First of all, white radish and carrot should not be cooked together. White radish is sweet, spicy, slightly cool and has beneficial functions; Carrots are sweet and pungent, slightly warm, and have some functions. The nature and taste of the two are incompatible. If they are mixed together, the vitamin C in white radish is easily destroyed by the anti-acid enzyme in carrot, which not only greatly reduces the nutritional value, but also may be counterproductive and damage the vitality of human body.

Secondly, stir-fry carrots without vinegar. A large amount of carotene in carrots can be converted into vitamin A which is beneficial to eyes and skin after entering the human body. However, acetic acid will decompose carotene in large quantities, leading to nutrient loss, especially in high-temperature cooking such as frying and stewing.

Also remind everyone that radish should not be eaten with tonic. Radish has the effect of reducing qi and relieving depression, but "qi is too easy to break", which will hinder ginseng, astragalus and other qi-invigorating drugs. Not suitable for making soup and stew together. In addition, people with poor constitution due to spleen deficiency, such as patients with chronic bronchitis and emphysema, should not eat more radishes, so as to avoid excessive movement of qi and blood and loss of vitality, making their bodies weaker.