White radish dumplings, how long should the white radish be blanched

If you blanch the white radish, cut the radish into shreds, cook it in a pot of boiling water, take it out, wrap it in gauze and take out the water.

Preparation of pork dumplings with white radish.

First, the materials. Ingredients: 1 white radish, 300 grams of pork, 200 grams of dumpling skin.

Excipients: 50 grams of shiitake mushrooms, 3 tablespoons of salt, 3 grams of monosodium glutamate, appropriate amount of water.

Second, the practice. 1. The processing of radish is relatively simple, and the first step is, of course, to wash the vegetables and then peel and scrape them into shreds.

2. After turning the radish into shredded radish, the long one is definitely not enough, and then cut it into small sections with a knife, and finally add salt and monosodium glutamate to knead well, squeeze out the excess water, and avoid the filling being the water from the radish.

3. Peanuts are dispensable, soak them in cold water for a period of time, take them out and chop them with a kitchen knife, the peanuts will be soft when they are soaked, and they are easy to chop, and then try to pick off the peanut skin, and then fry them first after drying off the excess water.

4. Remove the stems of the mushrooms, cut them into shreds and dice them, and chop them into minced pieces.

5. Cut the pork belly with the skin off into strips and dice, then chop it into minced meat, and finally add the pork skin that has just been cut into thin strips, and then add an appropriate amount of salt and monosodium glutamate and chop it together.

6. The next thing is to adjust the dumpling filling, the two main fillings are white radish and pork, which are seasoned during the processing process, so just stir all the processed ingredients evenly.

7. Prepare a bowl of water next to it to increase the viscosity of the dumpling wrappers.

8. Coat the dumpling wrappers with a circle of water.

9. Put an appropriate amount of filling.

10. Pinch the two pairs in the middle first.

11. Then close the lower right corner first.

12. Close the upper right corner again.

13. The left side is the same, it's wrapped.

14. Wrap all the dumplings one by one, and you can prepare them for steaming.

15. Put it on steaming before the water is boiled, and the induction cooker will be cooked at 100 degrees Celsius in about 8 minutes.

16. When the time is up, turn off the fire and uncover.

White radish is generally not blanched as a filling.

The moisture content of white radish itself.

Higher. And the juice is sweet, which can increase the freshness and aroma when making fillings.

After blanching, this natural sauce is gone.

In general, peel and rub the radish to the silk, not too fine, sprinkle salt and mix well, just out of the water, dry it with your hands or gauze.

Stir in the flavorful minced meat.

The radish already has a certain amount of salt, pay attention to the amount of salt.

White radish does not need to be blanched.

White radish is a kind of vegetable that is easy to cook, you don't need to blanch when you fry it, and generally speaking, it is recommended not to blanch, because some of the vitamins in the radish are not resistant to high temperature, and it is not conducive to the absorption of nutrients after blanching, but there are many people who can't stand the spicy taste of white radish, which is to prepare a little boiling water and scald the cut radish with boiling water to eat.

Cooking precautions for white radish:

Cooking radishes should be carried out in sections, and different parts of radishes contain different nutrients, so different ways of eating should be adopted to maximize the nutrients contained in radishes. From the top of the radish to 3 5 cm is the first segment, this segment of vitamin C

The content is the most, but the texture is a little hard, it is suitable for shredding and strips, cooking quickly, and it can also be shredded to cook soup, which is used to make stuffing with mutton, and the taste is excellent.

The middle section of the radish contains more sugar, the texture is crisp and tender, it can be diced to make a salad, it can be shredded and mixed with sweet and sour cold vegetables, and it is also very delicious to stir-fry, and the radish has more amylase from the middle section to the tail section.

and mustard oil, some spicy.

Whether white radish needs to be blanched depends on the use, it is generally not blanched for making ingredients that need to be cooked, and it is recommended to blanch some raw or cold foods before making them. Ingredients that need to be cooked are generally dumpling filling, etc., and raw or cold salad such as sauerkraut and cold vegetables.

White radish is also known as radish and contains a lot of water and other nutrients, too high water temperature can easily cause the loss of water and nutrients of white radish, so it is not so suitable for filling.

In Chinese cooking, the main purpose of blanching food is to remove some of the ingredients themselves, such as bitterness, lightness and other tastes, and to disinfect the food.

