We all know that white radish is a relatively common food. It is rich in nutrients and can be eaten in various ways. Many people use white radish to make dumplings. There are certain things to pay attention to when making dumpling fillings from white radish, which generally requires processing, such as blanching or salting. So is it better to blanch white radish for dumpling filling or salt it? Let’s take a closer look below! Is it better to blanch white radish for dumpling fillings or salt it? It is best to use salted water for shredded radish

Why do I say this? Because the shredded radish is relatively thin, it doesn’t matter how it tastes when blanched in water. First of all, the texture will change. It's not good, and the shredded radish is relatively thin and it's easier to use salted water. The most important thing is that it can maintain the original flavor of the radish and it's not spicy. It is best to blanch the radish cubes in boiling water

Same as above, the radish cubes are relatively thick and it is not easy to remove the water and sand with salt, so it is best to blanch them in water. This can maintain the taste of the radish and remove the excess water. I remember when I went to Mongolia, I saw an aunt who sliced ??the radish and blanched it in a pot, then took it out to cool and chop it into pieces. The dumplings are delicious. The difference between blanching and salting white radish for dumpling fillings

Blanching: This method is also a very common method commonly used by everyone. The white radish itself is very crisp and can easily release water, but once it is blanched in a pot If you use water, the white radish is easy to cook and can ensure that the white radish becomes softer and remove the spicy taste of the radish. This method is also a very common processing method.

Salting: This method is a very common method when we make radishes as cold dishes. If we pickle radishes directly, it will cause the radish to contain more water. The ingredients must not be flavorful, which is also a key to making radish pickles, and blanching the radish is also a key step before starting to make radish. That is to say, most of the water must be drained out of the radish before cooking, so that the radish will wilt and the radish will be delicious. During the process of pickling radish with salt, a lot of water will come out of the radish. After pickling for about ten minutes, the water in the radish will be almost gone, so this is also a good way to release the water. What kind of dumplings are suitable for salted white radish?

If the quantity is relatively large, you can use radish, carrots, mutton, eggs and other ingredients to mix together, that is to say, add more other ingredients, so that Relatively speaking, the proportion of radish will be smaller, so the radish stuffed dumplings will be moderately salty, and salting the radish to remove moisture can keep the crispy texture of the radish, which also eliminates the need to blanch the dumplings until they are seven or eight The trouble of cooking it after it is cooked.