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🐝 Supplier / Origin : Various Homegrown Farms / HK
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🌱 Supplier introduction :
🛍 Product Information :
#basic introduction
The stem of the white radish is shortened, and its edible part is the storage root buried in the ground. White radish is originally produced in China, and it has a long history as an ingredient, which has been recorded as early as in the "Book of Songs". Commonly used cooking methods include frying, boiling, and cold dressing. It can also be eaten raw as fruit, or pickled into kimchi. White radish is rich in nutrition, rich in glucoamylase, lignin, amylase, dietary fiber, vitamin C, etc., and has good edible and medical value. Eating radish often can lower blood lipids, stabilize blood pressure, prevent coronary heart disease, arteriosclerosis, and have anti-cancer effects.
Variety
Radishes come in a variety of textures, shapes and sizes. If it is 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. If it is distinguished by quality, the following can be used as a reference: Level 1: The skin is delicate and smooth, without cracks, no serious pests and diseases, and other injuries. The shape is normal, the color is good, and the root shoulder is slightly green. Special grade: The epidermis is delicate and smooth, without cracks, pests and other damages. After washing, there are no soil spots and no roots. The color is white and has a sense of weight. A single tree weighs more than 1 kg, and it has a light and crisp sound when flicked by hand. Second-level: the same variety, inferior to the first-level, but still maintains the basic characteristics, and still has commodity value.
supply season
The peak production period is from September to December.
Purchase method
The skin of fresh radishes is tender and smooth, the color is fresh, the water is full and firm, and the ones with fewer fibrous roots are the best products. If the skin is loose or dark spots appear, it means it is not fresh. When purchasing, you should also pay attention to whether there are cracks and insect damage on the surface of the radish.
storage method
Radishes can be stored for a long time without cleaning, put them in fresh-keeping bags, and put them in the refrigerator for about a week.
#* taboo crowd
Appropriate: Everyone can eat it. It is suitable for people with poor stool, stomach distension and heartburn, patients with bronchitis, and those with cough and phlegm and asthma. Avoid: Stomach and duodenal ulcer, chronic gastritis, simple goiter, threatened abortion, uterine prolapse should not eat more. In addition, white radish is a cold and cool vegetable. People with yin and cold constitutions, and those with spleen and stomach deficiency should not eat more.
#* Edible Compatibility
Suitable: White radish should be eaten with tofu, because white radish can enhance the digestive function of the human body and help the human body absorb the nutrition of tofu. Pork and white radish are eaten together, which can invigorate the spleen, moisturize the skin, benefit the stomach, digest food, reduce phlegm, diuresis, and hangover. Compatibility: 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 carrot at the same time, because the enzymes in carrot will destroy the vitamin C in white radish, reducing its nutritional value. White radish should not be eaten with grapes, pineapples or persimmons, because this will easily induce thyroid swelling. It is also not advisable to eat white radish with fungus. Eating the two together may cause skin allergies.
cooking skills
The top 3-5 cm of the radish contains the most vitamins. It tastes sweet and has a hard texture. It should be shredded or cut into strips for quick cooking. The middle section contains more sugar and has a crisper texture, which can be used for cold dishes. The middle to the end is a bit spicy, suitable for peeling and eating raw or processed into dried radish.
🥘 Recipe introduction:
Many people like to use red-skinned radishes to make sour radishes or dried radishes. Sauerkraut and dried radish fried meat made with red radish are really delicious dishes, such as: sour radish pork liver, sour radish chicken offal, sour radish pork loin, dried radish pork belly, these classic farm dishes, whether it is for rice or Drinks are top-notch.
🔅Notes:
#Remarks
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.
