Winter is the season for practical mutton. Mutton is warm and nourishing, and can warm up in winter. It's a favorite dish. There are many ways to make mutton, such as stewing, stewing and frying. The taste of mutton is different with different methods, and the taste of mutton will be different with different production methods. Mutton stew is very popular in winter. Generally speaking, when we cook mutton stew, we will put some radishes. Mutton and radishes are already the best partners, and they are very in tune. Then, some people may ask, do you want white radish or green radish in stewed mutton?

Now most people think that white radish is more suitable for mutton. Because mutton itself belongs to temperate food, white radish is cold, and the combination of the two is conducive to mutual neutralization and complement each other. This stewed mutton with white radish can not only make mutton exert its own warming and nourishing effects, but also make sweet radish remove part of the smell of mutton, so that people will not feel that the smell of mutton is too heavy, and white radish can also neutralize the greasy feeling of mutton, thus improving the taste and enhancing the fragrance.

Although some people will use green radish, there are still some differences between the two. For example, traditional cooking with green radish will taste better. The taste of green radish is spicy and crisp, which is suitable for cooking and not for stewing. ?

Another point, from the nutritional point of view, the content of amylase in green radish is high and the meat is dense. If it is used for stewing soup, its nutritional value will not be better. So most people still use white radish to make mutton stew. At this time, this white radish stewed mutton is just the time!