The reason why radish is added when stewing mutton is because the two foods can complement each other. Mutton is a warm and nourishing ingredient, while radish is a cool ingredient. Cooking the two together can create a good balance.

The above are important reasons for eating these two foods together. In addition, eating these two together can also greatly dilute the mutton smell and make the taste more delicious.

Of course, the radish mentioned here refers to carrots, not just any radish. For example, white radish is not very effective.

Although white radish is also a cooling food, it conflicts with the properties of mutton, and the stewed mutton will not be well absorbed by the body.

At the end, I would like to share with you the method of stewing mutton with carrots, let’s take a look:

1. Wash the mutton and blanch it, skim off the scum and drain the water and set aside; 2. Wash and cut the carrots into cubes, and cut off the chopped green onions; 3. Heat up the oil in a pan, then add the ginger slices, chopped green onion segments, and Sichuan peppercorns to the pot, and add an appropriate amount of water; 4. Then take out the green onion segments and Sichuan peppercorns, and put them in For the mutton, add the prepared red dates, angelica, and angelica, and simmer for half an hour; 5. Finally add the carrots, and simmer for another 30 minutes.

In fact, the method is very simple. Eating carrot and mutton soup can supplement nutrition, warm the stomach and dispel cold.