White radish is an easy vegetable to cook. You don't need to blanch when frying, and generally speaking, it is recommended not to blanch, because some vitamins in radish are not resistant to high temperature, which is not conducive to nutrient absorption after blanching, but many people can't stand the spicy taste of white radish. This is to prepare some boiled water, and you can eat the cut radish by scalding it with boiled water.

Matters needing attention in cooking white radish:

Boiling radish should be carried out in stages. Different parts of radish contain different nutrients, so we should adopt different eating methods to absorb the nutrients contained in radish to the greatest extent. The first section is from the top of the radish to 3~5 cm. This paragraph contains the most vitamin C, but the texture is a little hard. Suitable for shredding and quick cooking, or shredding to make soup for stuffing with mutton. It's delicious.

The middle part of radish contains more sugar and is crisp and tender. You can dice it to make salad, shred it and mix it with sweet and sour cold dishes. It is very delicious when fried. Radish from the middle to the end, amylase, mustard oil and other substances are more, some spicy.