How to pick white radish, how to choose radish

Tip 1: Look at the skin.

The skin of the white radish is round and smooth, and generally speaking, the inner flesh will be more tender, and the taste will be better. On the contrary, if there are scars on the surface of the white radish and translucent wounds caused by bumps, try not to choose to buy it.

Tip 2: Pick the size.

Many people like large radish, but especially large radishes are likely to grow for too long, the flesh is likely to get old, and the taste may not be so good, and especially large radishes are more likely to be hollow. Therefore, when choosing, try to choose a medium-sized, plump white radish, which will not only have firm flesh, but also taste sweeter and crisper.

Tip 3: Look at the turnips.

The beauty of the radish is actually the leaves at the top of the radish, when choosing, you only need to choose those leaves that are green, if the leaves are yellow or the leaves are rotten, then such radishes must not be bought. It is also necessary to pay attention to whether the leaves have withdrawn young leaves, and if so, it means that the radish is likely to be hollowed out because it needs to be supplied with nutrients for the sprouts. In addition, radishes with new sprouts generally have a low moisture content, and it is likely that the water content of radishes is low, and it is not delicious to eat.

Tip 4: Weigh the turnips.

If the radish is obviously heavy when you pick it up, it means that the radish is well hydrated, on the contrary, if it doesn't feel heavy when you pick it up, it means that the radish is likely to be hollow, and it may even be a spoiled radish. Generally speaking, if you have a radish of similar size, it is not wrong to choose the one that is heavier.

<> "The first point, look at the tail.

We all know that radishes grow in the ground, so after our radish grows to a certain extent, it will have some small tails on its tail, and this kind of one with a small tail is better. When we see a small tail, we should also pay attention to its shape, some of which are relatively straight and thicker. There are also some that are more curved and thinner, so we must choose the fine ones when we choose, and the taste will be better if they are fine.

If the small tail is thicker, it may be old, and it does not taste so good, and there is not so much moisture. When you choose, you must look at the small tail of the radish and choose the thin one.

The second point is to look at the roots.

When we pick a radish, we also look at its roots. Generally, fresh radish roots are relatively green, and some will have leaves. If you see that the leaves on the top of its roots have wilted, or there are no leaves, we try not to pick them.

If we want to choose, try to choose the ones with more green roots or some fresh leaves, which are the fresher radish.

The third point is to look at the epidermis.

When we buy turnips, we should also observe whether there are cracks on its surface, or rotten places, and if there is, we should not choose. If you have cracks, you won't be able to buy them for a long time, and they don't taste good. When you buy a radish, you must look at whether its surface is relatively smooth, and if you want to buy it, you must buy a smoother one without cracks.

Fourth, take a look.

When we buy turnips, we can also pick up two radishes of the same size and weigh them. Because we can directly feel whether the moisture inside the radish is the same as when we use our hands, if there is a heavier one, we can choose the heavier one. In the case of two radishes of the same size, if one of the two radishes is heavier, the other is heavier and has more water, so it is recommended that you choose a heavier one.

No. 1: Look at the skin of the radishThe skin of the radish is the easiest to see the age and tenderness of a radish, if the appearance is delicate and wrinkle-free, and there is no damage, impact, then this white radish can be purchased at least at first sight.

No. 2: Look at the roots of the radishWhen buying radish, the root of the radish can be observed carefully, if it is alone, it means that it is still relatively fresh, if there is a fork, that is to say, the kind of forked root, then this white radish should be paid attention to, it may be chaff inside.

Step 3: See if the capillary pore is arranged as a lineIf there is a ** here, the distribution is uneven, then after the skin of this radish is removed, you will find that it is particularly hard, and if it is eaten cold, it may also have a bitter taste.

No. 4: Weigh the weight, Judge whether a radish is worth buying, but also pay attention to its weight, like the heavier one, it is obviously possible to buy, if it hits a large size, and it is very light, it may have been hollow.

Edible white radish

There are many ways to eat white radish, among which pickled, cold salad and stewed soup are the most common. The pickled and cold white radish is crisp and refreshing, which maximizes the original taste of the radish, in contrast, the warm stewed radish also has a taste, especially the stewed pork ribs with white radish, the radish can absorb part of the oil and gas in the ribs, and the deliciousness of the radish itself is also integrated into the soup, meat and vegetables are blended, delicious and nutritious.

People who make white radishes often may find that more and more of them will buy radishes with chaff hearts, which not only taste bad, but also almost lose nutrients.

The above content reference: Encyclopedia - white radish.

Here's how to choose white radish:

1. Look at the appearance. White radish has a round root shape and smooth skin; The size of the individual is uniform, not too large, medium is better than small; No cracking, bifurcation, moss-pulling; The roots should be in straight strips, not curved; With tassels, no yellow rotten leaves.

2. Weigh the weight. White radishes have a high water content and are usually heavier and heavy by hand, while lighter ones may be hollow and should not be bought.

3. Look at the epidermis. When choosing, look at the epidermis for translucent patches, if there are, it is not fresh, and sometimes it may even be frozen; If the skin is dark, it may be a black-hearted radish. If there is a small cavity on the top of the radish, it is also a sign of a black-hearted radish.

4. Bullet the radish. The radish with the bran heart loses its crispness and becomes coarse and old, and the taste is poor, and the skin is generally dark or grayish-yellow, concave and convex, and the fingers will make a banging sound.

