Radishes are a treasure, stir-fried or tossed, they're always delicious.

How to eat cherry radishes

Method 1: You can stir-fry them

Suggested method: Add some garlic, oyster sauce, and other seasonings to awaken your taste buds

Comment: The flavor is even better than the cherry radish itself

Sweet and Sour Cherry Radishes

Method 2: You can eat them raw

Suggested method: Mix them with vinegar and sugar, or simply dip them in sauce, or add them to a salad

Comment: The radish leaves are slightly spicy, but quite delicious

Method 3: Eat them as a cold salad

Suggested method: Blanch them in boiling water, mash a clove of garlic, and mix them for a cold salad to stimulate your palate

Comment: Although the method is simple, the taste is excellent and will leave you wanting more

Cherry Radish with Scallions

Method 4: Eat them in a mixed cold salad with other vegetables

Suggested method: Mix with cucumber, tomato, cabbage heart, carrot, green pepper, lettuce, purple cabbage, fried peanuts, dried tofu, then add garlic, chili oil, salt, soy sauce, vinegar, sugar, MSG, and sesame oil, and mix everything together

Comment: It's the taste of a Northeastern mixed salad, you know what I mean

Are cherry radish leaves edible

After we usually finish eating the cherry radish, we're left with a few leaves that are beautifully green. Some people might wonder: can you eat this stuff? Can it be a dish?

The leaves of the cherry radish grow on a shortened stem during the vegetative growth period. The leaves come in two forms: flat-leaf and curly-leaf, and are generally dark green or green. The petioles and veins are also mostly green, with only a few having reddish-purple hues, and the petioles have fine hairs. These are the biological characteristics of cherry radish leaves, but are they edible?

From a culinary perspective, cherry radish leaves are edible. For those who want to try them, quickly wash the cherry radish leaves and toss them in the pot!

Pork Belly Stir-fried with Radish Leaves

Nutritional value of cherry radish leaves

Eating cherry radish leaves can supplement your intake of iron and calcium.

At home, the cherry radish leaves that we often throw away actually have very high nutritional value. For example, their leaves contain a lot of carotene; every 100 grams contains 1400 IU of Vitamin A, which is more than three times the 400 IU in the same amount of broccoli; the iron content is five times that of eel; furthermore, the calcium content is 238 milligrams per 100 grams, which is more than four times the 55 milligrams in spinach; it has 60% more Vitamin B1 than fermented black beans, and four times the Vitamin B2 of beef.

So, given the surprisingly high nutritional value of cherry radish leaves, would you still be willing to throw them away?

The ultimate pairing for cherry radish leaves

Buns made with cherry radish leaves and green radish

Radish Leaf Buns

Netizen comment: I harvested the cherry radishes I grew myself. After eating the radishes, there weren't many leaves left, so I added a green radish. I also cut some home-grown chives. The radish and cherry radish leaves need to be blanched in hot water and briefly cooked. I made buns with a meat filling, and used the leftover dough to make two flower-shaped rolls. This is the raw dough, not steamed yet. The flour is regular flour; I used a pasta machine to knead it, so I didn't have to knead it by hand, and it looks quite white and fine.