How to fry radish leaves to be delicious, how to fry radish leaves

In fact, radish leaves can be used for vegetarian stir-frying, and can also be used to fry meat slices, we directly clean the radish leaves, and then soak them for half an hour, blanching the radish leaves, and then pinch the water dry, chop it, add minced garlic and stir-fry for three minutes, which is the same as our fried vegetables.

Sautéed radish leaves.

Ingredients: radish leaves, garlic, paprika, salt, oil.

Steps: 1. When choosing radish leaves, pay attention to the fact that yellow leaves or rotten ones should not be eaten. Choose radish leaves that are full of color and fresh. Soak for half an hour.

2. Pinch off the small radish root below, remove the yellow leaves and other debris, and rinse again.

3. Wash the pot and boil a pot of boiling water. You don't need too much water, and the water must be boiled.

4. After the water is boiled, put in the washed and picked radish leaves, blanch the water, and then scoop them up and drain.

7. Add the chopped and dried radish leaves and stir-fry for about 3 minutes. Taste salty, and if you like a strong texture, add some MSG seasoning and the like.

8. Put it on a plate, when you eat or when you eat noodles, or when you eat steamed buns for breakfast, it tastes good, it is very delicious, and it is very appetizing. However, radish leaves are a cold vegetable and should not be eaten more.

Chilled radish leaves.

Ingredients: radish, soy sauce, vinegar, salt, sesame oil, chili, monosodium glutamate, sesame paste.

Method:1Wash the radish leaves and blanch them with boiling water;

2.Marinate for another 1 hour, drain the water, cut into thin strips and put on a plate;

3.Pour the juice made of soy sauce, vinegar, sesame oil, monosodium glutamate and sesame paste on the radish leaves, mix well, and then drizzle some chili oil.

Sauté dried radish leaves.

1. Fresh radish leaves, wash and drain for later use.

2. Boil a large pot of water and add the radish leaves.

3. It is best to cover the radish leaves with water, and then you can pick them up after a short boil.

4. Put it in the food basket to separate the water.

5. Then spread it into this hanging net pocket.

6. Take it outdoors to show exposure to the sun. After a day, it has already been sunburned until it changes color. Turn them over when you take them out to dry the next day. It was completely dried in the evening of the next day.

7. Chop the dried radish leaves. Put it in a jar and marinate it. Eat at any time and take it out at any time.

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.

Through the above description, I believe that everyone should have a certain understanding of the practice of stir-fried radish leaves, which is actually very simple, but the selection of materials must be more serious. Stir-fried radish leaves are not only delicious, but also can supplement a lot of nutrients.

1. Ingredients: appropriate amount of radish leaves, appropriate amount of chili pepper, appropriate amount of garlic, appropriate amount of salt, appropriate amount of edible oil, appropriate amount of condiments.

2. Take an appropriate amount of Jane Na Bu leaves and clean them and wash them in water.

3. Put the radish leaves into the pot for blanching, and add some salt to the water.

4. After blanching the radish leaves, you need to take out the radish leaves and pour them into cold water.

5. Drizzle out the stirred radish leaves, squeeze them appropriately, and cut them into small slices after forming a ball.

6. Pour the chopped radish leaves into a pot for later use.

7. Prepare the chili pepper and garlic and prepare the pot.

8. Add an appropriate amount of cooking oil to the pot and heat the oil, pour the chili pepper and minced garlic into the pot and stir-fry it to bring out the spicy taste and fragrance, and bring out more flavor.

9. Stir-fry as follows, the pepper and garlic are flavorful, so that the dish is easy to taste.

10. Pour the radish leaves into the pan and stir-fry.

11. Stir-fry the radish leaves and spicy peppers together.

12. Add an appropriate amount of salt and condiments to taste, put it on a plate and eat, pay attention to add more salt.

Radish vegetables can be used to make radish leaves steamed vegetables, steamed buns, croquettes, radish leaves wowotou, stir-fried vegetables are delicious.

