pack radish dumplings , radish , don’t blanch it again, teach you a trick, radish is fragrant and crisp, delicious and juicy
After entering autumn and winter, dumplings are a popular staple food. A bowl of dumplings has rice, vegetables and soup. They are very comfortable to eat and warm all over the body. Dumplings are rich in nutrients and contain a lot of protein , vitamins, minerals, carbohydrate , which can provide the body with sufficient nutrition and are suitable for early, middle and late consumption.
As the saying goes, "Eat radishes in winter and eat ginger in summer." It is relatively dry in autumn and winter, and eating radishes has a good moisturizing effect. At the same time, radishes can promote digestion and improve immunity, so I first choose radish filling for making dumplings in autumn.
My child doesn’t eat radish, but he can eat a large plate of radish dumplings. It is delicious and juicy, which is particularly satisfying. Radishes have a special smell and taste spicy. If they are not processed well, the radish dumplings will not be delicious.
How do we deal with radish dumplings when we make radish dumplings? I guess most people blanch in water, and then wrap it after cooking. It is not spicy at all, and it has no strange taste, but it has no radish flavor and is not delicious.
Today I will share with you the experience of making radish dumplings. Learn this method. The radish dumplings are delicious and juicy and very delicious.
[ Pork, radish dumplings ]
Prepare pork belly, white radish, green onion, green onion, ginger, salt, light soy sauce, dark soy sauce, cooking wine, chicken essence, eggs, flour.
. For dumplings with meat, you should choose pork belly with three fats, seven fats, or four fats, six lean fats, so that the taste is good, tender and juicy. Using pure lean meat will be too dry, while too much fat will be greasy. Peel the pork belly, wash it and chop it into meat filling, cut some chopped green onion and minced garlic and put it in, beat an egg, add salt, light soy sauce, dark soy sauce, and chicken essence, and stir clockwise with chopsticks until it is strong.
. Cut the green onion into sections, slice the ginger, put it in a pot, pour in a bowl of water, cook low in heat for 5 minutes, turn off the heat, filter out the onion and ginger water, set aside. Pour the water of the onion and ginger into the meat filling many times, stir to allow the meat filling to absorb the moisture, so that the dumpling filling will be full and juicy.
. Peel the white radish, rub it into shreds of radish, put it in a small bowl, add a spoonful of salt, stir evenly, marinate for 10 minutes, and kill excess water. Squeeze the moisture of the shredded radish with your hands for 10 minutes, chop more, add a spoonful of sesame oil and mix well.
. Put shredded radish into the meat filling, add an appropriate amount of sesame oil, stir evenly with chopsticks, put it in the refrigerator and marinate for 30 minutes, and then you can make dumplings.
. Add half a pound of flour to a half pound of water and 5 grams of salt, stir into dough, knead into smooth dough, cover with a lid and wake up for half an hour, roll into long strips, cut into small pieces, roll into dumpling skin, wrap in dumpling filling, and pinch it into dumplings.
7. Boil water in the pot and add more water to cook dumplings so that the dumplings will not stick to each other. After the water boils, add a spoonful of salt, pour in the dumplings and cook for a while, add a bowl of water after boiling, cover and continue cooking.
8. After boiling again, add a bowl of water, open the lid and cook for a while, and wait until the dumplings are floating on the water surface, translucent and full, you can take them out and eat.
[Summary of Tips]
. If you make radish dumplings, do not blanch the radish, as it will lose a lot of nutrients, and the radish has no fresh flavor and is not delicious at all. Just use salt to kill excess water and mix it with sesame oil, which tastes fragrant and crispy, and is particularly tasty.
. When mixing the meat filling, add eggs and green onion and ginger water, so that the dumpling filling will be tender and juicy, without fishy smell, fresh and fragrant. When stirring the meat filling, stir in one direction so that the meat filling can become sticky and become a ball. It will disperse after a while on the left and right.
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