Description
A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Imported Vegetable And Fruit Series / France
🔖 Certification： Organic European
🌱 About the Producer / Supplier：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
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🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Raphanus raphanistrum subsp. sativus
Chinese Name：紫蘿蔔
Other Names：Red Radish | Blue Meat Radish
Product Description：Daikon radish (also sometimes translated as “Chinese turnip”) is a thick elongated white radish, usually 8-12 inches long and about 3-4 inches thick. Eaten raw, it has a spicy flavor that becomes quite mild when cooked in soups, braises, or stir-fries.
The stem of white radish is shortened, and its edible part is the storage root buried in the ground. White radish is native to China, and it has a long history as an ingredient, which has been recorded as early as the "Book of Songs". Commonly used cooking methods include stir-frying, boiling, and salad. It can also be eaten raw as fruit, or pickled into kimchi. White radish is rich in nutrients, rich in saccharification enzymes, lignin, amylase, dietary fiber, vitamin C, etc., and has good edible and medical value. Eating radish often can reduce blood lipids, stabilize blood pressure, prevent coronary heart disease, arteriosclerosis, and have anti-cancer effects.
White radish is native to Europe, East Asia and mainland China. It has been cultivated as early as in ancient Egypt, ancient Greece and ancient Rome. It is now cultivated all over China.
Variety：Daikon radish comes in a variety of flesh textures, shapes and sizes. If distinguished by color, it can be divided into white, green on the top and white on the bottom, green on the outside and red on the inside, red on the outside and white on the inside, green skin and purple flesh, etc. If distinguished by quality, the following can be used as a reference:
Level 1: The skin is tender and smooth, without cracks, serious diseases, insect pests or other damage. The shape is normal, the color is good, and the roots and shoulders may be slightly green. Special grade: The skin is tender and smooth, without cracks.
No pests, diseases or other damage. After washing, there are no dirt spots or roots. It is white in color and has a sense of weight. A single tree weighs more than 1 kilogram. It has a light and crisp sound when played by hand. Second grade: same variety, inferior to first grade,
But it still maintains its basic characteristics and still has commercial value.
Supply Season：The harvest period is from September to December.
Storage Method：Radishes can be stored for a long time and do not need to be cleaned. They are packed in fresh-keeping bags and placed in the refrigerator for about a week.
#Should Be / Avoided：
Appropriate: General people can eat. It is suitable for those with poor stools, bloating and heartburn, patients with bronchitis, and those with cough and phlegm and asthma.
Taboo: gastric and duodenal ulcer, chronic gastritis, simple goiter, threatened abortion, uterine prolapse should not eat more. In addition, white radish is a cold vegetable, and those with yin and cold constitution, those with spleen and stomach deficiency should not eat more.
*Edible Compatibility：
Affordable: White radish should be eaten with tofu, because white radish can enhance the digestive function of the human body and can help the human body absorb the nutrients of tofu. Pork and white radish are eaten together, which can strengthen the spleen, soothe the skin, benefit the stomach, digest food, resolve phlegm, diuresis, and hangover. Compensation: When taking ginseng and American ginseng, it should not be eaten with white radish, so as not to reduce the tonic effect. It is also not advisable to eat both white radish and carrots at the same time, because the enzymes in carrots will destroy the vitamin C in white radishes and reduce their nutritional value. White radish should not be eaten with grapes, pineapples or persimmons, because it will easily induce thyroid swelling. White radish and fungus should not be eaten together, because eating both together may cause skin sensitivity.
Cooking Skills：The top 3-5 centimeters of radish contains the most vitamins, is sweet in taste, and has a hard texture. It should be cut into shreds or strips for quick cooking. The middle part contains more sugar and has a crisper texture, so it can be used as a cold dish. The middle to the end of the radish has a slightly spicy taste and is suitable for peeling and eating raw or processing into dried radish.
cooking suggestions
They make excellent thin slices of carpaccio (adding freshness to salads), grated, and pickled (pickled in vinegar).
Chef Tips
Don't throw away the carrot tops. The fresh leaves are rich in vitamins and iron and make delicious soups, sauces and condiments.
Notes：Radish is a traditional Chinese medicine. Traditional Chinese medicine believes that it is cool in nature and sweet in taste. It can help digestion, promote gastrointestinal motility, and increase appetite. In addition, the juice of white radish can also help prevent the formation of gallstones.
Radishes contain less calories and more fiber, which makes them easy to feel full after eating. It is an ideal food for people who lose weight and helps to lose weight.
The vitamin C contained in the skin of white radish is more abundant than that of radish meat, so radish should be eaten with the skin and should not be wasted. Radish leaves also contain a lot of carotene and should not be discarded. Radish skin is rich in sulforaphane, one of the most healthy compounds in cruciferous vegetables. It can promote the body's immune mechanism, induce the activity of liver detoxification enzymes, and protect the skin from ultraviolet rays. Luo Mingyu pointed out that radish skin is cool and sweet in taste, clears heat and promotes water, and drinking juice after boiling water can relieve hot flashes during menopause.
Dish：
Carrot cake, radish beef brisket, green carrot soup, radish braised pork rinds, pickled pickled radish.
Colorful toast
This product is imported from foreign countries. The supply depends on the delivery situation. It may be insufficient or out of stock!
🥗 Product Category (English)： Red Radish
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