Do you want to blanch radish jiaozi? As the saying goes, eat radish in winter and ginger in summer. Now that it has entered the autumn and winter season, every household will start to buy stewed radish. The nutritional value of white radish is also high, and it tastes delicious. Let me talk about radish dumplings. Do you want to blanch the radish?

Do you want to blanch radish jiaozi? 1 When you wrap jiaozi with radish, you don't need to blanch it, because most of the nutrients will be lost after blanching, and the crispy taste will be lost. The dumpling stuffing wrapped with such radish has a lot of water.

Not only is it not nutritious, but it is not delicious. So when we wrap jiaozi with radish, don't be silly to blanch again. It is precisely because this step is wrong that the packaged jiaozi is not delicious.

So when making jiaozi, how to get rid of the spicy taste and excess water in white radish? Add 1 step before making dumpling stuffing, and the jiaozi made is tender and juicy, especially delicious! Today, the greedy cat will share with you the practice of jiaozi's white radish. If you look at it once, you will definitely make a delicious white radish jiaozi.

White radish pork jiaozi

Flour 300g, hot water 150g, radish 1, half a catty of pork, 2 peppers, cooking wine 1 tablespoon, chives 1 teaspoon, salt 3g, soy sauce 2 tablespoons, oyster sauce 1 tablespoon, peanut oil 3 tablespoons, starch/teaspoon.

Production steps

1, prepare the ingredients. Today's jiaozi is made of some naked oats powder, which is healthier to eat. Pork is bought with plum head meat, and it tastes particularly delicious when chopped.

2. Clean the radish, add 1 tablespoon salt, grab the water by hand, and marinate for 10 minute, and the excess water and spicy taste in the radish will be exhausted. Then squeeze out the water from the radish and cut it into small pieces with a knife. The white radish treated in this way is delicious 100 times more than the blanched radish.

3. Mix the drained shredded white radish with other stuffing seasonings evenly, and the stuffing is ready, with a particularly strong flavor.

4. Mix the flour and naked oats evenly. I used half flour and half naked oats flour. If there is no naked oats powder, make it into white dumpling skin. Add hot water and stir it into snowflakes, then knead it into smooth dough.

5. Knead the dough into long strips and cut into small portions, each about15g.

6. Then roll the small dose into a thin circle, do it all well, and cover it with plastic wrap in time to prevent dehydration, dryness and cracking.

7. Take a dumpling skin and wrap it with appropriate amount of white radish and pork stuffing.

8. Press the joints tightly with both hands, and jiaozi will be ready. Those who like lace can also be kneaded into their favorite shapes.

9. Boil a pot of clear water, add proper amount of oil and salt to the water, put jiaozi into the pot, add 1/3 clear water, add it after the fire is boiled, and then boil it, and jiaozi will be cooked.

The cooked jiaozi is particularly fragrant and smooth, and the dumpling wrappers made by ourselves are very resistant to cooking and particularly tough. Does jiaozi need to blanch with white radish? Certainly not necessary. Many people make mistakes. No wonder the taste is not fresh and delicious.

Efficacy and function of white radish

First, help digestion.

This dish can help digestion. I think many people know. We often hear people say that eating too much is hard to digest. It is very correct to eat some white radish to help digestion.

Because this vegetable is a natural digestive agent, the root of this vegetable is rich in many enzymes and other very good substances, which can help decompose a lot of fat. Some of these substances can help enhance gastrointestinal movement, help food absorption, and also play a role in reducing the formation of gastric acid.

Second, enhance the body's immunity

White radish is rich in vitamins, trace elements zinc and minerals, which can help people improve their immune system and resist diseases.

Especially when the seasons change, the weather is abnormal and very dry. At this time, it is suitable to use more white radish, which is helpful to prevent diseases such as colds. It should be noted here that those people with deficiency-cold constitution and poor spleen and stomach should try to eat this dish as little as possible, otherwise it will cause more serious deficiency-cold symptoms.

Third, prevention and treatment of cancer.

White radish can rely on various enzymes contained in it to help the human body decompose a carcinogen, thus playing a role in preventing and treating cancer.

At present, cancer can be treated by controlling the activity of cancer cells, and the human body itself has such cells that devour cancer cells. When these cells are strong, cancer cells can be controlled within a range.

Lignin contained in white radish can not devour cancer cells, but it can provide energy for phagocytes in human body and increase their vitality.

Do you want to blanch radish jiaozi? Do you want to blanch the radish for jiaozi stuffing? Chef: No, no wonder jiaozi tastes terrible. In winter, besides cabbage stuffing, radish stuffing is actually the first choice for eating jiaozi.