5. Look at the leaves. The leaves of the white radish are not fresh. Let's see what color the leaves are, if it is dark green, it means that the ripeness of the radish is very high and very fresh, if it is tender yellow, it means that the radish is not fresh, because after the radish is put for a long time, it will sprout at the top, and after the sprouts will absorb the moisture inside the radish, so that it will become very bad taste, so when buying white radish, when you encounter a thick white radish with tender yellow leaves, don't buy it.

White radish is a common vegetable, which can be eaten raw or cooked, and its taste is slightly spicy. Modern research believes that white radish contains mustard oil, amylase and crude fiber, which has the effects of promoting digestion, enhancing appetite, speeding up gastrointestinal peristalsis, and relieving cough and phlegm. Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance.

The purchase of radish can be judged from the following points

1. Look at the appearance: you should choose the one with uniform individual size and round root shape.

2 Look at the radish tassels: You should choose white radishes with fresh tassels, no yellow rotten leaves, and no moss. During the storage process of radish, sometimes the top of the root head germinates and grows, which is the moss of radish.

After the radish is extracted, due to the transfer of nutrients in the fleshy roots to the moss, the nutrient content of the radish decreases, and it is easy to bran the heart, the meat quality becomes coarse and old, and the taste becomes worse.

3 Look at the skin: white radish should choose a person with smooth skin and normal skin color. Generally speaking, the skin is light.

The meat is often fine; If the skin is "oily", that is, there are translucent patches on it, it not only indicates that it is not fresh, but may even be frozen white radish (severely frozen radish, after thawing, the skin and flesh are separated and easily identified), and basically lose its edible value.

4 Look for cracking and bifurcation: White radish cracking and bifurcation are caused by poor growth and development, this kind of radish not only has a bad appearance, but also has poor food quality, and the cracked radish is not resistant to storage.

5 Look at the size: white radish can not be greedy, medium to small as the best policy. The flesh of this kind of white radish is relatively tight, relatively full, and it is burned into powder, soft and glutinous, and has a good taste.

6 Weigh the weight: The white radish should be weighty, the weight is heavier, and the weight is heavy in the hand. If you master this well, you can avoid buying hollow radishes such as bran radishes and fleshy chrysanthemum heart-shaped radishes.

7 Precautions (1) Causes of bran radish radish chaff: due to some reasons such as high temperature, dry weather, low air humidity during the growth of radish, etc., resulting in radish moisture imbalance, lack of water in the heart cells of flesh, it will cause bran. In addition, early mossing, late harvesting, germination in burial or too dry soil, exposure to the sun or freezing will also cause radish chaff.

Characteristics of bran heart radish: generally dark or gray-yellow, concave and convex, light in the hand, fingers flick to make a banging sound, the meat is coarse and old with spicy and bitter taste. (2) The reason for the black heart of the radish and the black heart:

It is mainly caused by the invasion of fleshy roots by black rot bacteria in soil fertilizer. Characteristics of black-hearted radish: dark skin color, uneven skin, weight loss, severe cases have small cavities at the top of the roots, and the meat becomes soft and unsuitable for consumption.

Although buying food is a simple thing, but there is a certain way, through the introduction of what kind of white radish is good, I believe that many people will be able to better choose and choose this kind of food when buying, and we must pay more attention to ensure the quality of the diet in order to have a healthy body.

1. Observe the skin of the white radish. Some white radishes will leave traces of potholes on the surface after experiencing the infestation of pests and diseases, and the nutritional value of such white radish is not high, so it cannot be selected.

2. Touch with your hands. Stroke the skin of the white radish with your hands, the skin of the high-quality white radish is very smooth, and we can also hold the white radish in our hands and weigh it.

3. You should choose a white radish with a full pressure feel. Although some white radishes look very large, they are hollow inside, so when buying white radish, when the size is the same, we should choose heavier white radish.

4. Choose according to the size. When choosing white radish, we should choose the size of the white radish according to the number of people in our family, and we must not blindly choose large white radish, because the white radish will affect the taste after cutting and then storing it.

5. Choose according to the color. The color of the skin of high-quality white radish is white, but the purity of white is not particularly high, to be precise, it should be off-white, if you feel that the skin of white radish is particularly white, then it may have been bleached.

The first point: due to the influence of climate, moisture, soil and other reasons, the growth shape of white radish is also different, there are pointed, oval, and irregular shapes. If you want to choose white radishes that are not chaff, not spicy, and have a sweet taste, you should choose those white radishes that are more evenly lined, round and fat.

The second point: look at the radish tassel In the supermarket, we will see that there are some radishes that still retain the radish tassel, the main function of the radish tassel is conducive to Tansen radish to preserve its own moisture, which can make the radish store for a longer time, so we have to buy radish with radish tassel. If the tassels on the radish are cut off, the water content of the large radish with a lot of water will quickly decrease, and after buying it and cooking it, you will find that it no longer has the original taste of the radish.

In addition, it depends on whether there are young shoots on the radish tassels, the young shoots will absorb the nutrients of the radish itself, and the radish will appear bran heart, so the nutritional value of the radish is relatively low, and the taste is not good, so it is not recommended to buy. The third point: look at the appearance When choosing turnips, we should pay attention to the appearance of the radishes, and pick out those radishes with intact skin and no broken skin.

If the skin of the radish is broken or scratched, the moisture inside the radish is easy to lose, and even rot at the wound, so it is not recommended to buy such a radish. The fourth point: look at the radish roots, the more roots of the radish mean that there is more fiber in it, and the radish with more fiber does not taste fresh and crisp, and there is no original sweet taste of the radish, and the taste is relatively poor, so it is not recommended to buy.

We try to choose radishes that have only one root and are not damaged, such radishes have enough moisture and taste good.