#2020 Vitality Conference ##致敬真知灼见 #
<h1>Wrapped in radish stuffed dumplings, to correctly handle the radish, the correct filling, dumplings can be fresh, fragrant and delicious! </h1>
Radish stuffed dumplings are what I often eat when I was a child, I was born in rural Henan, mainly eating pasta, dumplings are often eaten. At that time, the living conditions were not good, and I remember eating leek stuffed dumplings in the spring and summer, and eating turnip dumplings in the autumn and winter, all of which were planted in their own home fields. The dumplings I usually eat are vegetarian fillings, and only the radish stuffed dumplings eaten in the New Year can have some meat, and the aroma is still unforgettable.
When I was a child, every family would grow turnips, and when there were no vegetables in the winter, the family could eat them until the spring of the following year. Everyone watched the news on the mother bought 300 pounds of cabbage at one time, think too much, in my hometown not only hoard cabbage before winter, but also hoard turnips, that is more than 300 pounds, 1000 pounds are possible!
After the frost falls, the radish is ripe, and the radish at this time is clear and sweet, well-hydrated, and no longer spicy. Every household is busy harvesting the radishes at home, storing the good turnips in the cellar and leaving a little buried in the soil in the corner of the yard to keep them fresh, so that they can be used at any time. Poor-looking radish, rub it into silk and dried into dried radish, you can also pickle some pickles and eat it under rice. Even radish leaves can not be wasted, can be made into sauerkraut, or dried vegetables, in the winter when there is no vegetable, use them under the strip, the taste is also very good.
Although the price of radish is low, its nutritional value is not low at all, in addition to being rich in crude fiber, it also has the effect of eliminating food and moisturizing the intestines. Because radish can be smooth, eating radish has the adverse consequences of burping and farting. Radish like grease, wrapped radish stuffed dumplings to put more oil will be more delicious, now that the living conditions are better, eating meat is no longer difficult, with pork and radish with dumpling filling will be more appropriate.
Radish water is large, the taste is relatively strong, although this is its significant advantage, but the dumpling filling water is too large to do, dumpling filling in the soup can not wrap dumplings, to do 2 steps in advance: blanching water and twisting water, remove the radish flavor, screw off excess water. Because the radish dumpling filling is not enough, the last thing to add 1 thing: shrimp skin powder. The dumpling filling will be fragrant and fresh, even more delicious than the radish stuffed dumplings eaten during the New Year when I was a child!
The following is to share with you the specific method of pork radish stuffed dumplings, I hope to help you.
【Pork radish stuffed dumplings】
Dumpling filling: 500 grams of pork, 2 white radish, 50 grams of chives
Dumpling skin: 1000 grams of flour, 500 grams of water, 4 grams of salt, 2 eggs
Procedure:
First, knead the dough
Add 4 grams of salt to 1,000 grams of flour, beat in 2 eggs, slowly pour 500 grams of water and beat the flour into dough.
2, knead the dough into a ball, knead it repeatedly until the dough is smooth, and then seal it and relax for about 20 minutes.
3, after the relaxation of the dough to continue to knead smooth, at this time the dough has been strong and elastic, continue to seal loose spare.
Second, adjust the filling
1,30g peeled fresh ginger beat in a blender to make ginger juice for later.
Add chopped ginger, green onion and peppercorns to a bowl, pour in 50 grams of boiling water, cover the bowl and let it cool for later, make green onion, ginger, pepper water.
2,500 g of peeled pork, cleaned fascia, chopped, add 30 g ginger juice, 50 g oyster sauce, 2 g sugar, 4 g chicken essence, 4 g monosodium glutamate, 4 g triscenter, 2 g pepper, 5 g cooking wine, 5 g dark soy sauce, 5 g soy sauce, 5 g salt.
3, stir the meat filling in the same direction, mix the meat filling and seasoning well, and then add 50 grams of onion, ginger and pepper water several times while stirring, continue to stir until the meat filling absorbs the water and thickens the glue.
4, Stir the meat filling with 50g of cooking oil and mix well, then put it in the refrigerator for refrigeration and set aside, and then handle the radish below.
5, 2 white radish washed and peeled, rubbed into thin wires, put in boiling water for 1 minute, fished out and cooled, cut into cubes and wrung out with gauze. The water of the radish is large, and it may only be half a kilogram after 1 kilogram of water.
6, wring out 500 grams of radish, mix with the 500 grams of meat stuffing prepared in advance, add 50 grams of minced chives, 5 grams of salt, 10 grams of shrimp skin powder and mix well, and finally add 50 grams of cooking oil and mix well.
Third, make dumplings
1, cut the dough into several parts, and then roll the strips into a uniform size of the dough, 1 dough is about 8 grams in weight.
2, put all the dough on the dry flour, and then put the incision down, with the two palms of the hand one by one all pressed flat, the more round the dough, the easier it will be to roll out the dumpling skin.
3, use a rolling pin to roll out the dough into a round dumpling skin that is thicker than the side in the middle.
4, roll out the dumpling skin wrapped on the adjusted dumpling filling, the dumpling skin around the tight line.
5, boil water in the pot, add a little salt to the water, after the water is boiled, put the wrapped dumplings, cook for about 5 minutes, see the dumplings in the pot float up and become fat, the dumpling skin becomes darker, then turn off the heat to fish out the dumplings.
6, fished out of the dumplings, dipped in the sauce, bite a bite is fresh and fragrant and delicious!
prompt:
1, there are two ways to deal with radish: wring out after rubbing the silk, blanching the water and wringing out after rubbing the silk and putting salt brake water. If you don't like the radish flavor is too strong, choose blanching water; if you like the sweet taste of the radish, choose to put salt brake water and mix the dumpling filling.
2, adjust the radish stuffed dumplings, pork as fat as possible will be more fragrant.
3, shrimp skin powder can not only be fresh, but also can supplement calcium, mix dumpling filling to fry it after use, to use shrimp skin Oh!
Wrapping radish stuffed dumplings, to do the radish in advance 2 steps: blanch the water and wring out the water and then mix the filling, and finally add shrimp skin powder to mix the dumpling filling, the dumplings wrapped out are fresh, fragrant and delicious!
How do you make dumplings stuffed with radish? What's the better way to eat, you can leave a comment below!
<h1>I am @ make handmade dumpling ravioli third sister, opened a dumpling ravioli shop for 10 years, if my article is helpful to you, please like, comment and share, "follow" I can learn more about the practice of dumpling ravioli. </h1>
Original is not easy, welcome to forward!