How to remove the bitter taste of stir fried radish

The bitterness of stir fried radish can be removed by blanching, adding sugar, or pairing with other ingredients. The bitterness of radish mainly comes from glucosinolates, and proper treatment can effectively improve its taste.

Blanching is a common method to remove the bitterness of radish. Cut radish slices or pieces are boiled in boiling water for 1-2 minutes, and sulfides will dissolve in the hot water. Immediately supercooling after blanching can maintain a crispy and tender taste while reducing nutrient loss. White radish and green radish are suitable for this method, while carrots are not recommended to be blanched due to their high sugar content.

Adding sugar can neutralize the bitterness of radish. When stir frying, first add a little sugar and stir fry until the sugar is slightly charred, then add radish and stir fry. The combination of sugar and sulfides produces the Maillard reaction, which can mask bitterness and enhance freshness. In the process of braised or sauce braised dishes, the synergistic effect of soy sauce's freshness and sugar is more pronounced. The amount of sugar should not be too much to avoid masking the original flavor of radish.

Paired with meat or seafood, bitterness can be transformed into umami flavor. The oil in pork belly can dissolve the bitter substances in radish, and the taste nucleotides in dried scallops or shrimp can complement the flavor of radish. It is recommended to first stir fry the meat dishes to create a fragrant aroma, and then stir fry them together with radish to reduce the sensitivity of taste to bitterness by utilizing the encapsulation effect of fat and protein.

When dealing with bitter radish, pay attention to choosing fresh and plump varieties. Radishes with blackened or hollow skin have a stronger bitter taste. Winter radishes have higher sugar content and lighter bitterness, while summer radishes are recommended to be peeled and used. It is recommended to wrap carrots in newspaper and refrigerate them for daily storage to avoid sprouting and increasing bitterness. When cooking, it can be paired with fresh ingredients such as shiitake mushrooms and corn, which can balance the taste and enhance nutritional value. For those with spleen and stomach deficiency and coldness, it is recommended to add ginger slices and stir fry together to neutralize the coldness of radish.