<h1 class="pgc-h-arrow-right" > when making radish stuffed dumplings, stop killing water with salt, learn to do so, and the radish is fragrant and does not come out of the water</h1>
What can you think of when it comes to the most seasonal vegetables in winter? In fact, if you go to the market to take a look, you will know that cabbage and radish are the two most popular seasonal vegetables. What's more, it's about to be the New Year, a lot of people have begun to hoard New Year goods, our family's turnips hoarded a bunch, this situation I feel that eating until the end of the Year is enough.
Radish, the nutritional value is actually very high, crisp and juicy taste, attracting many people. When it comes to the practice of turnips, there are also various kinds, such as fried and eaten, fried radish balls, pickled and so on. In addition, there is another method that is very popular, which is the fragrant and tender radish stuffed dumplings.
Eating a bowl of dumplings in the cold winter is so satisfying that we northerners can't refuse it. However, for making radish stuffed dumplings, many people are confused. Radishes are easy to produce water, so they need to kill water in advance, but killing water with salt will make radish taste very bad. Today I will teach you a trick, radish fresh fragrance does not produce water.
<h1 class= "pgc-h-arrow-right" > [radish killing water trick].</h1>
When the radish is stuffed, people know that you can't mix the filling directly, otherwise the water is very serious. So what kind of method do people generally choose to kill water for turnips? Either use salt to kill the water, or go down to the pot to blanch the water, but these two methods are not good, it is easy to lose the umami taste of the radish itself.
Today, I will share the correct method with you, no salt or blanching water, just put the radish in the pot and fry it. After the radish is washed, peeled and wiped, the water has begun to come out, and we use our hands to grasp the moisture in it. Add a small amount of cooking oil to the pan below, then put the radish shreds in and sauté until there is basically no water.
Basically no moisture can be put out after the company, must not be completely free of moisture, so that the dumplings wrapped out are not delicious.
<h1 class= "pgc-h-arrow-right" > [to make radish stuffed dumplings].</h1>
Ingredients: lamb, white radish, green onion, salt, chicken essence, soy sauce, oyster sauce, sesame oil, cooking oil
1: Cut the lamb into pieces, then put it into a meat grinder and grind it into a meat filling, then take it out and put it in a bowl for later. There are also green onions cut into green onions, which are also placed in the lamb filling and set aside.
2, below we start to adjust the meat filling, add salt, chicken essence, soy sauce, oyster sauce, sesame oil to the meat filling, stir it well.
3. After the meat filling is ready, we start to prepare the white radish. After washing it and rubbing it into silk, drain some of the moisture that comes out.
4, prepare a pot below, pour a little cooking oil into it, then put the white radish in, start frying with low heat, fry until there is basically no water, you can put it out. After the shredded radish is served and cooled, it can be mixed with the meat filling, and then mixed well.