Every autumn and winter, after Chinese cabbage and radish are on the market, these two dishes have successfully occupied the table of farmers. Besides cooking, farmers prefer to use them to wrap jiaozi and steamed buns.

Since today's topic is jiaozi stuffed with radish, we have to throw the cabbage out. As one of the main dishes in winter, radish is eaten in a variety of ways.

Eating radish in winter and ginger in summer, the old saying in rural areas sums up that radish plays an important role. Radish has the functions of eliminating internal deposition, clearing away heat and resolving phlegm, detoxifying, etc. Regular eating radish can help digestion, nourish the throat, resolve phlegm and smooth qi, and prevent colds. Radish is rich in carbohydrates and various vitamins with high nutritional value.

Since radish has so many benefits, it must be the best choice to eat radish frequently. In other words, there are many ways to eat radish, not to mention making various cuisines. It is also the most favorite dish for farmers to make jiaozi or buns.

The shredded radish is wrapped in jiaozi, which is tender and delicious. If it is not wrapped well, it will taste crunchy and smell strange, which depends on experience.

In the past, my mother-in-law always blanched shredded radish with hot water and wrapped it in jiaozi to eat, but carefree disliked losing all the nutrients, so carefree tried to keep the nutrients of radish and still be delicious.

However, jiaozi, the shredded radish that is not blanched, tastes unfamiliar. No matter how hard it is cooked, it tastes creaky and has a strange taste.

Later, after leisurely trying to wipe the radish into silk, sprinkle some salty salt into it, grab it evenly by hand, and let it stand for an hour, and the water in the radish will run out. Squeeze the shredded radish with a fist and squeeze out the excess water to wrap jiaozi.

Shredded turnips are wrapped in jiaozi, which is a dish that needs a lot of oil and water. Without oil, firewood is not delicious. Before making shredded turnips in jiaozi, we should prepare vermicelli, soak the vermicelli well, dice the pork belly, mince the onion, ginger and garlic, put it in a pot, add enough cooked peanut oil, pepper noodles, or noodle sauce and salt chicken essence, which means that all the seasonings are put in place at this time.

Finally, add chopped shredded radish, stir well, and see if there is enough oil and water in the dish. If there is no oil color, add some quickly. This thing can't do without oil, and so on, the packaged jiaozi will be delicious.

If you have shepherd's purse, you can put some shepherd's purse or proper auricularia auricula. In the past, we used to put some shredded carrots in our house to enhance the taste and color, but it seems that people say that the two don't fit together, so now we give up carrots. In fact, carrots taste better.

Those who like to eat shredded radish in jiaozi can also wrap prawns and shredded radish in jiaozi. The taste is also quite good. No matter what you cook with, you need to kill it with salt in advance. The jiaozi made in this way tastes very good.

Do radishes need to be blanched in jiaozi, where radishes are often stuffed? What problems should you pay attention to to to make dumpling stuffing more delicious?

Jiaozi is wrapped in radish, mostly in autumn and winter. So, do you need to blanch the radish with boiling water? According to my experience, after first frost and before beginning of winter, when it seems that the pulp is not opened, you don't need to open it, just cut it or wipe it with a brush, then chop it up, and add meat and other seasonings to make stuffing. However, the radish harvested in beginning of winter has been fully opened. At this time, after the radish is shredded or wiped, it needs to be blanched with boiling water, and then finely chopped with meat and other seasonings. I didn't delve into the reason, just the experience of our rural people. It may be that the radish harvested intensively after beginning of winter has grown by then, and the taste of radish is too strong, so it is necessary to blanch it with boiling water to dilute the mustard gas of radish, that is, the pungent gas.

When I was young, I used radish to wrap jiaozi or steamed buns at home, usually boiled in water. We called fried shredded radish there, boiled in water and then soaked in cold water, so that the wrapped jiaozi or steamed buns tasted better. Because radish is the main course in winter, every household often smells fried shredded radish. If people swear in the countryside, they say, "Get out of your shredded radish pot!" " It shows that farmers often burn large pots and blanch shredded radish with boiling water in winter. Later, I wrapped jiaozi or steamed buns with shredded radish. I heard that the radish that was not completely ripe did not need boiling water, so I tried to cook it several times. The taste was really better than the shredded radish that had been boiled with boiling water, and it also better preserved the nutritional value of radish.

