Steamed radish clip: timely and healthy. The secret of radish steaming is blanching and adding vinegar. The pungent and astringent taste of radish is due to the substances named mercaptan and myrosin, which can be converted into volatile mustard oil after blanching, which not only removes the pungent and astringent taste of radish, but also converts some starch in radish into glucose, resulting in a slightly sweet flavor. If the radish is steamed, it can be chopped first and then steamed with vinegar at a ratio of 300: 1. Radish belongs to Cruciferae, Raphanus or Panicum, and its height can reach 100 cm.