It's very simple. First blanch it with boiling water, put in cold water, and then take it out and drain it.
Radish itself has astringency, so when radish is used, water should be dragged to remove the astringency, and a little sugar should be added during cooking to highlight the fresh and sweet taste of radish.
Practice:
1, preparation materials: a white radish, a carrot, a little garlic leaves, a little garlic cloves. Note that the white radish should be fresh and tender, otherwise it will taste bad.
2. Processing shredded radish: This link is the key to the success of this dish. First of all, cut the whole white radish into filaments. If you think your knife skill is good enough, cut it by hand. If your knife skill is really so-so, I suggest you buy a suitable wire planing tool. You don't need to cut the whole carrot. Here, the carrot is only used for color matching, so just cut 1/8 or so (just a little bit anyway) and cut it into filaments. Then, put both kinds of shredded radish in cold water, add salt to the water, the amount of salt is a little more than the salt used to make this dish, and soak for10-20 minutes.
3. Wash the shredded radish: After soaking for a proper time, fish out the shredded radish, squeeze out the water, and then wash it with clear water twice. Also squeeze out the water, but don't soak it in clear water for a long time, because soaking it with salt water in front is to increase the toughness of shredded radish and remove excess water. Now washing it with clear water is to remove the bitter taste of salt water and white radish.
4. Chop garlic cloves and shred garlic leaves.
5, the pot is hot with the right amount of oil, and the garlic cloves are put into the pot and sauté ed.
6. Pour in the drained shredded radish and stir fry over high fire for about 2 minutes. Add a little salt (just add a little salt at this time, because it is slightly salty when soaked in front), and add garlic leaves and stir fry for 2 times.
Pay attention to stir-frying shredded radish for a long time, otherwise there will be excess water coming out and the crispness of shredded radish will be lost.