Raigen: Shukuri Musume
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The cold winter is always full of food to look forward to. In the icy and snowy season, there is an ingredient known as the "king of vegetables", which is not only delicious, but also rich in nutritional value. It is a radish that is only sold for 5 cents a pound in the countryside, and has the reputation of "little ginseng".
Every winter, radishes, which are rich in vitamin C, become the star of people's tables. According to research, the vitamin C content of radish is as much as 8 times that of pear, which has a non-negligible effect on enhancing immunity and resisting cold. In addition, radish is also rich in dietary fiber, vitamin A, calcium, iron and other nutrients, with the effect of moistening the lungs and relieving cough, moistening the intestines and laxative, known as the "king of vegetables" in winter.
The practice of radish is very diverse, in this cold season, use radish to make stuffed dumplings to eat, warm the heart and stomach, nutrition and hunger! Next, let's try to use this winter's "vegetable king" - radish, to make three delicious stuffed dumplings.
1. Dumplings stuffed with radish and pork
Ingredients: Dumpling wrappers, fresh radish, minced pork, minced green onion and ginger, salt, light soy sauce, chicken essence, sesame oil, cooking oil.
The steps are as follows:
1. Wash and peel the radish, use a fine-hole grater to shave the radish into fine shreds, put the shaved shredded radish into a pot, add an appropriate amount of salt, marinate for 10 minutes, and squeeze out the excess water.
2. Wash the pork and cut it into pieces, grind it into minced meat, add minced green onion and ginger, an appropriate amount of salt, light soy sauce, sesame oil and chicken essence, stir well, marinate for 20 minutes, mix the pork filling and shredded radish together, add an appropriate amount of salt and cooking oil, and stir well.
3. Take a dumpling wrapper, wrap it in the filling, pinch out the shape of the dumpling with your hands, put water in the pot, add the dumplings after the water boils, cook until it floats and take it out, remove it and put it on a plate.
This dumpling, the freshness of radish and the deliciousness of pork are combined, and when you bite into it, the aroma is overflowing and the aftertaste is endless.
2. Radish vermicelli egg vegetarian dumplings
Ingredients: Dumpling wrappers, fresh radish, longkou vermicelli, eggs, golden hook sea rice, minced green onion and ginger, salt, light soy sauce, sesame oil, cooking oil.
Here's how:
1. Wash and peel the radish, use a fine-hole grater to cut the radish into thin shreds, put it in a pot of boiling water, blanch the water, remove it to cool, squeeze out the water, chop it into pieces, soak the longkou vermicelli in boiling water in advance to soften, cut it into short sections, and soak the golden hook sea rice in boiling water in advance to soften.
2. Heat oil in a pot, beat the eggs, add salt, stir well, pour into the pot, stir-fry into broken eggs, put the radish, eggs, and longkou vermicelli into a basin, add an appropriate amount of salt, light soy sauce, sesame oil, cooking oil, add an appropriate amount of minced green onion and ginger, stir well, and adjust into a vegetable filling.
3. Take a dumpling wrapper, wrap it in the filling, pinch out the shape of the dumpling with your hands, put water in the pot, add the dumplings after the water boils, cook until it floats and takes it out, and it can be eaten.
This dumpling, the crispness of the radish and the softness of the vermicelli complement each other, coupled with the smoothness of the eggs, the taste is rich, and it is definitely a good choice to warm the stomach in winter.
3. Dumplings stuffed with radish and lard residue
Ingredients: dumpling wrappers, fresh radish, lard residue, minced green onion and ginger, salt, chicken essence, light soy sauce, cooking oil.
Here's how:
1. Wash and peel the radish, use a fine-hole grater to cut the radish into fine strips, blanch, remove it to cool, squeeze out the water, chop it into pieces, and cut the lard residue into small pieces
2. Mix the lard residue and shredded radish together, add salt, chicken essence, appropriate amount of light soy sauce, sesame oil, cooking oil, add an appropriate amount of minced green onion and ginger, and stir well.
3. Take a dumpling wrapper, wrap it in the filling, pinch out the shape of the dumpling with your hands, put water in the pot, add the dumplings after the water boils, cook until it floats and takes it out, and it can be eaten.
In this dumpling, the freshness of the radish and the crispiness of the lard residue complement each other, and every bite is full of happiness.
On a cold winter's day, try making these three delicious dumplings with radishes. The fragrant radish is paired with different fillings, which not only adds layers to the taste, but also injects warmth into the cold winter. Wrap dumplings, feel the warmth of winter, and enjoy the fun of food. The aroma in your mouth will surely make you feel the most wonderful feast for your taste buds this winter.