Many people think wrong about how to pick white radish. (Photo by reporter Wei Lingru)
[Reporter Wei Lingru/Taipei Report]White radish, which is abundant in winter, is delicious when cooked in soups, stews or pickled for cold salad. Although winter radishes are inherently delicious, facing baskets of radishes, how do you select the quality? For the better one, you have to keep your eyes open and take a good look.
Vegetable seller Liao Jiongcheng taught everyone how to choose a good vegetable head on Facebook. First, play it with your fingers. The more solid it feels, the better. If it feels like beating a drum, it means it is hollow or fibrotic inside. There should be no holes or branches on the surface.
Many small families will deliberately choose small strips for fear of not being able to finish them. But basically, the bigger the strips, the more delicious they are. They are heavier than they look when you hold them. The heavier the strips, the fuller the juice, and the thicker the waistline, the better. Some white radishes have natural cracks on their bodies, which means they are so full of water that they can burst open, and that’s it.
In addition, I would like to remind everyone that if you want to cook the white radish thoroughly and deliciously, you must not peel off just the surface layer. The skin of the white radish is actually very thick, so you must use a knife to peel off the white outer ring. But if you are making radish cake, you don’t need to peel the skin so deeply, so that the steamed radish cake will have a more radish flavor.
If you don’t cook the radish immediately after you buy it, remember to remove the stems and leaves on top to avoid absorbing moisture and nutrients from the radish itself. There is no need to throw away the cut stems and leaves, just pickle them with salt and you can make delicious mustard seeds.
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