So, what problems should we pay attention to to to make radish jiaozi taste better?

First of all, radishes like big oil and water, and they are wrapped in shredded radish and jiaozi. You must put more oil, and you can also put more finely chopped pork belly. Pork belly is best fried with oil in advance, and various seasonings are added to make the taste enter the meat in advance.

Secondly, wrapping shredded radish in jiaozi alone is rather monotonous, and the spicy smell of radish is relatively raw, so it should be added to other dishes to neutralize it. The best companion of shredded radish is shepherd's purse after first frost. At this time, the shepherd's purse is particularly delicious after it is tender. Chop it with shredded radish, and you can also add vermicelli or vermicelli (blanched with boiling water) and shredded carrot. Of course, those who like tofu can also add small diced tofu (cut tofu into small dices and oil it).

Third, we should pay attention to the use of spices. As mentioned earlier, put more peanut oil, and at the same time, all spiced noodles, chopped green onions, sesame oil, oil consumption and chicken essence should be used in place. Needless to say, salt is tasteless, but too salty will dilute the taste and be harmful to health.

The above is Yan Zi's experience in wrapping jiaozi or steamed stuffed bun with shredded radish. You can try this recipe!

Radish is one of the oldest cultivated vegetables in the world. As far back as 4500 years ago, radish has become an important food in Egypt. It is widely planted in all parts of China. Radish is known as "October Radish Competing for Ginseng". Radish is our most common vegetable. In winter, radish is the main vegetable in many places.

We have two kinds of common radishes, white radish and green radish. But according to the radish season, it can be divided into China radish and four-season radish. Among them, China radish can be divided into four basic types:

The first kind: autumn and winter radish, which is planted everywhere, is planted in late summer and autumn, and harvested in late autumn and early winter. It can be divided into different varieties such as red skin, green skin, white skin and green skin red heart.

The second kind, winter and spring radish. This kind of radish is mainly planted in the south of the Yangtze River and Sichuan Province, because these places are not too cold in winter and are suitable for planting.

The third kind, spring and summer radish, is planted everywhere, which is relatively cold-resistant, strong in winter and short in growth period.

The fourth kind, summer and autumn radish, which is planted most in the south of the Yellow River, must be used as vegetables in the off-season of summer and autumn. More resistant to moisture and heat.

Four-season radish: it is a small radish with small leaves, thin petiole and many hairs. It is a variety introduced in the United States. Four-season radish varieties include Nanjing Yanghua radish, Shanghai Little Radish and Yantai Hongding.

The radishes we eat most in autumn and winter are white radishes and green radishes. In fact, green radishes are not available in many places. These radishes are spicy in taste, green in skin, crisp and tender, and juicy. In many places, dried radishes will be dried in autumn as winter stew. Generally, we make pickled radishes, and most of them like to make them.

The way to eat radish is as varied as other vegetables, such as frying, stewing, boiling, burning, cold salad, stuffing, drying in the sun, pickling, etc. For food, radish can really be made into a radish feast. Love to eat food, radish stuffing is more, Bao jiaozi and Bao Baozi are very delicious, but some people say that the stuffing is boiled? Some people say that you don't need to blanch for stuffing? The friends are all confused. Is the radish filling in the end? Below I will share my own practice.

Jiaozi, which is often stuffed with radishes, does the radishes need blanching? Can be divided into two kinds to share:

The first kind of radish filling is not blanched, white radish. If we use white radish for filling, there are many so-called water radishes. This kind of radish has more water and lighter taste, so it is suitable for filling, so it is not necessary to blanch. Because radishes are more oily, it is better to cook with meat, which can be diced or shredded. Meat is generally dry, and it can be combined with radish juice.

The second method of blanching turnips for stuffing usually requires blanching, because turnips have a unique spicy taste, and many people don't like it, which can cover the taste of other ingredients with stuffing. Some people blanch turnips for stuffing, and the taste is much less and more delicious.

This kind of green radish for filling and blanching should also be seasonal. Generally, this kind of green radish tastes delicious in first frost, and it doesn't have the unpleasant radish smell. It would be a pity to blanch it with boiling water. After first frost, if you don't like the radish flavor, you can blanch it.

