In autumn, I eat more steamed vegetables in the dried autumn, and use radish with minced meat, which is light and nutritious, fragrant but not greasy and delicious.
After the frost falls, sooner or later there is already winter, when it is cold, it is the period when our body needs nutrition, according to the view of traditional Chinese medicine health, the so-called "spring supplement, summer light supplement, autumn flat supplement, winter temperature supplement", no matter which season we are in, we should understand the seasonal food. Therefore, in the late autumn, the supplement should also have a degree, the diet should be appropriate to eat meat, not too greasy, but also pay attention to nutrition and health, have a good body, so as to spend the autumn and winter alternating seasons with peace of mind.
Steamed vegetables, is a common way of cooking our family, my hometown in Henan has "no vegetables do not steam" said, basically there is no ingredient can not be steamed, like in the autumn, just picked fresh fruits and vegetables, such as dates, pears, sweet potatoes, radishes, etc., are first steamed on a pot to taste fresh. Because steamed vegetables in addition to delicious, compared with other cooking methods, is a great advantage, the ingredient nutrition can be retained to a greater extent in the steaming process, light and healthy, but also let people eat comfortably, it can be seen that steaming is a very respectable cooking method, especially in the dry climate, we can do more steamed vegetables to eat.
Don't look at the variety of ingredients in autumn, the choice is also varied, but the most important thing to ignore is the season of radish, the ancients called it "immortal bone", folk and "October radish small ginseng" saying, it is sweet and crisp, water is numerous, such excellent ingredients are too suitable for steaming to eat. The following to share a delicious and good-looking dish, steamed radish meat rolls, steamed with radish with minced meat, although the operation method is slightly troublesome, the taste is fragrant but not greasy, light and nutritious, eating their own dishes is really comfortable, and it is worth the effort.
<h1 class="pgc-h-arrow-right" data-track="4" > method for making steamed radish meat rolls</h1>
Ingredients: 1/2 white radish (actual amount 250 g), minced pork 200 g, 1 egg.
Ingredients: 1 coriander, 10 grams of green onion, 3 grams of ginger, 1/3 tablespoon of very fresh soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of white pepper, 1/2 teaspoon of chicken essence, 1/2 teaspoon of sugar, a little salt and oil.
The first step, the radish washed and drained, cut into round thin slices, the thinner the radish slices, the better, it looks a little transparent, the minced meat will not spread out when wrapped up, too thick then the radish slices will break, coriander to the root wash and choose to disperse, green onion and ginger cut separately.
In the second step, beat the egg into the minced meat, add half of the minced green onion, all the minced ginger, put cooking wine, white pepper, chicken essence, sugar, a little salt to adjust the meat filling, use chopsticks to stir in one direction, do not stir back and forth, otherwise the mixed meat filling is not smooth enough, until the minced meat is strong.
The third step, add an appropriate amount of cold water to the pot, boil over high heat, boil and pour in the sliced radish, cook the soup for 1 minute, and the time of the soup should be determined according to the thickness of the radish slices, in order to make the radish slices soft and easy to wrap into the minced meat, but also to remove the spicy taste of the radish.
In the fourth step, the blanched radish slices are fished out, put until cool, drain the water, and wrap the minced meat into the radish slices in turn with a small spoon, the amount of minced meat is about 1 small spoon is enough, not too much.
In the fifth step, add water to the steamer, put it into the steaming drawer, put the wrapped radish meat rolls on the steaming drawer one by one, cover and cook on high heat for 5 to 6 minutes, steam the minced meat and turn off the heat, take it out and put it on the plate first.
In the sixth step, turn on the heat of the oil pan to pour the oil, sauté the remaining chopped green onion over low heat, pour in the extremely fresh soy sauce and turn off the heat, and use the hot oil temperature to stimulate the extremely fresh flavor.
In the seventh step, the sautéed chopped green onion and the very fresh soy sauce are evenly drizzled on the radish meat rolls, and the coriander leaves are added, and the steamed dish is ready.
<h1 class="pgc-h-arrow-right" data-track="19" > Tips:</h1>
Radish then it is recommended that you choose a thinner, cut out of the radish slices will be small, wrapped meat rolls are also convenient to plate, radish slices are large, put in the minced meat will be more, steaming up to take a longer time, and want to make the minced meat tender, it is not suitable for steaming for too long, so the size and thickness of the radish slices is very important.
The taste is extremely fresh must be stirred with hot oil first, and then drizzled on the top of the dish, so that the fresh flavor will be more intense, like to eat spicy, you can drop some chili oil, not only good looking but also improve the taste.
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