How to pickle radish leaves?

1, first of all, you need to wash the radish leaves to remove the dust and dirt, because radish leaves have many burrs and contain a lot of water, so you need to scald the radish leaves with boiling water. Remember not to scald them for too long.

2. Then dry the scalded radish leaves and squeeze out the water from the radish leaves by hand. At this time, the radish leaves have become quite soft. Then we cut these scalded radish leaves into cubes the size of corn kernels, squeeze out excess water by hand, add salt and prepared diced peppers, and stir them evenly by hand.

3. Put these mixed radish leaves into a sealed container, cover it and leave it for 24 hours. When the taste of salt and pepper is mixed into radish leaves, this delicious dish is successful.

Nutritional value of radish leaves;

Radish tassel is the root leaf of Umbelliferae radish, which has high nutritional value. Because of its special aroma, radish tassel is not easy to be infected with pests and diseases, so pesticides are rarely used, and it is a good green raw material in food processing.

Radish tassels are rich in protein, carbohydrates, dietary fiber and carotene, and contain more vitamins and minerals. Carrot tassels contain a lot of vitamins, especially the content of VA is 15 ~ 20 times that of green peppers, the content of VC is equivalent to that of broccoli, and the content of vitamin K is also very high.

Radish tassels contain 0.0 1% luteolin -7- glucoside, which is pungent, sweet and flat in nature. It has the functions of regulating qi, relieving pain, relaxing bowels and diuresis, and is mainly used for treating dysuria, abdominal pain, edema and gonorrhea.

Baidu encyclopedia-radish leaf