Radish leaves in mustard sauce(jie mo jiang ban luo bo ye )

Radish leaves in mustard sauce

Introduction:

"After the beginning of spring, the temperature began to warm up, and fresh seasonal vegetables began to appear on the market. The best nutrition of vegetables is to eat raw. The salad of Western food is mainly raw. However, we must pay attention to the hygiene when making cold vegetables. The cold vegetables and fruits should be washed and disinfected, otherwise it is easy to upset the stomach. In addition to radish cooking or salad, radish leaf is also a good food material for the newly listed radish, which is rich in potassium, magnesium, calcium, phosphorus, iron, and vitamins A, C, and E. Radish tassel, commonly known as radish leaf and stem, has the function of appetizer, antidiarrhea and dysentery. In summer, dried radish tassel and salt are commonly used as soup, which can strengthen the stomach, help digestion, and prevent enteritis and dysentery. Radish grows in the soil above the ground. When it grows old, it blooms and bears seeds. The radish under the ground is empty. It is called "cellar Radish" in Hunan. You can dig out the whole plant, wash it and dry it in the shade. It has a good effect in curing enteritis and dysentery. This kind of dried radish with stems and leaves can be placed as old as possible. (it is recorded in Qing Yi Lu: "since the ancestors, most of the radishes with stems have been kept under the eaves for more than ten years. When it comes to summer and autumn, those who suffer from dysentery should take them with boiling water. The longer you put it, the better it will be. " Therefore, this kind of good things as long as the leaves are not moth eaten or rotting discoloration, cut can not be discarded, do a small dish is very good. Today, we use the leaves of radish, also known as the radish tassel, to mix a side dish, which is called "mustard sauce mixed with radish leaves". It's called mustard sauce, but it's actually a kind of Western mustard sauce that is not too spicy. It has the taste of mustard and won't choke the nose, ha ha! The practice is as follows; "

Production steps:

Step 1: put sesame butter and peanut butter in a bowl, then add a tablespoon of mustard sauce and a little salt.

Step 2: then add some sugar.

Step 3: add olive oil and mix well.

Step 4: pour in the vinegar and mix well.

Step 5: fully open the sauce, mix well and pour into the cut radish leaves.

Step 6: mix well before serving.

Materials required:

Radish leaf: 500g

Western mustard: 25g

Sesame paste: 20g

Peanut butter: 20g

Olive oil: 20g

Salt: 3 G

Vinegar: 15g

Sugar: 15g

Note: small dish features: strong fragrance, refreshing, slightly spicy, simple and fast production, delicious appetizer, crisp, with health care function. Warm tips: 1, the taste can be matched at will, for example, put some garlic, pepper oil, pepper oil, etc. 2. Pay attention to wash before salad, it's easy to make a stomach if it's not dry, ha ha! 3. It is suggested that the disinfection method of raw vegetables can be soaked in 1% 500 sodium hypochlorite water for 3-5 minutes, and then washed repeatedly with clean water (sodium hypochlorite is 84 disinfectant sold in Beijing market). This cold dish "Mustard with radish leaf" is ready for your reference!

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jie Mo Jiang Ban Luo Bo Ye