Rising year after year

During the Chinese New Year holidays, we usually make rice dumplings, rice cakes, radish cakes, taro cakes and the like here, which means that they will rise year after year. This cake is usually made by almost every household here during the Chinese New Year. The shredded radish is served with cured meat, dried shrimp, fresh meat, and mushrooms are mixed with water-ground sticky rice paste ground with a stone mill. The cake is steamed in a pot and fragrant., fried or eaten hot.
Many friends kindly reminded me that I couldn't eat the two radishes together when I just distributed the golden pancakes. In fact, I checked this issue online and said that it was not good to eat the two raw ones together. Once they were cooked, it would be fine. The main reason is that white radish has an extremely high vitamin C content, but carrot contains a decomposing enzyme called ascorbic acid, which will greatly destroy the vitamin C in white radish. In fact,"ascorbic acid" is the chemical name of vitamin C. The so-called "enzyme" is the Japanese version of "enzyme". Because enzymes are very afraid of heat, they are already inactivated during the stir-frying process. How can they destroy the vitamin C in white radish? In fact, most vegetables contain oxidizing enzymes that destroy vitamin C, but during heating and cooking, these heat-fearing enzymes will be inactivated and will not cause serious loss of vitamin C. As for the issue of replenishing qi or purging qi, the two things together are neutrality. As long as it is not often, it is okay to eat it with it occasionally. Sometimes it is only for the sake of delicacy and beauty. Please rest assured.