It is a pity that the leaves of this kind of vegetable are more valuable than the roots and are used to make pickles.

Radish is a kind of vegetable that people often eat in daily life. it is not only delicious, but also rich in nutritional value, whether it is white radish, carrot, green radish or carrot. In winter and spring, it is more fragrant to eat white radish stew, while carrots can be eaten as fruit. However, many people know that radish is delicious and has good nutritional value, but they ignore one thing, that is, its leaves. Many people often leave roots and throw away leaves when dealing with radish. However, they do not realize that its leaves are actually more valuable than roots.

In the rural areas in the past, the older generation of peasant friends also called radish leaves (including white radishes, carrots, carrots, and green radish leaves) as "radish tastes". At that time, the living conditions were not as good as they are now, and everything they could eat would be left behind, either dried or pickled, and radish tastes were one of them. At that time, the older generation of peasant friends would often cut up the radish tassel and sprinkle it with a handful of salt to make it into a pickle. When there was nothing to eat, they would eat it with white rice. I wonder if any friends have ever eaten it. Anyway, I used to eat a lot in the past.

In the past, pickled radish tastes were eaten to solve the problem of food and clothing, and they seemed to have no value. In fact, this is wrong. The value of radish tastes is very high, even higher than that of radish. In modern research, the nutritional value of radish tastes is also very rich. Every 100 grams of radish tastes contain 1.4 grams of dietary fiber, 118 micrograms of vitamin A, 238 milligrams of calcium and other nutrients. In particular, the calcium content of carrot tassel is as high as 350 mg / 100 g, which is the highest among all vegetables, while green radish is the lowest, but it still reaches 110 mg / 100 g.

In addition to its rich nutritional value, radish tassel also has the effect of dietotherapy. It has the effects of digestion, regulating qi, resolving phlegm, relieving cough, clearing lung and promoting pharynx, dispersing blood stasis and detumescence. It can be used for the treatment of food stagnation, epigastric fullness, acid vomiting, hiccup, diarrhea, dysentery, sore throat, expectoration, hoarseness, breast swelling, breast obstruction, external treatment of injury and bruise and other symptoms, so don't underestimate this turnip tassel. It would be a pity to throw it away if you don't understand it.

Before, the author also said that radish tastes were often used to make pickles in the past. in fact, radish tastes are also unique in rural areas. below, the author also introduces how old farmers make pickles in the countryside where the author lives.

The author chooses red radish tassel here.

1. Wash the radish tassel, then cut it into pieces and sprinkle with fine salt (usually sprinkle 2 to 4 grams).

2. Mix the salt evenly, then squeeze out the water.

3. Choose a green pepper, a red pepper and dried radish, cut it up and put it in the pickled turnip tassel.

4. Add fine rice flour, salt, chilli powder and other ingredients, after handling, put into the jar, marinate for about 3 days.

It tastes very delicious after being pickled out, and it's a special meal. Dear friends, have you ever eaten pickles pickled with radish tastes? Welcome to leave a message and exchange!