When making radish fillings, should I use salt to kill the water or blanch it in the pot? Teach you a trick, the taste is more fragrant, no water
It’s cold and the house starts to stock up. Carrots and cabbage are the most common. Now there are a lot of them at home. I feel like I don’t have to go out to buy again in December. With so many stocks, it is definitely not possible to eat the same food every day. Today, I will focus on white radish. The vitamin content is particularly high, and the minerals and protein are also extremely rich.
white radish, some people like to eat pickled, some like to eat it stewed, and some like to make dumplings. In winter, dumplings stuffed with radish have become our family’s favorite, and I don’t eat enough every time. Boil a hot pot of radish dumplings, and you will feel comfortable after eating. Whether it is paired with beef, pork or lamb, it tastes very good.
But if you want to make delicious radish dumplings, one thing is very important. When making radish fillings, should I use salt to kill the water or blanch it? Today I will teach you a trick. Every time our family does it in this way, the radish does not produce water and tastes more delicious.
【radish filling】
When using radish as filling, neither salt is used to kill the water, nor can it be boiled. The shredded radish after being killed with salt does not taste very good and it is not tender enough. The blanched radish, although the taste is good, but most of the nutrients are lost, and the gain is not worth the loss.
In fact, if you want to retain the taste and nutrition of the radish, but also want to remove the moisture, you only need to do one more step, and this step is frying.
Ingredients: pork belly, white radish, scallion ginger, salt, five-spice powder, pepper powder, light soy sauce, dark soy sauce, edible oil
1, first we can clean the pork belly, and then put it in a meat grinder to grind it into meat. Cut the two kinds of green onion and ginger into minced pieces. Next, take out the meat filling and start mixing.
2. Put the green onion and ginger in the meat, then add salt, five-spice powder, pepper powder, light soy sauce and dark soy sauce, stir well, set aside for later use.
3. Next, we are going to process the white radish. After washing it, we start to rub the shreds. After rubbing the shreds, do not pickle it with salt or blanch it in the pot. Next, I will share with you a good method. Put a small amount of edible oil in the pot, put the radishes in and start to fry after heating, slowly fry the radishes until there is no moisture in the radish.
4. After frying until there is no moisture, we will take it out and wait to let it cool. Let it cool and mix it with the meat filling, add a little bit of cooking oil, and stir evenly our radish filling is ready.
5. Now we can use the prepared radish filling to make dumplings. Pack more and put them in the refrigerator to freeze them. You can also use them for breakfast in the morning.
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