We all know that radish is a relatively popular vegetable, it has a variety of practices, delicious flavor and high nutritional value, many people will like to eat radish, in the winter, most people will use radish to wrap dumplings to eat. When cooking radish, radish usually need to be blanched. Then radish blanching is cold water or hot water in the pot? Let's look at it below!

Radish blanching is cold water or hot water in the pot

Radish blanching should be hot water in the pot, so that blanching out of the radish can also maintain the green color, in fact, blanching there is a trick is to blanch the meat is suitable for cold water in the pot, vegetable blanching is suitable for hot water in the pot.

The green radish itself is pungent and heavy, the unique radish flavor is particularly strong, so the green radish to do stuffing, must be blanched!

White radish to do dumpling filling, you can not blanch, because the white radish itself does not smell heavy, and there is no pungent flavor, and even slightly sweet.

But the white radish needs to be killed with salt, so that the filling can ensure that the dumpling filling is formed, the dumpling skin is not broken, and the cooked dumplings are full of flavor, not a packet of water, no flavor.

Green radish blanching, must be over cool! And to soak in cool water for a while longer, even in order to have no odor, you can change the water in the middle again.

Green radish blanching time can not be short, and it is best not to cover the blanching, because this can be radish in the radish gas, blanching out.

Green radish whether to do dumpling filling, or bun filling, including fried radish balls, must be blanched. And to blanch the soft and rotten a little, and then cool water soak to remove the bitter taste of radish, otherwise it affects the taste.

We eat the most radish in the fall and winter seasons is white radish and green radish, in fact, green radish many places are not yet, this radish taste is more pungent, green skin, crisp, juicy, many places in the fall will be sun-dried radish as a winter stew to eat, we do pickled dried radish in general, most of them also like to use this kind of green radish to do.

As we all know, radish due to the organization than other vegetables hard, and there is an unacceptable pungent smell, especially in the hot water blanching will also emit a disgusting smell. But this does not affect the freshness of the radish filling, on the contrary, the radish by blanching will also remove the foreign flavor, so that the radish filling more tender. If you use salt fontanel without blanching the radish, I personally think it will make the radish stuffing firewood, and it is difficult to remove the external flavor and affect the taste.

The specific method of blanching, the radish into the boiling hot water for about three to five minutes, during the hand pinch the radish to grasp the fire, blanching light firewood, blanching heavy sticky and affect the taste. After feeling moderate, the radish silk fishing to cool water in a stir, mixing stuffing the radish silk with hands clenched (moderately leave some water), chopped on the OK.

Shredded radish can be added to the vermicelli, or fungus is called vegetarian filling, add meat is called meat filling.