Hi everyone! I am the tip of the tongue to taste food, "taste all over the world, everything is very right stomach", every day for the family to make food, enjoy healthy and delicious food, today to share with you is a "radish stuffed dumplings", like this dish friends welcome to pay attention to me.
<h1 class="pgc-h-arrow-right" > introduction: radish stuffed dumplings, someone salted someone blanched water? None of them, teach you the right way, it's too fragrant</h1>
Eat radish and cabbage in winter, these two can be made into stuffed dumplings, and these two also have a common feature, that is, the water content is more, you need to deal with it in advance to wrap the filling, otherwise it is easy to get out of the water more, eating is not fragrant, this time to share with everyone is a white radish stuffed dumplings, with white radish with pork filling, fungus, etc., the filling is delicious, and with radish as the filling, some people add salt to pickle someone is blanched, in fact, these two methods are not right, the umami taste of the radish that has been blanched over the water will be lost, and the taste will become worse, Salting and marinating is easy to remove the vitamins of the radish, so the right way to do it, the radish stuffed dumplings are delicious and more nutritious.
<h1 class="pgc-h-arrow-right" > radish pork stuffed dumplings:</h1>
Spare ingredients: 1 white radish, 400 grams of minced meat, 400 grams of flour, 30 grams of fungus, a little salt, 1 spoon of oyster sauce, 2 spoons of soy sauce;
Production process: The first step, the flour is kneaded into a dough with warm water, let stand for a while, add salt, oyster sauce, soy sauce to the pork filling, bump into an egg, add a little sesame oil, and at the same time put in the chopped green onion and ginger;
The second step, whip evenly in one direction, the meat filling is mixed, the fungus is slightly chopped, the white radish is rubbed into fine silk, and then cut into small pieces, add a little oil to the wok, heat and put in the radish shreds;
The third step, quickly sautéed, you can turn off the heat, to be cooled, with the fungus into the meat filling, mix evenly, the filling is ready, the dough is divided into a number of small dough agents, first press it flat, and then rolled into dumpling skin;
The fourth step, put in the appropriate amount of filling, knead into dumplings, add water to the pot, wait for the water to boil, put the dumplings one by one, add the pot lid, after the pot is opened, light in half a bowl of cold water, and so on three times;
In the fifth step, after the dumplings are cooked, they are fished out, mixed with vinegar and chili oil into a sauce, and the dumplings can be dipped and eaten.
Xiaobian summary: I generally like dumplings to eat fresh, fresh eating of course more delicious, but for office workers, there is not much time, you can pack more dumplings in your free time, put into the refrigerator frozen preservation, take as you go, eat as you go, radish dumpling stuffing I especially like, and I also found that with radish to do stew my children do not like to eat, but made into dumpling stuffing, children eat a bite of a particularly enjoyable, we do radish stuffing dumplings, want to ensure that the taste and nutrition are good, It needs to be handled in the right way, so that the dumplings will be more delicious to eat, and the white radish filling can also be mixed with ingredients at will, how to like it, especially convenient.
<h1 class="pgc-h-arrow-right" > cooking tips:</h1>
1, the reason why the radish chooses to fry it with oil, on the one hand, it can use oil to lock the water of the radish, on the other hand, it can make the taste of the radish shredded more fragrant, which is better than adding salt and boiling water, so this little skill everyone should master well, the dumpling stuffing nutrition is still delicious;
2, pork stuffing into an egg, can make the meat stuffing more fluffy and elastic, the dumpling stuffing will be more delicious, the fungus can be put or not, do not like to eat onion and ginger directly, you can use onion ginger to soak water, the water into the meat filling is also OK;
3, pork stuffed dumplings my family is used to using the method of three points three open to cook, always feel that the dumplings cooked in this way are fragrant, but also easy to grasp the degree of cooking, you cook dumplings at home according to the personal method to do it.
If you also like to eat dumplings stuffed with radish, you are welcome to collect this method of stuffed radish dumplings to learn, or share it with more people who need it!