Radish is delicious, don't waste radish leaves. A few dollars can fry a big plate, and dinner is good.
I just bought my aunt's own white radish, and I looked at it. I saw my aunt break the radish leaves into a plate and put it aside, as if waiting for someone to take it away. By the way, do you sell radish leaves? Aunt, it's still the same sentence. Will you eat it? Aunt, you bully people! There are many horses running around in my heart ... Besides menstruation's suspicion, my friend who bought white radish with me also looked puzzled. Seeing that you are so contemptuous of beautiful women, you must buy this dish. Aunt, I bought it, not just 3 yuan. I stopped breathing and bought radish leaves and dried tofu. I'm not convinced. I went home, and my friends behind me chased me. I wanted to see what happened to this "green vegetable" when I got home.
Sherry red, met in the market, is a pickled product. What was its predecessor? I believe many people have never seen it. Xuelihong, which looks a bit like mustard and radish leaves, is rarely fried as a vegetable alone, pickled into semi-fermented cabbage, or pickled into full fermentation. When you see one in the market, it is semi-fermented. If you pickle it today, you can fry it tomorrow.
Radish leaves brought back from the market can be cooked by pickling them overnight. However, it should be noted that radish leaves can be pickled overnight, but if they can't be eaten at one time, they will be pickled and fully fermented. Semi-fermentation, no more than 24 hours!
Fried radish leaves with dried bean curd is not a loss at all. The main reason is that radish leaves are fresh and tender, and they are not old after pickling. Of course, they are delicious and crisp, especially when fried with dried beans. It's really an appetizer and table wine.
When the radish leaves were fried and served on the table, the friend who was full of question marks was the first to stretch out his chopsticks, grab the flavor, eat without saying a word, and even stripped several bowls of rice and swallowed everything he said before as rice and vegetables. Ha ha.
After the big fish and big meat in the Spring Festival, it is most comfortable to clean up your stomach with this dish.
I don't know if radish leaves will be too popular and difficult to buy after this article is sent out, and whether it will grab the position of Xuehong. Don't hit me, I'm just telling the truth! Other things that don't do beauty.
[material]
3 yuan radish leaves, dried mushrooms, garlic and red peppers.
[practice]
Bought radish leaves, weighing about a catty, with about 30 grams of salt.
Start rubbing, use your hands directly, your hands will be unbearable, delicate hands, not so used to it, the correct way is to put on gloves to rub.
When rubbing, you should pay attention to rubbing the upper part for a while, because the hardness of the head and tail is different, and the upper part is harder. If you don't rub it a few times, the salt won't penetrate, and the color of the stem will become darker. Ferment in a fresh-keeping bag to avoid pollution and accelerate fermentation.
After a night of pickling, the radish leaves became soft. Rinse each radish leaf.
After washing radish leaves, wring out the water.
Slice radish leaves.
First stir-fry the radish leaves in the pot and stir-fry the excess water. Keep the fire low, or you will fry it in vain.
Stir-fry minced garlic with a spoonful of animal oil (chicken oil or lard), then add diced garlic, pepper, salt and sugar, stir-fry and add red pepper. I like spicy food, and I can add it directly when it is fragrant. )