Introduction: The autumn and winter seasons of the year are the driest seasons of the year, at this time we not only have to eat more fruits with high vitamin content, but also often eat some vegetable leaves with high vitamin C, only a reasonable diet can make the family's body healthier. The vegetable that Master Hu wants to introduce to you today is the vegetable that my family often eats in autumn and winter, and in the vegetable market, it almost does not cost money, because it is often thrown away as garbage by many vegetable vendors, and it is the radish leaf that many people love to eat. Every year, after the cold weather, I always keep the radish leaves at home, and then marinate the radish leaves into sauerkraut, and the pickled sauerkraut is a favorite food for my family, whether it is fried or made into buns.
And radish leaf is not only an appetizing dish, and radish leaf is also a vegetable with a super high vitamin C content, because according to research, the vitamin C content per 100 grams of radish leaves is 45.95mg, while the vitamin C content of each 100 grams of apples is 3mg, and the vitamin C content of 100 grams of pears is 5mg, according to conversion, the vitamin C content of radish leaves is 15 times that of apples, it is 9 times that of pears, so eating radish leaves often in autumn and winter can not only alleviate dryness. It also makes our skin more radiant.
I believe that many people have made radish leaf sauerkraut at home, and many people at home to do radish leaf sauerkraut is not only not sour, and after 3-5 days of pickling, radish leaves will stink, and then Master Hu will share the most correct radish leaf sauerkraut method with everyone, as long as you do it according to my method, ensure that the good radish leaf sauerkraut will be crisp and fragrant, and it is not moldy.
【Preparation of raw materials】: 1500 grams of radish leaves, 2000ml of rice water, 5ml of white wine, 10 grams of diced red pepper, 3 eggs, 3 grams of minced garlic, 3ml of light soy sauce, 2 grams of chicken essence, salt, edible oil.
【To prepare pickled radish leaf sauerkraut】:
Step 1: First soak the radish leaves in salt water for 5 minutes, then rinse the radish leaves 2 times with water and set aside.
Step 2: Put the tao rice water into the pot, after boiling the tao rice water on high heat, then put the radish leaves into the pot, blanch the radish water for 15 seconds on high heat and fish out, then put the radish leaves into the pot.
Step 3: Boil the taomi water in the pot again to boiling, and then put the taomi water and liquor into the pot, and then patiently wait for 2-4 days, the radish will become sour, if the weather is hot, the radish leaves will become sour in 2 days, if the weather is relatively cold, it generally takes 4 days to become sour.
Step 4: Rinse the pickled radish leaves, then chop the radish leaves into small pieces and set aside.
Step 5: Put the right amount of oil in the pot, when the oil temperature is 60% hot, put the egg liquid into the pan and fry it until golden brown, then put the red pepper and minced garlic into the pot to fry until fragrant, then put the radish leaf sauerkraut into the pot for 30 seconds, and finally put the salt, soy sauce and chicken essence into the pot, and continue to fry for 30 seconds to start cooking.
[Master Hu has something to say]:
1, when making radish leaf sauerkraut, it is recommended that you use Taomi water, because when Taomi water is fermented, the sour taste produced is more sufficient than water, and the radish leaf sauerkraut produced by this is not only more sour, but also can eat the radish leaf sauerkraut 1-2 days in advance.
2. When radish leaf sauerkraut is fermented, raw water or oil should not be touched during the whole process, otherwise it will lead to white mold in sauerkraut. Since my method is a method of quickly marinating sauerkraut, this method does not need to be sealed, it is directly exposed to the air, and the radish leaves will ferment quickly.
3, with this method can only ferment sauerkraut for about 5 days at most, if the fermentation time is too long, radish leaf sauerkraut will not be crisp when eating, the taste will be very poor.
If you like to eat sauerkraut, don't throw away the radish vegetables in the future, sauerkraut like me is not only appetizing, but also smells good and fragrant, and the nutritional value is also high. I am Master Hu, today to share with you the practice of radish leaf sauerkraut is here, the hospitality is not good, please bear more responsibility, Pingshui meet, we will see you tomorrow. I heard that if you point a concern and a like, we will meet in the old place with more fate!