Steamed daikon leaves

Steamed daikon leaves

Overview

I usually use white radish tassels to make steamed buns. The vegetable seller said it tastes better if steamed. Sure enough, it's soft, not sticky, and delicious.

Tags

Ingredients

Steps

  1. Appropriate amount of white radish leaves.

    Steamed daikon leaves step 1

  2. Pick only the leaves and tips, blanch the radish stems and serve cold.

    Steamed daikon leaves step 2

  3. Wash the radish leaves and drain them.

    Steamed daikon leaves step 3

  4. Cut into two finger segments.

    Steamed daikon leaves step 4

  5. Mix appropriate amount of oil.

    Steamed daikon leaves step 5

  6. Just the right amount of flour.

    Steamed daikon leaves step 6

  7. Mix evenly. This step is key to being loose and not sticky.

    Steamed daikon leaves step 7

  8. Boil water and steam over high heat for 8 minutes.

    Steamed daikon leaves step 8

  9. Steamed radish leaves.

    Steamed daikon leaves step 9

  10. Garlic, millet and pepper.

    Steamed daikon leaves step 10

  11. Pour into a basin, sprinkle with a little salt and shake to disperse. Sprinkle minced garlic and millet pepper, pour some sesame oil, and mix well.

    Steamed daikon leaves step 11

  12. Finished product.

    Steamed daikon leaves step 12

  13. Finished product.

    Steamed daikon leaves step 13