Dumplings stuffed with radish

Today is the first day of the Chinese New Year, the custom of the hometown, in the morning to eat dumplings, dumplings to put a coin, who eats it means a year of good luck.

For me, the taste of Nian is actually a plate of hot dumplings, because it was made by my mother. And our family's New Year dumplings are almost all a stuffing - pork radish filling.

Radish (scientific name: Raphanus sativusL. ), a plant of the genus Radish in the family Cruciferaceae. The original species originated from wild radish on the warm coasts of Europe and Asia, and is one of the world's ancient cultivated crops. White radish has the effect of clearing heat and lowering fire and quenching thirst, has the effect of enhancing the body's immunity and lowering blood pressure, lowering blood lipids and lowering blood sugar, and can also refresh the brain and alleviate headaches caused by alcohol, in addition to eating radish appropriately can also assist in the treatment of indigestion.

My mother seems to have a special love for turnips, and she chose turnips alone among thousands of vegetable choices, and now I think it is mostly due to the limited conditions when I was a child. At that time, the material was not rich, and as it is now, what you wanted to eat, what you ate at that time. Therefore, there are few types of dumplings to choose from, most of the radish is grown by themselves, cheap and durable, so it has become the preferred side dish, sometimes it is lamb radish filling.

Whether it is pork radish or lamb radish, for the mother radish is really a side dish, two pounds of meat put a small radish, dotted, less poor radish mixed in the meat stuffing can hardly eat the taste of radish, because the mouth is meat.

The reason why the mother's dish is the first dish is because what we eat is not taste, but emotion!

If others come to eat, this dumpling should not be considered delicious, often the proportion of onion and ginger is too heavy, so some noise dominates, affecting the taste of the ingredients themselves. The reason why it is called radish filling is because of the finishing touch of the radish. For others, other people's mother's dishes may not be delicious, but the dishes made by their own mothers are delicious, and the reason why their mother's dishes have become the first dish is because what we eat is not taste, it is feelings!

My mother likes to cut radish into strips and blanch water and then squeeze out the water to adjust the filling, and I am sometimes like my mother, sometimes directly rub the radish silk, salt kills the water, and after grabbing the water, adjust the filling. But for so many years, we have wrapped radish stuffed dumplings a handful of times, perhaps in our hearts always feel that this is wrapped by our mother, even if we make it is delicious, it is not that taste.

Today I can't eat the dumplings made by my mother, but now I am also a mother, and I make my own dumplings with my daughter to eat. This is the inheritance, generation after generation, word of mouth, words and deeds, a little bit of branding, and when one day when we go far away, we find that these have become the threads that bind us, and the end of the line is our thoughts.

As the saying goes: eat turnips in winter and eat ginger in summer, and guard health all year round. Pharmacologist Li Shizhen wrote down the nine "cans" of radish in one breath in the "Compendium of Materia Medica": "It can be raw or cooked, can be sauced, can be soy sauce, can be sugar and can be eaten, and is the most beneficial of vegetables." ”

The most common ingredients have such an effect, just like mothers, thin bodies for children but infinite possibilities, is a great shore to shield the wind and rain.

Today with my daughter eating the "Sai Ginseng" radish stuffed dumplings, missing my distant family, dearest mother, daughter who can't go home wish you a new year, and your heart will come true! Good luck! Be fit! Whether it's this year or next year!