Do you use blanching water to make filling with big red radish

Red radish filling generally does not require blanching. Simply shred or chop it and add salt to remove excess water. If you are concerned about the excessive spiciness of radish or want to shorten the cooking time, you can quickly blanch it for 10-20 seconds and squeeze out the water.

Big red radish has a crispy and tender texture with high moisture content. Simply chop it and mix it with salt, then let it stand for 10 minutes to effectively remove excess moisture and avoid the filling being too wet, which can affect the texture of the dough. Raw radish retains more active ingredients such as vitamin C and glucosinolates, which help with antioxidant properties and promote digestion. If the fillings such as Steamed dumplings need to be heated for a long time, the spicy taste of raw radish shreds will naturally weaken after being steamed at high temperature, while maintaining a slightly crispy taste.

Some varieties of large red radish may have a distinct earthy odor or thicker fibers. Rapid blanching can soften the fibers and remove odors, making it suitable for people with high taste requirements such as the elderly and children. When blanching, it is necessary to control the time. After the water boils, stir for about 10 seconds in the pot and immediately remove and cool it to avoid nutrient loss. After blanching, the radish needs to be thoroughly drained of water, otherwise it may cause the filling to loosen or the skin to break. If making fried pastries, adding raw radish directly into the filling can better maintain the fresh and sweet flavor.

It is recommended to flexibly choose the processing method based on personal taste and cooking style. Retaining radish skin can increase dietary fiber intake, but the surface soil needs to be thoroughly cleaned. When paired with meat filling, the moisture content of radish can balance the dry texture of the meat. Regardless of whether it is blanched or not, it is necessary to control the moisture before mixing the filling, and add sesame oil or egg mixture appropriately to enhance the cohesiveness of the filling. People with gastrointestinal sensitivity should try a small amount of raw radish filling to avoid stimulating the gastrointestinal tract.