Using radish as stuffing, what problems should we pay attention to to to make dumpling stuffing more delicious? Radishes are oily, especially jiaozi and steamed stuffed buns, which are suitable for stuffing with meat. The best meat collocation is pork, and the ratio of fat to thin can be:1; 1, so the radish is eating oil, and the proportion of fat is there, so it can be delicious. Seasoning can be added with light soy sauce, Jiang Mo, chives, monosodium glutamate or chicken essence, and diced radish and shredded radish are fine. It is best not to remove water, so that the juice of the meat stuffing will be more, and the dumpling stuffing is too dry to taste.

Do radishes need to be blanched in jiaozi, where radishes are often stuffed? What problems should you pay attention to to to make dumpling stuffing more delicious?

Here in Hubei, there is a fried snack called radish jiaozi. Let me describe it in words. First of all, it is completely different from the northern jiaozi we eat. Although it is difficult, it is also called jiaozi, but it is a kind of fried food. The fried radish jiaozi is like the moon with more meat after the Tenth Five-Year Plan. The thin rice paste is wrapped in white and tender shredded radish. The rice paste is held with special tools and fried in an oil pan until it is golden and crispy.

At that time, I bought a fried radish jiaozi at the school gate every day after school, and stood in front of the stall waiting for jiaozi to cook. The aroma was tangy, the taste was tender outside, and the batter prepared by rice paste was very crisp. Because the filling was shredded radish, the crisp taste was still a little soft, but shredded radish was crisp, salty and spicy, spicy and fragrant. Anyway, in retrospect, it was very delicious.

For a moment, I thought I was talking about the kind of radish jiaozi introduced to you above. Looking closely, I was disappointed that the original topic was about the northern jiaozi with radish stuffing.

But it still gave me a chance to recall the past. Although the northern jiaozi with radish stuffing is not common, at least in my family, it is not unheard of. The northern jiaozi with radish stuffing made by Hubei people will learn more or less from the stuffing practice of radish jiaozi here in Hubei.

Do radishes need to be blanched in jiaozi, where radishes are often stuffed? What problems should you pay attention to to to make dumpling stuffing more delicious?

Of all the fillings in northern jiaozi, jiaozi, the radish stuffing, has really only been cooked and eaten at home. When eating out in northern jiaozi, most of them order Chinese cabbage or leeks. Other fillings are always worried that the outside is not delicious, so they are made at home. The shredded radish in the stuffing really didn't want to blanch in the past. Under the influence of fried radish jiaozi, the treatment method of shredded radish is mostly to add salt for pickling, and more shredded radish will be pickled after pickling.

1, peel off the old skin of the radish bought from the vegetable market and cut it into filaments. I feel that jiaozi, which makes radish stuffing, is more delicious when it is finely cut;

2. Transfer the shredded radish into a large bowl, add 1 spoon of salt, stir well and marinate for about 5 minutes;

3. Waiting time for pickled shredded radish, let's prepare the meat stuffing, a piece of pork belly with more lean meat, chop it into minced meat by hand in advance, try to chop it as delicately as possible, then add chopped green onion, Jiang Mo, cooking wine, soy sauce, soy sauce and salad oil, stir well, and finally add a small amount of salt and water, and stir more;

4. Add a small amount of water for many times and stir it repeatedly. After stirring the meat, the taste will be fresh and tender;

5. After the shredded radish is marinated, a lot of juice will be produced, and the marinated juice will be dumped;

6. Cut the fresh red pepper into filaments and put it in the bowl of shredded radish. Sprinkle with boiling hot oil to stimulate the fragrance of shredded radish. Add more salad oil to shredded radish, which will be better.

7. After that, stir the shredded radish soaked with superheated oil evenly, let it cool slightly, put it together with the minced meat we just prepared, and stir evenly. My family's practice is that 3 portions of shredded radish are matched with a minced meat, so that the jiaozi stuffed with radish can eat the crispness of shredded radish after cooking, and it also has a little meat flavor;

Do radishes need to be blanched in jiaozi, where radishes are often stuffed? What problems should you pay attention to to to make dumpling stuffing more delicious?

At the end of the paper, I still want to say a few words. I really didn't want to blanch the shredded radish in the northern jiaozi where radish stuffing is made at home. Due to the influence of fried radish jiaozi, the treatment method of shredded radish is mostly to add salt for pickling. After pickling, shredded radish will produce more juice. After pouring out the juice, mix it with a small amount of minced pork, add seasoning and stir evenly, and the delicious radish stuffing will be ready.

