Radish is one of the main vegetables in winter. There is a folk saying that "eat radish in winter and ginger in summer, without a doctor", which is enough to illustrate the benefits of eating radish in winter. There are many ways to make jiaozi with radish stuffing, which people prefer and admire. Jiaozi made of white radish and meat stuffing tastes very good. Let's share with you the practices of vegetarian stuffing and meat stuffing respectively.
One: jiaozi with white radish and vegetarian stuffing.
Ingredients: white radish, fungus, eggs, vermicelli, onion and ginger.
Accessories: cooking oil, soy sauce, oyster sauce, salt and thirteen spices.
Step: 1. Wash and wipe the white radish, marinate it with proper amount of salt 10 minute, kill the water inside, squeeze it out, and chop it on the chopping board.
2. Wash and chop the fungus after soaking. Boil the vermicelli in cold water until it becomes soft, chop it up, put it in a bowl, pour in a proper amount of soy sauce and oyster sauce and marinate it for half an hour.
3. Break up the egg liquid, put it in the oil pan, fry it into broken eggs, and let it cool for later use.
4. Put the auricularia auricula, eggs, onion ginger, vermicelli and shredded white radish into a container, add the cooked oil, thirteen spices and salt, and stir well to make the delicious white radish stuffing.
This kind of white radish stuffing is characterized by refreshing and delicious taste, which retains the fragrant taste of radish to the greatest extent, because it is not spicy with thirteen spices and a little soy sauce.
Two: white radish Chinese hamburger.
White radish is suitable for all kinds of meat stuffing, pork, beef and mutton. Take mutton as an example to share the stuffing of white radish and mutton dumplings.
Ingredients: mutton stuffing, white radish, onion and ginger.
Accessories: cooked oil, soy sauce, soy sauce, oyster sauce, salt, thirteen spices and sesame oil.
Step: 1. Add a proper amount of salt (the amount of pickled mutton stuffing), soy sauce, soy sauce, oyster sauce and thirteen spices to the bought mutton stuffing, and add a small amount of cold water (or pepper water, boil the pepper in hot water and let it cool) and stir in one direction. Remember, many times it is a small amount. Marinate the prepared mutton stuffing for more than half an hour to make it fully tasty.