How to make delicious white radish

White radish knowledge introduction:

White radish is a kind of radish, which is the fresh root of radish of the genus Raphanus in the family Cruciferae.

There are many varieties, including white, red, and green, but white radish is the most common.

Radish is an annual or biennial herb. The root is fleshy, oblong, spherical or conical, with green, white, pink or purple root bark. The stem is erect, sturdy, cylindrical, hollow, and branched from the base. The basal leaves and the lower leaves of the stem have long petioles, usually with large heads pinnately divided, covered with coarse hairs, 1 to 3 pairs of lateral lobes, with serrated or notched edges; the leaves in the middle and upper parts of the stem are oblong to lanceolate, gradually becoming smaller upwards, undivided or slightly divided, and not clasping the stem. The inflorescence is terminal and axillary. The flowers are pale pink or white. The siliques are long, undehiscent, nearly conical, straight or slightly curved, with the seeds constricted into beads, with a long beak at the tip, the beak is 2.5 to 5 cm long, and the fruit wall is spongy. There are 1 to 6 seeds, reddish brown, round, with fine reticulation. It is native to my country and is cultivated in various places. There are many varieties, including red radish (changed radish), green radish, white radish, water radish, and heart-shaped radish. The root is edible and is one of the main vegetables in my country. The seeds contain 42% oil and can be used to make soap or lubricant. The seeds, fresh roots and leaves can all be used as medicine to relieve gas and eliminate stagnation. Raw radish contains amylase, which can aid digestion.

Nutritional analysis of white radish:

1. Enhance the body's immune function:

Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance;

2. Helps digestion:

The mustard oil in radish can promote gastrointestinal motility, increase appetite and help digestion;

3. Helps the absorption of nutrients:

The amylase in radish can break down starch and fat in food so that they can be fully absorbed;

4. Anti-cancer:

Radish contains lignin, which can increase the activity of macrophages and phagocytize cancer cells. In addition, the various enzymes contained in radish can decompose carcinogenic nitrosamines and have an anti-cancer effect.

White radish is suitable for people:

1. It is edible for most people.

2. Radish is cold in nature and can help the intestines. People with spleen deficiency and diarrhea should eat it with caution or eat less. Patients with gastric ulcer, duodenal ulcer, chronic gastritis, simple goiter, threatened abortion, uterine prolapse, etc. should not eat it.

Therapeutic effects of white radish:

Radish is sweet, spicy, and cool in nature, and enters the lung, stomach, lung, and large intestine meridians;

It has the effects of clearing away heat and promoting body fluid, cooling blood and stopping bleeding, relieving qi and relieving fullness, digesting food and removing stagnation, stimulating appetite and strengthening the spleen, and relieving qi and removing phlegm;

It is mainly used for abdominal distension, loss of appetite, abdominal pain, cough, and excessive sputum.

White radish food incompatibility:

White radish should not be eaten with ginseng or American ginseng.

How to cook delicious white radish?

Braised Radish

Cut the white radish into cubes, boil it in water, pour out the water (this will remove the spicy taste of the radish), fry the boiled radish in oil, add soy sauce, salt, MSG, add a little water and cook until done, add a little sugar. This dish is delicious, crispy and tender, and has the effect of harmonizing the stomach, digesting food and reducing phlegm.

Pork Ribs and Radish Soup

Cut 500g of white radish into cubes and boil in water, then discard the water. 500g of spareribs (soft ribs). Put the two ingredients into a pot, add cooking wine and salt, and boil until soft. This soup is light and delicious, and can nourish the spleen and stomach, eliminate phlegm, and promote the absorption of protein and calcium.

Radish and Lamb Soup

Take 500 grams of lamb leg, wash it, soak it in rice wine and ginger slices for half an hour, stir-fry it in an oil pan, pour it into a casserole, add water to boil, and simmer it over low heat for half an hour; then cut the white radish into cubes, boil it in water, pour out the water, add it to the mutton soup, add salt, and continue to simmer over low heat until the radish and mutton are both soft and tender. Because mutton is hot in nature, it enters the spleen and kidney meridians, and has the effects of nourishing the spleen and kidney, strengthening the tendons and bones, and resisting wind and cold.

Cabbage and Radish Soup

Ingredients: 2 pieces of Chinese cabbage leaves, 80 grams each of white radish and carrot, half a block of tofu (about 200 grams), and appropriate amount of chopped coriander.

Accessories: 1 teaspoon of chili sauce, 1 bowl of clear soup, and appropriate amounts of salt and MSG.

Method: 1. Wash the Chinese cabbage, white radish, carrots and tofu, cut them into strips of similar size, blanch them in boiling water and set aside.

2. Put a pot on the fire, add a proper amount of oil and heat it to 50% hot, stir-fry the chili sauce and pour in the clear soup, put the white radish, carrots and tofu into the pot, bring to a boil over high heat, add the Chinese cabbage, bring to a boil again, season with salt and MSG, and finally sprinkle with chopped coriander and serve.

Pickled radish

Ingredients: 1200 grams of white radish, 120 grams of salt, 1 heavy stone.

Preparation method: (1) Wash the white radish, cut it into pieces with the skin on, and put it into a bamboo basket with a layer of radish and salt on top. Then press it with a heavy stone so that the salt water can be squeezed out and flow out of the container. (2) After pressing for two days, take out the radish and dry it in the sun until it is light brown in color.

Note: Radishes should not be exposed to the sun for too long, otherwise they will be too dry and taste like wood.

Radish kimchi

Basic ingredients: 5 white radishes 2/3 cup coarse salt 100g shallot 30g garlic 15g ginger 3 tablespoons shrimp paste 5 tablespoons chili powder

Ingredients: 1. Radish: Wash and keep only fresh and tender leaves. If the radish is large, cut it into 4 cloves and add salt evenly. 2. Scallions: Wash and cut into 4cm pieces. 3. Garlic and ginger: Wash and cut into thin slices. 4. Shrimp paste: Add a little water and boil.

Production tips: Cook flour into porridge and then put it into kimchi. This way it will cook quickly, but you have to eat it as soon as possible because it will turn sour quickly.

Eat: You can also remove the hard leaves of the white radish during the cooking process, cut it into two pieces, and cut the red pepper into large pieces. Then cook it into porridge with glutinous rice, and then add salt, red pepper, garlic, ginger and appropriate water to the porridge. Finally, put the stirred white radish in a sealed box, and then add the seasoning soup.