When I got home, I thought, how can I eat so many radishes? If you don't do it as soon as possible, it will be chaff for a few more days and it will taste terrible. So, I cut some radishes into strips and covered them with big salt to make spiced dried radishes. The rest of the radish is used to eat stuffing. Steamed stuffed bun, jiaozi, fried dumpling or something else.
Tell me how I made jiaozi stuffed with white radish:
First, scrape off the skin of the white radish, in order to remove the spicy taste and the smell of the radish skin after heating. Then, wipe the white radish into silk with a silk wiper and kill the water with a small amount of salt. Finally, squeeze out the radish water slightly (not too dry, or your mouth will dry) for use.
Second, the pot is hot, stir-fry the pork stuffing with chopped green onion and Jiang Mo, then put a spoonful of yellow sauce and a spoonful of oil-consuming small fire, stir-fry until the yellow sauce has no light smell, turn off the fire and let it cool for later use.
Third, soak fans in advance, cook a pot of boiling water and copy a little, and you will die. Chop it with a knife for use.
4. Knead the dough with warm water into a moderate hardness, and cover it (or cover it with plastic wrap) for use.
5. Mix the above (1, 2, 3) spare ingredients together and stir evenly. Then, add the right amount of salt and sesame oil and continue to stir evenly, and then wait until the dough is wrapped in jiaozi. Note: I don't like the seasoning of monosodium glutamate and chicken essence, so I didn't put it in. This can be put or not according to personal habits.
Sixth, knead the cooked noodles a few times to make them more moist. Rub the noodles into strips, cut them into pills, and roll them into dough to wrap the prepared stuffing. Wrapped in jiaozi, cooked and eaten!
Friendly reminder: in fact, this method of making radish stuffing can also be used to make buns. You can use vermicelli instead of vermicelli to make stuffed buns, which will taste better. Fried meat is more fragrant than raw meat. Because the meat stuffing is fried with onion and ginger, and it is fried with yellow sauce, which consumes oil. So the taste is stronger. The vermicelli in the filling absorbs the rich fragrance in the filling. Add flavor when eating.