Today is the winter solstice, also known as the short solstice, winter festival, sub-year, etc., is the last festival of 2020, since ancient times there is a "winter solstice as big as the year" saying, according to the custom, the northerners eat dumplings, the southerners eat tangyuan, "winter solstice dumpling bowl, frozen ears no one cares", "winter solstice, every household eats dumplings", "winter solstice dumplings summer solstice noodles", these few words hit small I often listen to the elders, especially the custom of eating dumplings on the winter solstice, how many years have not changed, dumplings have the meaning of "cooling", eating will not freeze the ears, White radish, leeks, cabbage are the best choice, cabbage has the meaning of "hundred wealth", leeks have the meaning of "long wealth", I often prepare two fillings, a leek vegetarian, a radish meat, white radish has the effect of breathing, eating, take a few plates of steaming dumplings, come to a few bowls of dumpling soup, the original soup of the original food, the family around to talk and laugh, even eat and drink, delicious and not greasy.
Dumpling filling is really varied, meat stuffing with beef, pork, mutton, mackerel are OK, vegetables have beans, leeks, cabbage, eggplant, cucumbers, leeks, carrots, theoretically, most of the vegetables can be made into dumpling filling, in our family the most popular fillings are three, sauerkraut pork filling, leek three fresh stuffing and radish pork filling, the body is born in the air, etc., what season to eat what food, are prescribed, winter should eat more white radish, mutton, warm body, resist the cold, Many friends think that radish has a spicy taste, in fact, radish dumplings want to be delicious, there is still a trick, today teach everyone a little skill, both to retain nutrition, but also to make dumplings tender and delicious, the method is simple, a look will be.
<h1 class= "pgc-h-arrow-right" > white radish dumplings</h1>
Ingredients: All-purpose flour, egg, ginger and onion
Seasoning: Salt, peppercorns, soy sauce
1, add 400 grams of medium gluten flour, 3 grams of salt, 190 grams of water in the basin, stir while pouring, let the flour absorb water, stir out the appearance of large dough, start kneading the noodles, salt can increase the gluten of flour, the skin of the dumplings is not easy to crack.
2, the brand of flour is different, the water absorption is also different, can be appropriately adjusted, the dough can reach the state of pot light, hand light, face light, covered with a layer of plastic wrap, wake up the noodles for 25 minutes.
3, this is about 200 grams of meat filling, three points fat seven points lean, fat mix, chopped into meat filling on the board, and then put a piece of ginger, half a green onion, let the meat and onion ginger fuse together, if there is a blender is the best, minutes to get it.
4, the chopped meat stuffing into the basin, beat into 1 egg, according to personal taste, add an appropriate amount of salt, pepper powder, soy sauce, stir in one direction, last about 5 minutes, so that the meat filling will be more powerful, and then beat the onion ginger water 3 times to make the filling more moist.
5, the meat filling is ready, and then process the white radish, prepare 2 smooth white radish, remove the surface beard, change the knife to cut into small pieces, the radish skin can be retained, and the nutrition is also sufficient.
6, with a kitchen knife chopped into meat filling, the finer the better, there is a blender is simpler, medium speed 10 seconds can be, white radish chopped well, no blanching water or salt, directly into the meat filling.
7, I do radish filling often so processed, always feel squeezed out of the juice waste, this is the original way to eat, the radish filling and meat filling mixed evenly, fully stirred for 2 minutes, the filling part of the production is completed, first put aside, start kneading dough.
8: Sprinkle some dry flour first, pour out the dough, sort it out, knead it into a long strip, divide it into equal dough, and press it with the front and back of the palm.
9, with a rolling pin rolled into a thin middle thick dumpling skin around, I recommend making your own dumpling skin, better than the one you bought, although it is a little troublesome, but it is not easy to break the skin under the pot.
10, take out a dumpling skin, scoop in the appropriate amount of filling, according to their own methods, pinch tightly, wrap into the shape of dumplings, can ensure that the filling is not exposed, not broken skin can be.
11, from the pot to boil water, once under the gender too much, with a wooden spatula gently push the bottom of the pot, to prevent sticking to the pan, wait for the water to boil, point into the cold water, repeat three times, wait for the dumplings to become swollen, all floating can be out of the pot.
12, dumplings out of the pot, and then with a simple sauce, while dipping while eating, bite a bite of tender and juicy, nutritious and delicious, delicious and not greasy, the more chewy the more fragrant, do not eat the support will not stop.
Eating white radish can not only help digestion, but also enhance human immunity, especially children eat, eat more is better for the body, if you particularly mind, you can also use salt to kill the water, I think the radish juice is very nutritious, squeezed out a little wasteful.
< h1 class="pgc-h-arrow-right" > skill summary</h1>
1, when the noodles, add a small amount of salt, can make the dumpling skin more gluten, when cooking should not break the skin.
2, the meat filling must be added to the onion ginger water many times, onion ginger shredded, with boiling water blanched is onion ginger water, both to go fishy and increase the aroma, do not put cooking wine, the taste is bitter, will ruin a pot of dumplings, dumplings are not fresh, the taste is also strange.
3, the amount of salt, please according to personal taste, a gender put too much, it is recommended to taste while putting, reasonable diet.
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