After the white radish is cut into pieces or shredded, because of its long-term contact with air, the enzymes in the white radish react and produce spicy taste. Therefore, when eating white radish, it is best to cut it into pieces or shred it before cooking. If the white radish is cut and left for too long, not only the spicy taste is difficult to eliminate, but also the taste is easy to deteriorate.

White radish itself has a certain smell, and not everyone likes it. At this time, you can mix the chopped white radish and baking soda according to the ratio of 3 kilograms of white radish and 5 grams of baking soda, and then fry it, so that there is no smell.

Some white radishes are too spicy or bitter, so you can rinse them with cold water and then wrap them in gauze to gently squeeze out the water. Proper amount of vinegar can also remove spicy or bitter taste. Cut white radish can also be soaked in a small amount of salt, and then the juice can be filtered out, which can also reduce the bitterness of white radish.

Of course, the above methods are mainly aimed at the cooking method of frying. If it is stewed white radish, you don't have to consider the above problems, because the cooking time of stew is often long, and the bitterness and spicy taste of white radish are naturally cooked. Of course, if you like the special taste of white radish, then you don't need the above cooking methods.