Many people like to eat dumplings, because dumplings are not only very convenient and quick to make, but also taste very delicious. Among the many dumpling fillings, my favorite dumpling filling is the white radish shredded meat filling. However, everyone's method of dismantling or pairing the dumplings with shredded white radish and meat is different.

Some people like to blanch the shredded white radish, and some people first salt the water of the shredded white radish.

If you blanch the shredded white radish to make the dumpling filling, we first need to peel off the skin of the shredded white radish, and then rub the white radish into a shredded shape with a rubber, and put it on a bowl for later use. Then, we pour an appropriate amount of water into the pot, pour an appropriate amount of shredded white radish into the pot, cook for about three minutes, and then take out the shredded white radish when it is boiled. At this time, it should be noted that we do not need to cook the shredded radish completely, if it is cooked thoroughly, the shredded radish will have no taste and will be soft to step on.

Therefore, we generally cook the state of breaking the raw state on the brigade finger.

It is also very simple to marinate shredded radish with salt to extract the moisture. First of all, we have to rub the white radish into shredded white radish with a grater, and then sprinkle it evenly on the shredded white radish with salt, so that the shredded white radish is coated with salt every day. Then wait about two or three hours, and then the water in the shredded white radish can be pickled, and then we will pour out the pickled water

If you are afraid that the shredded white radish will be too salty after pickling, we can wash the shredded radish with water after pickling, so that the taste will be better.

After preparing the shredded radish using the two methods mentioned above, we can pour the stirred meat filling into the shredded radish, and then pour an appropriate amount of light soy sauce and thirteen spices into it.

Salt and pepper.

After stirring well, the delicious dumpling filling is complete. Then we just need to wrap the dumplings according to the usual way of making dumplings by ourselves, and then cook them in the pot. Group digging.

Radish filling] When using radish filling, you can neither use salt to kill water, nor can you blanch it in the pot. The shredded radish after killing the water with salt does not taste very good and is not tender enough. After blanching, although the taste is okay, most of the nutrients are lost, and the gains outweigh the losses.

In fact, if you want to retain the taste and nutrition of the radish, and you want to remove the water, you only need to do one more step, which is stir-frying.

Ingredients: pork belly, white radish, green onion and ginger, salt, five-spice bridge simple mu powder, Sichuan pepper powder, light soy sauce, dark soy sauce, edible oil.

1. First of all, we can clean the pork belly, and then put it in the meat grinder to grind it into a meat puree. Chop both green onions and ginger into minced pieces, then take out the minced meat and start to mix the filling.

2. Put the green onion and ginger into the meat filling, then add salt, five-spice powder, Sichuan pepper powder, light soy sauce and dark soy sauce, stir well, and set aside for later use.

3. Next, we are going to process the white radish, and after washing it, start to wipe the shreds, do not use salt to marinate after wiping, and do not blanch the pot, and then share a good method with you. Put a small amount of cooking oil in the pot, heat it, put the radish in it and start stir-frying, slowly fry over low heat until the radish has no water.

4. After frying until there is no moisture, we take it out and wait for it to cool. After cooling, mix it with the meat filling, add a little cooking oil, and stir well, our radish minsen filling is ready.

White radish is used to make dumpling filling, and the water should be salted to remove the spicy taste of the radish.

I usually choose to use salt, because the white radish will have a special flavor after blanching, and the dumplings will not be fragrant.

Use white radish to make dumpling filling, do not blanch, wash and shred the radish and put a little salt, leach the water can be mixed into other dumpling filling.

Generally speaking, it is good to mix water directly with water, and there is no need to use salt water, because dumplings are easy to become strong if they are made of salt water.

Personally, I like to salt the water first, and then pick the water again to green and cherry, the water squeezes out the water, so that the radish will be aware of the cooking of the bush when the dish, you are not easy to get out of the water, will not make the dumpling soup, make it all water.

Salted water. The resulting filling has less moisture content and less nutrient loss, the fiber of the radish does not soften, and the salted taste is better.

The water should be salted to ensure the taste of the shredded white radish, the taste is very good, and there will be no excess water.

If Sou Sun Guo wants to make dumpling filling, of course, you can insert it into silk, put it in salt and pickle it, and then chop it directly, you can make it into white radish shredded dumpling filling, and the world hunger chain is very nutritious and healthy, and it tastes very good.

Be sure to salt the water, so that the flavor of the radish can be combined, and the white radish will not have a particularly dull taste.

White radish is generally not blanched as a filling.