1. Steamed vegetables with radish leaves.

There are many ways to cook it, and steaming is one of them. Steamed food is healthier than frying and frying, and compared with boiled food, it can retain the nutrients and taste of food to the greatest extent, and steamed food is also a favorite food for people. Clean the radish leaves, cut them into sections, mix them with corn flour, and steam them in a steamer.

After cooking, it can be poured with garlic juice and sesame oil, or it is also a good choice to stir-fry again. However, carrot leaves are often used when steaming vegetables.

2. Wrap buns.

Most older people are more proficient at making steamed buns, and one of the best ways to make steamed buns with fresh radish leaves is to make them. The method of making steamed buns is simple, the same as the usual operation of wrapping vegetarian buns or meat buns, but pay attention to the need to chop the radish leaves when cooking, and try to choose fresh radish leaves, the old ones may not be chewable.

3. Croquettes.

There are many people who have eaten meatballs, and there are many people who have eaten radish balls, but there are fewer people who have eaten radish leaf balls. The radish leaves have a unique taste, and they are served with meat filling to form dumplings, which are fried in a pan and are crispy and delicious.

4. Radish leaves nest heads.

This one is similar to a steamed bun, but it is crispier and more delicious than a steamed bun. Wowotou is now very uncommon, but it does not affect people's pursuit of food. Wash and blanch the radish leaves, cut them into minced pieces, and mix with the chopped green onions, ginger and garlic and stir well to make a filling for later use.

Weigh an appropriate amount of cornmeal and soybean flour, add an appropriate amount of warm water and mix well, knead a piece of corn dough by hand, flatten it by hand, and add the vegetable filling into a ball.

Close the mouth, pad a piece of corn husk, steam on high heat for 30 minutes before eating. The texture of multigrain noodles is astringent at first and sweet after being chewed slowly.

5. Stir-fry. Stir-frying is a very common practice, after washing and cutting into sections, the green onion and garlic are stir-fried, the method is no different from usual, but you need to put a little more oil, and the taste will be more fragrant.

However, for me, I don't like to eat radish very much, I prefer to eat its leaves, radish leaves are also called radish tassels, is a common ingredient, but people will choose to eat radish and throw away radish leaves at the same time, in fact, radish leaves are also a delicacy, there are quite a lot of cooking methods, many people may be puzzled, what can be delicious about leaves, you don't understand it, look at every time you eat radish to lose the leaves, it's really a waste.

【Stir-fried radish leaves】

Ingredients: radish leaves, garlic, chopped pepper, oyster sauce, chicken essence, salt, cooking oil

【Cooking process】

1. Fold off the leaves of the radish, rinse them, and then remove the yellow leaves and some leaves with insect eyes, because the leaves of the radish are easy to hide mud, so you must be careful when cleaning, and it is best to put them under running water to clean.

2. Boil water in a pot, after the water in the pot boils, throw the washed radish leaves into the blanching for 2 minutes, when you see the leaves change color, you can take out the water and dry it, and then cut it into small pieces for later use.

3. Set up a pot to heat oil, throw in the chopped garlic slices and chopped peppers, stir-fry the fragrance, pour the radish leaves into it and stir-fry, after frying, add an appropriate amount of salt and oyster sauce to add flavor, and finally add some chicken essence when it is about to come out of the pot, and then you can enjoy it after stir-frying!

Because I am a native of Sichuan, we like to marinate the radish leaves, that is, soak them and then fry the meat to eat. When it is fried, it is particularly sour and delicious, and it goes well with rice.

Several common practices for radish leaves: 1. Mix radish leaves coldly, wash the freshly picked radish leaves, put them in boiling water and boil them, pack them out after cooking, add garlic paste, light soy sauce, vinegar after cooling with cold water, mix well and eat. 2. Scrambled eggs with radish leaves, this is also a very delicious dish, and its preparation is also very simple.

