Don't blanch radish before frying.

The radish, in addition to stew, is also a very good choice for stir-frying. Stir-fried into vegetarian fried shredded radish, or shredded radish fried meat is also very good. This kind of shredded radish is very crisp and refreshing to eat. However, if the elements of fried shredded radish is not necessary to blanch, because the blanched eating texture is not so crisp, soft and flabby.

Generally speaking, the practice of radish is still very much, however, the more common is still used to stew soup. Stewed into the radish ribs soup can be said to be a very good choice, the flavor to eat is also very good, so that the taste of the soup to drink is also very fresh. However, it is better to blanch the ribs before cooking, otherwise the flavor of the soup is not as good. When blanching, blanch the prepared radish again, so that it is easier to cook soft. However, it is still necessary to blanch it if it is cold.

Radish selection tips

1, look at the surface of the radish

Autumn is a large number of radish on the market, fresh radish skin is tender, and very smooth, such radish is very easy to attract insects, there will be moths. But some merchants will peel off the bitten areas for good sale, so to be on the safe side, it's better not to buy peeled radishes.

2, look at the size

Radish is different from other vegetables, not the bigger the better, the bigger the radish more fiber, the taste will be coarse, too small and may be nutritional deficiencies, so pick the size of the moderate can be.

3, look at the weight and feel

The same big radish, heavy that one more water, more tender, eat more delicious. In addition, you can use your hand to gently press the radish, if the hard hard description is very fresh, if soft may be hollow or stored for too long, the taste will be greatly reduced Oh.