1, the taste is more delicious: carotene in carrots will be converted into vitamin A after heating, and vitamin A can react with the fat in mutton to produce pleasant umami substances, while yellow radish is high in starch, which is easy to produce sweetness when stewed, and will conflict with the umami taste of mutton, thus affecting the overall taste of dishes.

2, more nutritious: carotene in carrots can be converted into vitamin A in the human body, which is good for vision, skin and immune system, while the nutritional value of yellow radish is relatively low, so it is not suitable as the main ingredient of stew.