1. Ingredients: 500g cherry radish with green seedlings, appropriate amount of salt, appropriate amount of white pepper, 10ml of sesame oil.
2. Separate the cherry radish seedlings and wash the green seedlings from the sediment.
3. Wash the cherry radishes and set aside.
4. After the water in the pot is boiled, add half a spoon of salt, and blanch the radish sprouts for 10 seconds.
5. Pick up the drain and put it in the center of the plate.
6. Cut the radish in half and set aside. Tips: Large radishes can be divided into three, medium-sized radishes are divided into two, and very small ones do not need to be cut.
7. Put an appropriate amount of water in the pot, add the sliced radish heads, cover and boil on a high heat, then change to medium heat and cook for five minutes.
8. Add appropriate amount of salt and white pepper. Tips: The salt must be put in before turning off the heat. If the salt is put in early in the morning, the fragrance of the radish will not be fully incorporated into the soup.
9. Turn off the heat, pour the cooked radish head soup on the plated radish sprouts, and pour about 10ml of sesame oil at the same time.
10. Tips: This dish is half boiled and half braised, so the soup should not be too much, just cover the radish sprouts.
11. The characteristics of this dish: The astringent green seedlings are blanched separately and finally poured into sesame oil. Although it is vegan, the dish presents a different level of taste experience of light green seedlings, fresh radish fragrance, full pepper aroma, and thick sesame oil in the noodle soup.
Tips:Please buy cherry radishes with green radish seedlings. If you can't find cherry radishes, aha, you can also substitute ordinary white radishes and green vegetables. The taste is also good, and the green and white are also beautiful.