If we say that jiaozi, who makes radish stuffing, should pay attention to what problems with stuffing, we summarize as follows:

1, the shredded radish is pickled directly with salt without blanching, and the shredded radish after water is more crisp;

2, more radish oil will be more delicious, so it is necessary to pour boiling hot oil before mixing the meat stuffing to stimulate the fragrance of radish;

3. The shredded radish drenched with hot oil needs to be cooled before it can be mixed into the meat stuffing;

4, with shredded radish meat, I think a little more pork belly will be more delicious, and the total amount of meat stuffing should not be too much, mainly shredded radish, a small amount of meat stuffing can be;

Everyone in jiaozi loves to eat Chinese food. Who doesn't know jiaozi in China? Who hasn't eaten jiaozi? Jiaozi stuffed with radish is also very delicious, but do you want to blanch the radish? Today, I will answer your questions and teach you how to make jiaozi with radish stuffing.

① Radish is shredded. It's very convenient to buy special radish shreds if the knife skills are not good. No need to blanch shredded radish, no need to blanch, no need to blanch ... If shredded radish is blanched, the taste is not crisp, and the taste of radish is gone. Teach everyone how to treat shredded radish. When shredded radish is accompanied by salt, the excess water can be flooded out without affecting the taste.

② Five eggs are fried and fried. The number of eggs is determined according to the number of people, and more people can put more eggs. Soak the vermicelli for two hours and chop it. When the above three materials are ready, you can adjust the stuffing. Put them all together, add salt, monosodium glutamate, chicken essence, thirteen spices and salad oil and stir well. Dumpling skins are sold in the vegetable market. Just buy it and wrap it directly.

③ Boil the water and put it into jiaozi. After boiling, add a spoonful of cold water. After repeated for more than three times, jiaozi will basically be cooked. Take it out and eat it ...

Do radishes need to be blanched in jiaozi, where radishes are often stuffed? What problems should you pay attention to to to make dumpling stuffing more delicious?

Generally speaking, when rural people pack jiaozi, the stuffing of dumplings will be mainly seasonal vegetables grown in their own small vegetable garden. In winter, the most seasonal vegetables for rural people in jiaozi are the radish and cabbage stored in the cellar after harvest in early winter.

Rural people have always said that they eat radish in winter and ginger in summer. They think that eating radish in winter will have special effects. Eating more in winter has many benefits to people's health. Radish is crisp and delicious, and it is very delicious to cook radish soup, cold salad and stuffing. Therefore, eating jiaozi with radish meat in winter is really the most appropriate.

Home-cooked radish stuffing jiaozi, do you need to blanch the radish?

When filling jiaozi with radish, the most basic thing is to wash the prepared radish and insert it into silk. Everyone knows that radish has an astringent taste when eaten raw. Naturally, when making dumpling stuffing, in order to get rid of this taste, people will feel that shredded radish should be blanched in water, so that there will be no astringent taste.

Actually, I think it is a mistake to blanch shredded radish in water. Radish is rich in nutrients. If you blanch radish with boiling water, it will lead to a large loss of nutrients in radish. Although the radish blanched with water has no pungent taste, the dumpling stuffing made has lost its unique taste because of the loss of nutrients, so the packaged jiaozi is not delicious. Raw radish has a raw taste, but after the dumpling stuffing is cooked, the radish stuffing jiaozi can't feel raw, so it doesn't need to be blanched when radish is used as dumpling stuffing.

Pay attention to what problems can make dumpling stuffing more delicious.

After the radish is shredded, it doesn't need to be blanched. Chop it directly, put it into the prepared meat paste which is raised in advance with peanut oil and stir it evenly. After stirring it evenly, add the seasoning, salt, monosodium glutamate and sesame oil that should be put in the dumpling stuffing.

If you are afraid of the raw taste of radish, you can add a little cooking wine, green onions or green onions to the radish stuffing, which will reduce the unique taste of radish and make the dumpling stuffing more delicious.

It is especially important to note that radish itself contains a lot of water, so don't put more salt when filling. Radish stuffing likes light. Too much salt will not only affect the delicious dumpling stuffing, but also kill more water in the radish because of too much salt, which will lead to the dumpling skin not being pinched tightly and affect the quality of jiaozi.

