Recipes tagged "Radish leaves"

7 recipes found

Soy milk and radish leaf soup

This is a dish my mother taught me to make. The leaves of cherry radish bought from the supermarket are made into soy milk and radish leaf soup. In the mellow aroma of soy milk, you can taste the fragrance of radish leaves. The bean dregs sinking at the bottom of the bowl, accompanied by the fragrance of radish leaves, become more and more fragrant the more you chew them. If you don’t believe it, try it yourself. This dish gives people the feeling of recalling bitterness and sweetness. It is also a weight loss and healthy food.

Soups Soup
Carrot leaf buns

Radish leaves have the effects of digestion, regulating qi, resolving phlegm, relieving cough, clearing the lungs and soothing the throat, dissipating blood stasis and reducing swelling. This is the time when fresh radish leaves are on the market. It’s a good idea to buy some and eat them with dried tofu, or make steamed buns.

Staple food Home cooking
Fried radish leaves

The white radish I grew myself has very tender leaves, so I didn’t waste any time and just stir-fried it to make a side dish.

Hot dishes Home cooking
Radish leaf pancake

The small carrots bought abroad are similar in size to the domestic Yanghua radish. The leaves are slightly different, so I don't know if they are the same variety. When I was preparing to make radish salad today, I found that the leaves were many times fresher than usual, and they were also very clean. My grandparents usually like to chop and fry minced meat, but I don’t like eating it that way, so today I decided to make pancakes to change the weird taste. Radish leaves are pungent, bitter, and mild in nature and flavor, and enter the spleen and stomach meridians to help digestion, regulate qi, resolve phlegm, and relieve cough. Radish leaves contain a lot of carotene. The vitamin A content per 100 grams is 1400IU, which is more than three times the 400IU of the same amount of broccoli. The calcium content is 238 mg per 100 grams, which is more than four times the 56 mg of spinach. The iron content is five times that of eel; vitamin B1 is 60% more than tempeh; vitamin B2 is four times that of beef.

Staple food Home cooking
Stir-fried radish

Learn how to cook Stir-fried radish with Hot dishes and Home cooking.

Hot dishes Home cooking
【Pork Belly Stir-fried Radish Leaves】---Don’t throw away the green, healthy and delicious food you want in spring

Spring is here, and radish is on the market. The red radishes, paired with the lush green leaves, are pleasing to the eye and refreshing both physically and mentally. It feels like the coldness and annoyance of the whole winter have been forgotten. In the past, when we bought radishes, we would only eat them and throw away all the leaves. In fact, radish leaves are also edible, and they are more nutritious than radish. Especially in spring, radish leaves are high in fiber, contain a lot of vitamins that are beneficial to the human body, are rich in water, and have the effect of moisturizing and nourishing the skin, so it would be a pity to throw them away and waste them. This time I introduce a dish of stir-fried radish leaves with pork belly. It tastes very good and is quite simple to make. Blanch the radish leaves with water before frying to remove the bitter taste, then stir-fry with the pork belly. It tastes fragrant and crisp, with a unique flavor. You might as well try it.

Hot dishes Home cooking
Carrot leaf and shrimp skin buns

There are fresh radish leaves for sale in the market. I buy them at home and use the leftover oil residue from making lard, add calcium-supplementing shrimp skin, and make a pot of big, white and plump buns.

Staple food Home cooking