How to cook with (radish) roots
Recently, radish has frequently appeared on food search lists as a popular winter ingredient. Whether it is home-cooked stir-fry or creative cooking, the various ways to prepare radish have sparked widespread discussion among netizens. The following are the most popular radish cooking methods and related data on the Internet in the past 10 days:
| Popular practices | Search volume (10,000) | Main platform | Pairing of core ingredients |
|---|---|---|---|
| Spicy and sour shredded radish | 28.5 | Douyin/Xiaohongshu | White radish + spicy millet + aged vinegar |
| Beef brisket stewed with radish | 35.2 | B station/down kitchen | Carrot + Beef Brisket + Star Anise |
| Japanese oden | 18.7 | Weibo/Zhihu | White radish + kelp + bonito flower |
| carrot cake | 15.3 | Kuaishou/Douguo | Shredded radish + rice noodles + sausage |
| Pickled radish kimchi | 42.1 | Douyin/WeChat | Red radish + apple + paprika |
1. Classic home recipe: spicy and sour shredded radish
This 3-minute quick appetizer has recently become popular on short video platforms. The key steps are: ① cut the radish into shreds, add salt and marinate for 10 minutes to squeeze out the water; ② minced garlic + millet and stir-fry until fragrant; ③ add 2 spoons of mature vinegar, 1 spoon of sugar, and half a spoon of light soy sauce. Actual tests by netizens show that the taste is crisper after refrigeration, and the storage time can be up to 3 days.
2. The first choice for winter supplements: Stewed Beef Brisket with Radish
The new recipe recommended by food bloggers includes three major improvements: ① Fry the beef brisket first and then stew it to make it more fragrant; ② Add 1 spoonful of Zhuhou sauce to enhance the freshness; ③ Add radish in the last 15 minutes. According to test data, the pressure cooker version takes 40 minutes and the slow cooker version takes 2 hours, but the latter soup is 27% richer.
| cooking tools | Time consuming | Taste score | Suitable for the crowd |
|---|---|---|---|
| pressure cooker | 40 minutes | 8.2/10 | office worker |
| Casserole | 120 minutes | 9.5/10 | retired people |
| rice cooker | 90 minutes | 7.8/10 | student party |
3. Creative ways to eat: new recipe for carrot cake
Recreating Cantonese-style tea snacks at home has become a new trend. The improved recipe includes: ① The ratio of shredded radish to rice flour is 1:1; ② Add dried shrimps and diced Chinese sausage; ③ Steam and fry until both sides are golden. Comparative tests by food bloggers show that adding 20% orange powder can make the taste more elastic. It is recommended to refrigerate for no more than 72 hours.
4. Healthy light food: Japanese oden
White radish is the soul ingredient of oden. The cooking points are as follows: ① Peel and cut into 3cm thick sections; ② Round off the edges to prevent them from cracking; ③ Boil with kombu for 30 minutes. Nutritionists point out that the dietary fiber retention rate of radish in this way reaches 92%, and the calories are only 26kcal/100g.
5. Fermented delicacies: Korean pickled radish
The recently popular rapid fermentation method includes: ① Cut red radish into cubes and marinate in sugar for 1 hour; ② Add pear juice and fish sauce; ③ Ferment at room temperature for 24 hours and then refrigerate. Laboratory tests show that the lactic acid bacteria content produced by this method is 1.8 times that of the traditional method, but the nitrite peak appears on the third day, and it is recommended to consume it on the fourth day.
| Number of days to save | Acidity (pH value) | Lactic acid bacteria content | Nitrite content |
|---|---|---|---|
| 1 day | 5.2 | 0.3×10⁶ | 2.1mg/kg |
| 3 days | 4.5 | 2.7×10⁶ | 5.8mg/kg |
| 7 days | 3.9 | 1.2×10⁷ | 3.2mg/kg |
Cooking Tips:
1. When selecting radishes, choose heavy ones based on weight and smooth and crack-free skin.
2. To remove the bitterness, you can soak it in salt water or blanch it.
3. Adding a little rice when stewing can make the radish soften faster.
4. Purple radish will turn red when exposed to vinegar, making it suitable for cold dishes
5. The calcium content of radish leaves is three times that of the roots and can be made into pickled vegetables.
Judging from the data, radish dishes have been discussed online more than 2 million times in the past 10 days. Among them, the popularity of pickled radish has grown the fastest, increasing by 65% compared with the same period last month. The demand for winter supplements and the spread of short video food tutorials are the main driving factors.
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