That's how I wrap jiaozi with radish stuffing in winter. The radish I use doesn't need to be blanched. Did you blanch jiaozi with shredded radish? Welcome everyone to leave a message and share their own practices.

Do radishes need to be blanched in jiaozi, where radishes are often stuffed? What problems should you pay attention to to to make dumpling stuffing more delicious?

Jiaozi stuffed with radish really needs to be blanched. The purpose of blanching is to remove the spicy taste of raw radish and improve the taste of radish. Jiaozi stuffed with radish tastes like the fragrance of radish and the soft and waxy taste of radish. If you don't blanch, you will feel crispy and uncoordinated with the meat.

First of all, peel the radish, remove the tendons and shred it, and choose white radish or green radish. Green radish tastes sweeter. But be sure to remember that if you remove the radish tendon under the radish skin, the taste and taste of the radish tendon will be worse than that of the radish meat inside. Put the shredded radish into boiling water and blanch it for about 3 minutes. When it is cut off by hand, it can be taken out and cooled.

Cool the blanched shredded radish, squeeze the water out, and then chop it with a knife.

Add Jiang Mo, chopped green onion, salt, pepper, oil consumption, eggs, and a small amount of spiced powder to make stuffing, and stir clockwise. During the stirring process, add 2 liang of water to a catty of meat stuffing, stir the meat stuffing vigorously, eat water, and mix the chopped radish with the meat stuffing to make jiaozi.

The wrapped jiaozi, the radish tastes fragrant and slightly sweet. Because a small amount of spiced powder is added to the meat stuffing, besides removing the fishy smell of the pork itself, it will give people an unspeakable aftertaste, and can't say what to put, but the aftertaste is very delicious. Spiced powder is the crowning touch of pork stuffing with radish. Jiaozi is ripe. Let's eat.

When radish is used as stuffing, it needs to be blanched first. If the dumpling stuffing is delicious, you can put a very small amount of spiced powder. I hope you like my sharing.

Jiaozi, do you need to blanch the radish? What can be done to make dumpling stuffing more delicious?

I remember when I was a child, I had a headache when I saw shredded radish, and I was full when I smelled shredded radish. Every time I cooked radish at home, I didn't like it. When I grow up, maybe people's sense of smell and taste have changed. I especially like jiaozi and steamed buns stuffed with radish. In my impression, a few years ago, whether our family made steamed buns or jiaozi, we boiled the shredded radish with boiling water in advance, then dipped it in cold water for a while and then chopped the jiaozi.

It is said that radish has a taste without boiling water, which is the unique taste of green radish. Many people don't like it, but the radish before first frost was delicious and didn't smell like that. It is a pity to blanch with boiling water. This is what my friend told me. Previously, radish in first frost didn't need boiling water. If you want to wrap jiaozi, just chop it up.

It may also be because the nutritional value of radish has decreased after boiling water, so from then on, our family packed radish stuffing in jiaozi, and boiled radish was basically not needed before the Spring Festival. But after the Spring Festival, it's different. Every time I see jiaozi stuffed with radish, I must fry the radish with boiling water. As for why, I'm not sure. Usually I just eat, and occasionally I just help roll a skin.

According to our chef, jiaozi stuffed with radish, in addition to the usual minced onion and ginger, if you add coriander, the taste will be very different. Also, jiaozi with radish stuffing needs more oil and water, and it's not delicious without oil and water. When putting oil, it is best to heat the vegetable oil. During the heating process, put pepper in the oil and fry it for a while, then pour the oil into the radish stuffing while it is hot.

If you like friends in jiaozi who are vegetarian, you can put dried bean curd, dried shrimps and vermicelli in the radish stuffing, but the dried bean curd is best diced and fried, so that the vegetarian stuffing jiaozi is delicious.

We often eat jiaozi outside, but have you noticed that jiaozi outside is not fragrant at all? If we cook it at home, the jiaozi we make is particularly fragrant. Today, I'd like to share with you jiaozi, who is home-cooked with radish stuffing. Jiaozi can have many kinds of stuffing. Jiaozi stuffed with radish is also very common and easy. Everyone knows the nutritional value of white radish and carrot. But it's best to eat these two radishes separately, not together. If you eat them together, some nutrients will be lost.

