The spicy smell of radish mainly comes from sulfides, which can be removed by blanching, salting, adding sugar, or pairing with specific ingredients. The specific methods include rapid blanching, salt rubbing, sugar stain treatment, vinegar soaking neutralization, and cooking with oil and fat.
1. Quick blanching
Put the cut radish into boiling water and blanch for about 30 seconds. High temperature can decompose volatile sulfides. This method is suitable for processing white radish before stewing soup, and immediately supercooling it after blanching can maintain a crispy and tender taste. Note that blanching for too long can lead to nutrient loss, especially affecting vitamin C.
2. Rub with salt
Rub the radish slices evenly with salt for 10 minutes, and the osmotic pressure can release irritating substances. Suitable for cold mixed green radish, rinse with clean water after rubbing. Salt can also soften fibrous tissue, but hypertensive patients should control the amount of seasoning used afterwards.
3. Sugar Staining Treatment
Marinate white sugar or honey for 20 minutes, and the sugar substances can combine and transform with sulfides. When making refreshing pickled radish, squeezing out the exudate after sugar soaking is more effective. Patients with diabetes can use sugar substitutes. Note that sugar stains will slightly increase calorie intake.
4. Soaking in vinegar and rice vinegar or white vinegar for 15 minutes can inhibit sulfide activity in an acidic environment. Suitable for making Korean style radish kimchi, it is recommended to use brewed vinegar to avoid the pungent sensation of chemically synthesized vinegar. People with excessive stomach acid should reduce soaking time.
5. Oil cooking
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