 8: Take out the fermented dough and knead it well, knead it into small pieces of the same size, and roll it into bun skin.

Step 9: Put the filling, you can put more filling, it is delicious.

Step 10: Pinch tightly along the edge, and the bun is ready.

The main ingredient is 1 pound of radish cherry.

Appropriate amount of red pepper for adjuncts.

Garlic to taste. Pork belly to taste.

Appropriate amount of chicken bouillon. After washing 1 kg of radish cherry with an appropriate amount of salt, cut it at the root with a knife, and then cut it into relatively short sections. Put it in a basin, add an appropriate amount of salt, grasp it with your hands, and marinate for 10 minutes. After 10 minutes, press out the water of the radish cherry blossoms, squeeze the water dry by hand, and remove it for later use.

2.Appropriate amount of small red pepper, remove the stem, break it from the middle, and then cut it into chili flakes for later use; Appropriate amount of garlic, crush and chop into minced garlic for later use; Two large pork belly, first cut into blades and then shredded (pork skin can be used for other purposes), and then changed into dices for later use; 1 tael of lean meat, also cut into diced meat for later use.

3.Heat the pot, remove the appropriate amount of bottom oil, pour in the diced pork belly, and boil out the lard over medium-low heat. Pour in minced garlic and red pepper and stir-fry until fragrant, remove the dryness of the chili pepper, then pour in the diced lean meat and stir-fry together, fry the water vapor in the meat, and fry the aroma of the meat.

Pour in the radish cherry, turn to high heat, add an appropriate amount of salt, chicken essence and stir-fry together, when the radish cherry is fried until fragrant, you can turn off the heat and start the pot.

Radish tassels only have radish tassels every winter, the edible value and medicinal value are very high, radish tassels are good choices for pickles, cold vegetables, but I prefer to use its scrambled eggs, fresh and delicious, more delicious than scrambled eggs with garlic, this radish tassel scrambled eggs are appetizing and more delicious, but few people eat, most people buy radish, will choose to throw away the leaves, but in fact, it is a pity that they don't know how to eat, the value and taste of radish leaves are very good, everyone has learned its cooking methods, remember to eat quickly, Next, I will share with you the practice of scrambled eggs with radish tassels, which are only available in winter, don't miss eating them.

Preparation of scrambled eggs with turnips:

Ingredients: 1 handful of radish tassels, 2 eggs, 1 tablespoon of light soy sauce, a pinch of white pepper, a pinch of salt;

Production process: The first step is to take a handful of fresh radish tassels, remove the inedible parts, clean them, add water to the pot, boil the water, add a few drops of cooking oil, and put them in the radish tassels and blanch them;

Step 2: Boil for 2 minutes, remove the radish tassels, pass through cold water, squeeze out the water in the radish leaves, chop the radish leaves, put the radish leaves into a large bowl, knock in 2 eggs, and add a little salt;

The third step is to add a little light soy sauce and white pepper to it at the same time, beat it evenly with chopsticks, let the egg wash break up, and the radish tassel can be blended together, mix the radish tassel egg liquid, and let it stand for a while;

The fourth step is to add an appropriate amount of cooking oil to the pot, after heating, pour the radish tassel egg liquid into the pan, fry the eggs slowly over low heat, fry the eggs until the bottom is set, turn over and fry for a while;

The fifth step is to cut it into pieces with a spatula, and after it is cooked, you can turn off the heat, and the fried radish and egg are served on a plate and ready to be served.

Cooking Tips:

1. The radish tassel is a little bitter, so it is recommended that you blanch the water in advance, the taste will be more fragrant, blanch the water with some cooking oil, you can retain the green color of the radish tassel, pay attention to the blanching time can not be long, you can go through the water once, after blanching, the radish tassel will be blanched through the cold water, the taste is more tender;

3. Scrambled eggs, you need to use hot oil, more fragrant, don't directly cut the egg liquid into the pot, fry it until it is set, and then cut it into pieces, so that the scrambled eggs are relatively large and look beautiful, and it is not recommended to scrambled eggs for too long, otherwise the eggs will get old.

