The practice of dry radish dumpling filling, the practice of radish dumpling filling

Dry radish refers to the red-skinned and white-hearted radish, which is also called dry radish because it is drought tolerant. Carrots can enter the heart, lungs and stomach because of their red skin.

Ingredient breakdown. Ingredients.

Dry radish. One.

Accessories. Egg.

Two. A fan of someone.

A handful. Shrimp.

Amount. Sesame oil.

Amount. Essence of chicken.

Crumb. Minced green onion and ginger.

Amount. Corn oil.

Amount. Sufu juice.

Amount. Oyster sauce.

Amount. Allspice.

Crumb. Sichuan pepper powder.

Crumb. Flour. Amount. Salt.

Amount. Steps to make steamed dumplings with dry radish.

1. Prepare the ingredients: Wash the dry radish, cut it into thin strips, blanch it in a pot of water, remove the radish flavor, and squeeze out the water.

2Cut the radish into shreds, blanch in a pot of water, and squeeze out the water.

3Two eggs scrambled into crushed eggs.

4. Soak the vermicelli until soft and finely chop.

5. A pinch of shrimp.

6. Appropriate amount of minced green onion and ginger.

7. Add flour and water to make a dough and let it rise for half an hour.

8Put all the ingredients in a basin.

9. Add sesame oil, corn oil, salt, chicken essence, oyster sauce, five-spice powder, Sichuan pepper powder, and fermented bean curd juice to the filling, and mix well.

10Knead the dough well and divide into equal pieces.

11Roll out the dumpling wrappers into rounds.

12Take a dumpling wrapper, wrap it in the filling, knead it, and make all the dumplings in turn.

13Put cold water into the pot, steam for eight minutes after steaming.

14 out of the pot! 15. It's steamed.

16. With balsamic vinegar, garlic, chili sauce, etc., it can be fragrant but not greasy according to personal taste.

First of all, prepare a radish peeled, there is a silk grater at home to use, after all is done, put it into a large container, sprinkle with an appropriate amount of salt, grasp well, add oil and stir.

Here's how to make radish stuffed dumplings:

Ingredients: 1000 grams of dumpling wrapper.

Accessories: 150 grams of pork filling, 10 grams of ginger powder, 1 green radish, 1 piece of ginger, 4 shallots, 20 grams of peanut oil, 10 grams of dark soy sauce, 10 grams of salt, 5 grams of chicken essence, 5 grams of Sichuan pepper powder.

Step 1 Cut the pork belly on a cutting board and chop it. Add the yellow sprinkle and ginger powder, and soak in the peppercorn powder for 15 minutes.

2. Wash a green radish, an appropriate amount of shallots, and a piece of ginger, and control the water for later use.

3. Rub the green radish into thin wires with a rubber.

4. Put water in the pot, wait for the water to boil, add the shredded radish and cook until raw.

5. Remove the cooked radish into another basin to control the water, and wrap it in a clean cloth to squeeze the water out of the shredded radish.

6. Put the shredded radish on the cutting board and chop it.

7. Finely chop the shallots and place them on a cutting board.

8. Put the minced meat, radish and shallots in a pot.

9. Finally, chop the ginger and put it on the top of the dish.

10. Heat oil in a pan, wait until the oil boils, and splash on the filling.

11. Add an appropriate amount of salt, dark soy sauce, chicken essence and mix well for later use.

12. Dumpling wrappers bought in the supermarket.

13. Spread out the dumpling wrappers.

14. Add an appropriate amount of filling.

15. Pinch the dumpling skin from the middle, if it is not easy to pinch, you can dip it in some water, so that the dipping is tight, and the skin will not be broken when you put it in the pot.

16. Then pinch the other side tightly until it is all closed.

17. This is a kneaned dumpling.

18. Boil water, boil the water into the dumplings, the dumplings are along the edge of the pot, one by one into the pot, in order to prevent the pot from sticking, you can drop a few drops of oil in the water.

19. When boiling dumplings, light water three times, and wait until all the dumplings float on the water, the dumplings will be boiled and can be eaten on a plate.

20. Put it on a plate, mix it with chili, vinegar, and crushed garlic on the table and eat, fragrant, really fragrant, and dripping.

Ingredients: 400g carrots, shallots, 300g pork filling, 100g tender corn kernels, salt, soy sauce, dumpling ingredients, salad oil, sesame oil.

Method:1First of all, chop the prepared pork into a meat filling, put it in a basin and add oil, salt, soy sauce, seasoning and an appropriate amount of water, stir well, and be sure to stir clockwise when stirring, so that the filling can become more viscous.

2.Wash the carrots, then cut them into shredded turnips, then cut them into foam.

3.Corn kernels can be chopped or not, mainly according to one's preference.

4.Chop both the shallots and ginger and set aside. It is recommended that the shallots can be chopped a little.

5.Add the prepared chopped carrots, minced corn, minced ginger and minced green onions to the minced meat and stir well, then add a small amount of oil and salt and stir again.

6.Because we add more vegetables and less meat, we can add another egg to the meat filling, which can increase the stickiness of the filling.

7.Then wrap the prepared filling into the dumpling wrapper and cook it in the pot, so that a delicious radish stuffed dumpling is ready.

Radish has the effect of eliminating sputum and phlegm, regulating qi and detoxifying, eating more radish in winter can not only defeat the fire, but also nourish, and is very good for health. Dumplings with radish and pork stuffing are best eaten in winter. Below I have brought you the recipe of radish stuffed dumplings, I hope it will be helpful to you.

Preparation of dumplings stuffed with radishPut the minced meat in a bowl and add the minced ginger, chicken essence, cooking wine, light soy sauce and salt.

Using chopsticks or wearing disposable gloves, stir quickly in the same direction, adding pepper water several times.

When you feel the meat filling is soft and delicate, add the chopped green onion and mix well.

Wash the radish, rub the shreds, blanch the water, boil over high heat for about 4 minutes, and remove them.

Cool to squeeze out the water (don't squeeze it too dry).

Chop slightly. Mix well with the minced meat, cover with plastic wrap and let in for half an hour.

I made dumplings, this time it was a dumpling wrapper that I bought.

Look at the picture and speak. The first dumplings wrapped.

The dumplings are all wrapped.

Open the water in the pot and put the dumplings into it, gently turn it with a spoon in one direction to prevent the dumplings from sticking, and when the dumplings float, cover the pot. Add half a small bowl of cold water when the water is boiling, continue to add half a small bowl of cold water when the water is boiling again, and when it boils again, the dumplings will be fine.

Dumplings fresh out of the pot.