Make radish dumplings, add salt to kill water or blanch it? It's all right. I'll teach you a trick. The fresh fragrance will not come out of water. It's about to start winter. It's time to eat dumplings again. Eating dumplings during the Chinese New Year and Festival is a traditi

pack radish dumplings , add salt to kill water or blanch it? Nothing is right, I will teach you a trick. The fresh fragrance cannot be produced.

It is about to start winter, and it is time to eat dumplings again. Eating dumplings during the Chinese New Year and Festival is a traditional Chinese custom. The dumplings are nutritious and delicious, and are very suitable for winter consumption.

There are too many types of dumplings, both meat and vegetable, and they are almost "all-inclusive". There are fewer seasonal vegetables in winter, and the most common one is radish and cabbage. Use them to make dumplings, so it is so fragrant. My favorite thing is pork, radish dumplings . It is full of juice when you take a bite, it is full of delicious food, and even the leek filling has to stand aside.

radish is rich in nutrients and contains a lot of water, vitamins, and minerals. It has the effects of nourishing yin and moistening dryness, digesting food and smoothing qi, and is good for the body. The method of making radish filling is simple, but many people say it is not delicious. It is either too spicy or has no radish flavor and is easy to produce water.

In fact, there are some considerations to mix radish fillings. Some people directly chop them into the meat filling, which is wrong! Some people will use salt to marinate the water, and some will blanch it in boiling water, but the effect is not good. Today I will share with you some tips.

Radishes are rich in water. In order to prevent the radish from leaking out of water, you must first remove these water. Add salt to kill water or blanch it. Although it can remove water, the umami substances are also lost, so don’t do this again. The chef will teach you a trick to ensure that the radish dumplings are fresh and fragrant, and they are particularly delicious.

[Pork Radish Dumplings]

1 jin of pork belly, large radish 1 roots, 5 green onions, 1 piece of ginger, salt, light soy sauce, dark soy sauce, chicken essence, sugar, sesame oil.

. The white radish is peeled, and the radish skin is very thick. If it is not peeled, it will affect the taste. Rub the radish into shredded radish with tools, do not add salt or blanch it.

. Heat the wok, pour in shredded radish, stir-fry over low heat for 2 minutes, stir-fry the water of the dried radish, and wait until the shredded radish shrinks, becomes soft and fragrant, and then it can be taken out of the pot. This not only removes the moisture of the radish, but also retains the nutrition and fragrance of the radish, killing two birds with one stone.

3. Wash the pork belly, peel it and grind it into the meat filling, cut the onion and ginger into the meat filling, add appropriate amount of salt, light soy sauce, dark soy sauce, sugar, and chicken essence, and stir evenly with chopsticks clockwise.

4. Chop the dried radish with a knife, put it into the meat filling, add appropriate amount of salt and sesame oil, stir with chopsticks again, and then put it aside and marinate for half an hour.

5, add 5 grams of salt 1 pound of flour, pour 270 grams of cold water, stir into dough and knead into smooth dough, cover with a lid and wake up for half an hour. After the dough becomes soft, roll it into long strips and cut it into small doses.

6. Sprinkle some dry flour to flatten it, roll it into dumpling skin, wrap it in dumpling filling and pinch it tightly. Pour water into the pot and bring to a boil, add the dumplings and cook until they are all floating, then take them out and eat.

[Summary of Tips]

The taste of radish will be bitter and spicy because it contains a kind of mustard oil . Adding salt to kill water can remove moisture, but cannot remove mustard oil. Blanching can remove mustard oil, but the umami substance is also lost, so these two methods are not good.

. When making the radish filling, put it in a pot and stir-fry it. This will allow the moisture and mustard oil to evaporate, so that the water will not come out and there will be no strange smell.

. Do not add oyster sauce when mixing the meat filling, as it will bring a fishy smell to the meat filling and affect the original flavor. The pork itself is very delicious and there is no need to add oyster sauce to improve freshness.

3. Do not add five-spice powder, thirteen-spice seasoning powder, as it will destroy the deliciousness of the radish and will not taste "radish".

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