The moisture content of white radish itself is high. And the juice is sweet, which can increase the freshness and aroma when making fillings.

Radish contains a lot of water, in the process of blanching, because the water temperature is too high, the nutrients in the radish will also be lost, and the water will also be lost, although there is no spicy and pungent taste, but the nutritional value is greatly reduced, and the dumpling filling made is not particularly delicious. At the same time, it will not provide more nutrients for our health, so there is no need to blanch when using radish to make dumpling filling.

No, because radishes can be eaten raw, and dumplings are easily cooked by boiling them in water after they are wrapped.

Radish needs to be blanched in advance, and the radish can be more flavorful after blanching, and the taste is also better, it is very fragrant to chew, and it is cooked quickly.

Of course, it is necessary to blanch the water in advance, then drain the water, and then prepare it, so that the mixed filling will not be watery.

Yes, in fact, after blanching, the taste of this carrot will be more delicious, more flavorful, and better to make.

Salt it for a while without blanching.

After the green radish is washed, rub it into fine shreds, sprinkle with an appropriate amount of salt and marinate for a while, then vigorously dry the water, chop it into fine powder, mix in an appropriate amount of scallion oil, and set aside.

Blanching is required.

Main materials; 1 white radish, 500 grams of beef, 500 grams of flour, 250 grams of water.

Accessories; Appropriate amount of salt, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, appropriate amount of green onion and ginger, appropriate amount of sesame oil, 1 teaspoon of chicken essence.

Preparation of beef dumplings with white radish.

1. Add water and 1 tablespoon of salt to the flour, stir into a dough, knead it into a smooth dough, cover with plastic wrap and let it stand for 30 minutes.

2. Add salt, light soy sauce, dark soy sauce and pepper to the ground beef, and stir in one direction until strong.

3. Rub the white radish into shreds and blanch it in a pot of boiling water.

4. Remove and cool, squeeze out the water, chop it and put it in the beef filling.

5. After stirring well, add chopped green onion and ginger, add sesame oil and monosodium glutamate, and stir well.

6. Take out the dough and roll it out into a dumpling wrapper.

7. Wrap in an appropriate amount of dumpling filling.

8. Wrap into dumplings.

9. Put water in a pot and bring to a boil, then add the dumplings and cook.

10. Finished product of white radish beef dumplings.

Choose according to your personal preference.

The effects of blanching are as follows:

1. It can make the color of vegetables more vivid, the texture more crisp and tender, reduce the astringency, bitterness and spiciness, and also sterilize and disinfect. For example, spinach, celery, and rape become more bright green by blanching. Blanching bitter gourd, radish, etc. can reduce the bitter taste.

The hemagglutinin contained in lentils can be relieved by blanching.

2. It can remove blood stains and fishy odors of meat raw materials, such as cattle, sheep, pork and its offals after blanching.

3 The maturation time of several different ingredients can be adjusted to shorten the formal cooking time. Due to the different properties of the raw materials, the heating and maturation time is also different, and several different raw materials can be matured consistently by blanching. If the meat slices and vegetables are fried together, and the vegetables are half-cooked after blanching, then, after the meat slices are fried, the blanched vegetables can be added soon.

If it is cooked together without blanching, it will cause the raw and cooked ingredients to be different in raw and cooked, soft and hard.

4. It is convenient for further processing and operation of raw materials, some raw materials are easy to peel after blanching, and some raw materials are easy to further process and cut after blanching.

Let's talk about using white radish to make dumpling filling today, white radish is a kind of cheap food, cheap, high nutritional value, after the frost, eating more white radish is also a lot of benefits to the body, but there are many people who don't like to eat white radish, because it has a spicy taste, some people in order to cover up this taste, will blanch the white radish and then make it into dumpling filling, this spicy taste is reduced a lot.

So when making white radish stuffed dumplings, is it blanched or not? Many people have made mistakes in this 1 step, in fact, white radish does not need to be blanched when making dumpling filling, white radish contains a lot of nutrients, too high water temperature will lead to the loss of these nutrients, and the original water of white radish is also lost, although you can't eat that spicy taste, but the nutrition is gone, it is no wonder that the dumplings made are not delicious.

In order to absorb more nutrients, whether it is to use radish to make vegetarian dumplings or meat dumplings, there is no need to blanch, rub the radish into shreds, match it with vegetables or meat filling, and then put in some seasonings and stir evenly to make dumplings, so that the dumplings are not only delicious and nutritious.