Left to right --- green meat, beauty heart, watermelon.(青蘿蔔﹐心裡美﹐滿堂紅)
Green radish grows on top of soil level, it pushes upward,the root is exposed to sunlight -- that's why it is green color.
Remember these radishes? You've seen them individually every now and then, here's a group picture, can you tell which is which?
Taste wise --- all of them are juicy, sweet, and crunchy when eaten raw as in pickles, salads, or cold dishes. The green meat radish is also good for cooking such as in soups, stews, stir fry, etc. It is sweeter and more delicate than the commonly known white radish (白蘿蔔), both white and green radishes can be used interchangeably, there is a well know Cantonese soup 老火青紅蘿蔔湯 uses green meat radish, carrots, pork or beef (with or without bones), plus some other seasoning ingredients, the soup is supposed to balance whatever you're lacking in your body, blah, blah, blah...............whatever! We enjoy the soup, and I make it whenever I have green radish on hand (actually this is the REAL reason I grow the vegetable).
I've always used the red meat radishes for pickles, salads, appetizers, or cold dishes, but I have not used any of them for cooking simply because the color red bleeds into cooking liquid and into other ingredients as in beetroot, otherwise they taste like any other radish.
Taste wise --- all of them are juicy, sweet, and crunchy when eaten raw as in pickles, salads, or cold dishes. The green meat radish is also good for cooking such as in soups, stews, stir fry, etc. It is sweeter and more delicate than the commonly known white radish (白蘿蔔), both white and green radishes can be used interchangeably, there is a well know Cantonese soup 老火青紅蘿蔔湯 uses green meat radish, carrots, pork or beef (with or without bones), plus some other seasoning ingredients, the soup is supposed to balance whatever you're lacking in your body, blah, blah, blah...............whatever! We enjoy the soup, and I make it whenever I have green radish on hand (actually this is the REAL reason I grow the vegetable).
I've always used the red meat radishes for pickles, salads, appetizers, or cold dishes, but I have not used any of them for cooking simply because the color red bleeds into cooking liquid and into other ingredients as in beetroot, otherwise they taste like any other radish.
No comments:
Post a Comment