Jiaozi wrapped in white radish is delicious, with thin skin and fragrant stuffing. I can't eat it in one bite. As we all know, jiaozi should not contain too much water, otherwise it will get wet easily. Is it appropriate to mix oil or blanch radish stuffing? Actually, the chef said that jiaozi with radish stuffing would taste better, and the food needed to be shared. I hope you can eat delicious jiaozi at home. When wrapping jiaozi, I often choose to mix some beef stuffing, which is more nutritious with jiaozi meat and vegetables. Jiaozi with white radish and beef stuffing, I believe you can learn how to make it, so I will share it with you.

Jiaozi's practice white radish beef stuffing: spare ingredients: 200 grams of beef stuffing, 500 grams of white radish, ginger 1 slice, sugar 1 teaspoon, a little salt, onion 1 root, 2 tablespoons of soy sauce, pepper powder 1 teaspoon;

Production process: Step 1, add a little water to the beef stuffing, stir clockwise, add salt, pepper powder, soy sauce, oyster sauce and white sugar to taste, stir well, and add minced onion and ginger to mix well;

The second step is to grind the radish into filaments, add a spoonful of salt in advance, marinate for a while, put it in gauze and squeeze out the water inside. Put shredded radish into beef stuffing, stir well and pour in a spoonful of cooking oil;

Step 3, mix well, and the filling is ready. Add cold water to the flour to make a soft dough, which is slightly loose, shape the dough into strips, and then divide it into small flour agents;

Step 4, pick up a rolling pin and roll the dough into dumpling skin, which is slightly thicker in the middle and thinner in the edge. Wrap the stuffing and knead it into jiaozi, add water to the pot, boil it and put it in jiaozi until it floats on the pot surface completely, and jiaozi bulges;

Step 5: Explain that jiaozi is ripe. Take out the water control, a small bowl, add some vinegar and soy sauce, add a little Chili oil and mix well. jiaozi can eat it with the juice.

Bian Xiao concluded: jiaozi with white radish can be mixed with pork or beef, you can choose at will. Since learning how to do it, my family has stopped clamoring to go to the supermarket to buy quick-frozen ones. If you feel troublesome, you can make more at home and freeze it in the refrigerator. It is very convenient to take out a boiled beef stuffing jiaozi, which can be used not only for boiled jiaozi, but also for fried dumplings.

Cooking tips: 1. Do you make jiaozi with radish, mixed with oil or blanched? The chef said that the correct way should be to marinate with salt. If you directly adjust the oil, the water in the radish still exists and it can't be done well. But if blanched, the umami taste of radish will be lost, so the method of salting is the most suitable.

2, beef stuffing water is to make the meat stuffing more fluffy and tender, so the stuffing is better to eat. Of course, you don't have to do it if you don't like it. The last step of refueling is to lock the moisture of the ingredients to prevent them from drying out.

3, cooking jiaozi, cold water pot boiling water pot? How well did you do? The correct way is to scald with boiling water. Cold water sticks to the pot easily, but it is not easy to cook. Boiling water will quickly imprison the dumpling skin, so that jiaozi will not stick easily. Jiaozi will cook until there are small bubbles on the skin, which is slightly transparent.