You can also use radish tassels to stew tofu, that is, put the tofu in the pot, and then wait for the water to boil, then add radish tassels, put salt, soy sauce, oyster sauce, etc. before the pot, the taste is very delicious, you can also chop the radish tassels into minced pieces, add an appropriate amount of pork filling, make radish tassel dumplings, it is also very delicious.

Radish tassel quilet, cold radish tassel, and stir-fried radish tassel are all OK. Radish leaves, the root leaves of the cruciferous plant Sulforaphane, are edible. Sexual temperature, with a certain medicinal properties.

Vegetable form radish strips. Harvested in winter or early spring. Air-dried or sun-dried, modern freeze-drying technology maintains the best nutrition.

Green flattened.

Stir-fry, make soup, etc. Fresh radish tassels are blanched in water and fried in lard, which is tender and refreshing, and the lard is full of fragrance. Stewed with tofu and fresh radish tassels, it is a famous home-cooked dish in Northeast China.

You can cut shreds, marinate with salt for a period of time, remove water, sugar, vinegar, oil, and eat cold.

Alternatively, chop up and cook rice. Pay attention to the point, chop and marinate, then stir-fry in hot oil, and boil rice in a pot. And some lard bibimbap, beautiful!

Blanch with water and soak in cold water, add minced garlic, salt, monosodium glutamate, vinegar and sesame oil after cutting.

Rub the water with a little salt, pour out the juice, add sugar, monosodium glutamate, sesame oil to taste, it tastes very fragrant.

The chef teaches you a new way to eat radish leaves.

Ingredients: 800 grams of carrots.

Excipients: appropriate amount of salt, a little pepper, appropriate amount of sesame oil, a little soy sauce, a little vinegar, a little sesame 1, and a carrot washed.

2. Sprinkle salt in a bowl and add the carrots.

3. Add the carrots and salt in layers.

4. Marinate for half a day.

5. Then put it in a clean container and prepare it for the winter.

6. Slice the carrots, add the peppers, sesame oil, soy sauce, aged vinegar, and sprinkle with sesame seeds. Made, done.

After the whole tree is washed, it is scalded in a pot of boiling water and taken out, and after it cools, it is cut into inch pieces, and then it is flooded with salt and placed in the jar, and it is taken out when eating.

When steaming pork belly (buckle the bowl), it is delicious to use some green cabbage leaves.

The radish tassels are all eaten raw with cold mixing, is there a way to eat them after pickling?

It's like a jellyfish salad, and it's eaten cold. . .

The old farmer pickled radish tassels in the local method, simple and not bitter, will look at it, and the top of the rice will be quacked.

The pickling method of radish tassels is as follows:

First of all, prepare an appropriate amount of radish tassels, first put them in water to clean, then remove the roots, cut the radish tassels into minced pieces, add an appropriate amount of salt to marinate for 1 hour, and marinate all the water inside.

Put the radish tassels in the gauze, squeeze out the water inside, in the radish tassels, add an appropriate amount of salt and sugar, these two ingredients must be put in, because the radish tassels are bitter, add salt and sugar, you can neutralize the bitterness inside, and then put the minced garlic and millet pepper in and stir evenly, you can put it in the refrigerator to refrigerate and marinate for 2 hours, so that you can eat it (the longer the pickle, the more flavorful it will be), and the radish tassels are not bad when stored in the refrigerator for half a month.

Radish tassel evaluation

In fact, radish tassel is a very delicious dish, there are many friends because of its bitter taste, will throw it away, as long as everyone masters the steps, whether it is a bun, or pickled to eat, there is a faint fragrance, and it is not bitter, the whole family likes to eat it on the table! When pickling radish tassels, don't just put salt, add three more ingredients, refreshing and delicious, super rice!

Speaking of radish, everyone is quite familiar, and radish tassels are the leaves on the radishes, which is a kind of green food, but the appearance is not good-looking, but the taste is great.

<>1. Ingredients: slightly tender carrots, tassels, celery, salt.

2. Wash the fresh carrot tassels and dry them, be sure to dry them.

3. Prepare a suitable, clean, oil-free, sterilized container, put the carrot tassels in the container, sprinkle with appropriate salt, be careful not to put too much salt, cover the lid and seal it well, put it in a cool ring, and you can eat it after a month (if it is summer, about two weeks or so).