Blanched white radish stems

Overview

The tender white radish stalks are eaten in autumn. Blanch them in water and serve them cold. They are sour, spicy and refreshing.

Appropriate amount of white radish leaves.
Remove the leaves and prepare them for steaming, wash the white radish stems.
Boil an appropriate amount of water in the pot, add the radish stems and blanch them until they turn green.
Remove from cold water. It's green and the color is beautiful.
Cut into finger lengths.
Put the radish stems in the bowl.
Garlic, millet and pepper.
Add minced garlic and millet pepper.
Season with appropriate amount of salt, light soy sauce, vinegar and sesame oil.
Mix well and serve.
Finished product.
Finished product.