Radish is easy to handle, and can be directly shredded. Moreover, radish itself has no special taste, only a touch of radish stuffing is acceptable to most people, and radish is rich in dietary fiber, which is helpful for digestion. So if you haven't eaten jiaozi stuffed with radish, you must try it and you will love it.

When filling radish, some people will choose to kill water with salt, while others will scald it with hot water. In fact, these two methods are not right. The radish stuffing jiaozi made in this way is not delicious, tasteless and tasteless, and the radish has no taste at all.

Let's share my family's practice with you, and follow me to make a delicious and radish-flavored jiaozi. Let's take a look together ~

-jiaozi with radish-

Food preparation

300g of common flour, about 500g of 1 green radish, 250g of pork stuffing, 2 shallots, 3 slices of ginger, proper amount of edible oil and salt, 2 tablespoons of soy sauce, and 1 tablespoon of soy sauce.

working methods

1. To make jiaozi, first mix the flour, put 300g of ordinary flour into a pot, add 2g of salt to increase gluten, and then mix the flour with about150g of warm water. Jiaozi pays attention to soft noodles, but I usually make them hard, which makes them easier to wrap and won't break the skin. It depends on your own preferences. Mix the dough, cover it and wake it for half an hour.

2. Let's talk about pork first. Radish and pork go well with stuffing. Radish can absorb the greasy of pork, and pork can better foil the fragrance of radish. I use two cuts of meat, so fat meat and lean meat are obviously separated. So I separated the two when I cut them.

3. After the pork is cut, we first treat the lean meat stuffing, put it in a bowl, add 2 tablespoons of light soy sauce, 1 tablespoon of light soy sauce, a proper amount of salt, beat it in one direction with chopsticks, and then marinate it for 15-20 minutes.

4. Deal with the fat part, cut some chopped green onion, put the fat into the pot, stir-fry the excess oil until the fat is dry and yellow, add chopped green onion, stir-fry the fragrance, and turn off the fire to cool.

5, this step to deal with our protagonist, I use green radish, personally prefer, more fragrant, you can also use white radish. Wash and peel the radish, cut off the head and tail without peeling. Wipe it directly into filaments with a steel wire brush.

At this time, the water in the radish has come out with the process of wiping silk. We don't need to add salt to kill water, just wrap the shredded radish with gauze and squeeze out the excess water. If salt is added, the radish will lose too much water. After the water is squeezed out, the shredded radish will become very dry and firewood.

6. Pour the pre-cooked scallion oil into the meat stuffing and mix well again. I have enough fat oil, so I didn't put more vegetable oil. If there is no fat oil, you can burn onion oil with vegetable oil instead.

7. Put the radish into the meat stuffing, mix it evenly with the meat stuffing, and then add the right amount of salt according to the salinity. Note here that when we mix radish stuffing, we don't need to add too much seasoning, the simpler the better, especially thirteen spices, oyster sauce, monosodium glutamate and so on. It will make the radish stuffing taste strange.

8. When the stuffing is ready, we will start wrapping jiaozi. Knead the dough until it is smooth, knead it into long strips, and cut it into jiaozi with uniform size. Then roll it into a thin and uniform dumpling skin. Then wrap it into jiaozi in the way you like. My bag is crescent-shaped

9. Cook jiaozi. Fresh jiaozi is easy to make. Boil, put in jiaozi, stir to prevent jiaozi from sinking into the bottom of the pot, and then cover the pot. After the fire boils, continue to cook for 3-5 minutes, and jiaozi will be cooked. Meat stuffing is not as difficult as we thought.

Then the cooked jiaozi is fished out and drained, and it can be served, and the steaming jiaozi can enjoy it. Jiaozi, the radish stuffing packed in this way is rich in radish flavor, tender in meat, and chewy to the taste of shredded radish, which is very enjoyable to eat. Try it, too!

abstract

1, after the radish is shredded, don't kill the water with salt, because the water in the radish itself has already come out, and we just need to squeeze it out. If you add salt, the radish will lose too much water. After the water is squeezed out, the shredded radish will be too dry and have no fragrance and taste.

2. You don't need to blanch the radish. Some people worry that radish will have a pungent taste and need to be blanched. In fact, when we squeeze out the water, the pungent taste in the radish is almost gone. One more step of blanching will remove the fragrance of radish, which is unnecessary.

3. When adjusting radish stuffing, the seasoning should be as simple as possible. Soy sauce is soy sauce, scallion oil is seasoning, and salt is seasoning. The simpler, the more fragrant the radish itself can be. Complex seasonings can make the taste strange.

4. jiaozi, which can't be eaten at one time, is better when you add some oil and fry it in an electric baking pan.