3. Stir-fry radish leaves, and stir-fried radish leaves are also very delicious.

Radish leaves can be eaten cold with a little vinegar, salt, sauce or chopped into stuffing, dumplings and buns, all of which are very delicious.

How to make radish leaves delicious, radish leaves are nutritious, emerald green, and the food made is beautiful and delicious, and there are many ways to make radish leaves, like we often use them hereDumpling filling, stir-frying, sourThe dishes are very delicious and very easy to make.

Radish is a vegetable that we often eat in our lives, radish leaves should have been seen by everyone, that is, the green and tender part that grows on the radish, but many people will throw away the radish leaves, thinking that they can't eat it, in fact, radish leaves can make a lot of food, it's really a pity to throw it away, our family is our own radishes, my mother will use radish leaves every year to pickle sauerkraut, make dumpling filling, etc., which are very delicious.

1. Radish leaves to make dumpling filling 1, ingredients: radish leaves, pork, cooking wine, sugar, oyster sauce, light soy sauce, salt, pepper, ginger, green onions, Sichuan pepper, sesame oil.

2. Soak the peppercorns in water in advance, wash the pork and peel it, chop it into meat puree, I like to chop it myself with a knife, the meat filling I chop is delicious, wash the green onion and ginger, drain the water and chop it.

3. Put the minced meat filling in a basin, add cooking wine, salt, sugar, light soy sauce, oyster sauce, pepper, minced ginger and shallots, adjust the filling with pepper water, add it several times, stir in one direction, stir until the meat filling is strong, and marinate for half an hour.

4. Wash the radish leaves, scald them with boiling water, use the tender radish leaves to make them more delicious, take them out and let them cool, drain the water and chop them, add them to the meat filling, add sesame oil, stir evenly, and the delicious radish leaf meat filling is adjusted, which is really delicious and has a good taste.

2. Radish leaves pickled sauerkraut 1, ingredients: radish leaves, salt.

2. Choose fresh and tender radish leaves, pick the radish leaves, wash them with water, wash them several times, and be sure to wash the soil on the radish leaves.

3. Prepare a pot, be sure to be waterless and oil-free, put in an appropriate amount of water, boil over high heat, put the radish leaves in it and scald it, don't burn it for too long, it will rot after too long, just blanch.

4. Prepare the container in advance, a large basin or a jar can be, it must be waterless and oil-free, drain the scalded radish leaves and put them in the container, press them tightly by hand, and be sure to press them tightly.

5. Finally, add a little cold water, the purpose of adding cold water is to help radish leaves sour, like our family will be pickled every year, directly with old sour water to pickle, so it will be more delicious, seal well, and then put a clean stone to press, generally about five days will be sour, you can eat.

For radish leaves, we can make fried radish leaves in chili sauce. First, we prepare ginger, garlic, radish leaves, and chili sauce. Then we mince the ginger and garlic and chop the radish leaves.

Heat the oil, put the ginger, garlic and chili sauce in it and stir-fry until fragrant. Then turn on a high heat and put the radish leaves, then add some sugar. Add salt and light soy sauce.

Then stir-fry until the radish leaves are cooked and ready to come out of the pan. For radish leaves, we can make fried radish leaves in chili sauce. First, we prepare ginger, garlic, radish leaves, and chili sauce.

Then we mince the ginger and garlic and chop the radish leaves. Heat the oil, put the ginger, garlic and chili sauce in it and stir-fry until fragrant. Then turn on a high heat and put the radish leaves, then add some sugar.

Add salt and light soy sauce. Then stir-fry until the radish leaves are cooked and ready to come out of the pan.

Personally, I think you can try to mix radish leaves cold, first blanch the radish leaves, and then add spices such as chili cumin. Finally, add the minced garlic and pour hot oil.

I think radish leaves are more delicious to stir-fry, first prepare fresh radish leaves, wash them and set them aside, heat the oil, add green onions, ginger and garlic and stir-fry until fragrant, then pour in the pork belly, then pour in the radish leaves, add seasonings, and stir-fry over high heat to get out of the pot.