If you want to eat delicious radish stuffing jiaozi, you should first rub the radish into filaments and then blanch it with hot water. Why use hot water for blanching? Because the radish is hard, even the shredded radish is hard, and it will be soft when scalded with hot water. Be careful not to take too long when scalding with hot water, usually it takes 2 to 3 minutes. This will not only lose the nutrients, but also make the taste delicious.

But pay attention to a few details. The first is that the shredded radish after blanching with hot water must not be fried again. The second is that the seasonings must be complete, onion, ginger and garlic sesame oil, even 13 fragrance, and monosodium glutamate can't be less. Jiaozi stuffed with shredded radish can be eaten with meat or vegetarian, and a little vermicelli can be added to the vegetarian stuffing. Third, if you are afraid that the jiaozi will be exposed, you can put chopped green onions when cooking jiaozi. As long as you pay attention to the above details, you can eat delicious jiaozi.

Hello, everyone, I am a food lover. How to make jiaozi with home-cooked radish stuffing? I can answer this question. I hope my answer will help you make jiaozi with radish stuffing.

First of all, let's make a self-examination. I stopped answering questions for a month because I was away on a business trip recently, and I will continue to answer your questions today. Jiaozi with radish stuffing is loved by everyone as the most commonly used stuffing in jiaozi. The radish used in jiaozi with radish stuffing is generally white radish, and our white radish in Henan is generally four seasons green radish, which is sweet but not spicy and juicy.

Although the white radish stuffing in jiaozi is delicious, there are seasonal restrictions, because only the white radish harvested around the winter solstice is the best. So do you want to blanch the white radish stuffing in jiaozi? The answer is yes, the specific production method is to follow me into the instant food teaching time.

Jiaozi stuffed with white radish

Required ingredients

White radish, pork belly stuffing, onion, ginger, allspice powder, sesame oil, flour, soy sauce, chicken essence, oyster sauce and flour.

Production step

Step 1: Wash and peel the white radish, then cut it into thick slices and steam it in the drawer.

Step 2: Put the pork belly stuffing into a pot, add the five-spice powder, salt, soy sauce, sesame oil and chicken essence and stir well, then add the chopped green onion and Jiang Mo and continue stirring.

Step 3: put a proper amount of clear water into the evenly stirred meat stuffing, then stir in one direction and pump water into the meat stuffing, and repeat this for three times, thus making the basic meat stuffing.

Step 4: Chop the steamed white radish, then squeeze out the water, then put it into the basic meat stuffing and stir it evenly.

Step 5: Stir the radish meat stuffing evenly, add salt and a little oyster sauce for final seasoning, so that the delicious radish dumpling stuffing is ready. Next, wrap jiaozi, go to jiaozi and eat jiaozi.

Technical question and answer

First, jiaozi, which is often stuffed with radish, does radish need to be blanched?

Answer: The answer is yes. To make homemade radish stuffing jiaozi, it is necessary to blanch the radish. The purpose of blanching is to remove the spicy and peculiar smell in the radish. If the radish is not blanched, it will give off the smell of dead radish when it is heated in jiaozi, which will greatly affect the taste of jiaozi.

Second, how to choose radish when making radish stuffing jiaozi?

A: As the saying goes, you can eat radish in winter and ginger in summer, which shows the benefits of eating radish, so how to choose radish? In fact, the radish after frosting is the best. At this time, the radish is not only not spicy but also slightly sweet and rich in juice.

Third, when the radish is drowning, is it cold water or hot water?

Answer: The blanched radish should be boiled in hot water, so that the blanched radish can keep its green color. In fact, the trick of blanching is that the blanched meat is suitable for cold water and the blanched vegetables are suitable for hot water.

Technical summary

Have your questions been solved through my answers? In fact, making dumpling stuffing, as long as you have prepared the basic meat stuffing, no matter what side dishes you put in it, it will be delicious. The key to the basic meat stuffing is to draw water. Only when the water is completely absorbed in the meat stuffing, the produced dumpling stuffing will be rich in soup. Of course, it will be better to use broth instead of water. You may wish to try it, but it is a physical activity to draw water for dumpling stuffing. Well, that's all. Let's try it, too. It's just the season to eat radishes.