There is no fixed answer whether white radish is boiled with salt to make dumplings, because different tastes will lead to different treatment methods. Some people like boiled water, some people like pickles, and some people do nothing but make stuffing and jiaozi. Which method is better? It depends on everyone's taste, so I like the scalding method, which is more common and can remove the spicy taste of white radish.

White radish is a home-cooked dish in autumn and winter. It is delicious to make jiaozi and steamed buns with it. The juice is delicious and refreshing, which is helpful for digestion and cleaning the stomach, eliminating phlegm and relieving cough. Let me share three ways to deal with white radish.

The first blanching method, how to blanch white radish as stuffing?

White radish has a spicy taste, which contains a lot of water. Whether it's stuffing or cold salad, the juice is crisp and tender. Generally, white radish is used as stuffing, which is considered spicy and affects the taste. If it is paired with meat, it will also make the meat taste bad, so cooking a part can remove its spicy taste. First, clean the white radish, cut it into large pieces, blanch it in boiling water, and then pick it up. After cold water, this radish will not become very soft, but also lose its spicy taste, and its taste will not be lost too much, so it tastes more delicious. Remember, don't cook white radish for too long, or it will be counterproductive. Then cut the blanched white radish into small dices, and you can make stuffing. Don't cut the radish too small If you bleach, you will lose a lot of nutrients. The pungent taste of radish comes from the mustard oil of radish, which has the function of promoting digestion and is beneficial to health. After cooking, the taste is gone, indicating that most nutrients are also lost.

The second pickling method: how to pickle white radish?

I've tried this method of handling white radish, because I like jiaozi very much. I made almost 80 recipes from jiaozi, all of which were published. It can be said that almost all methods of handling ingredients have been tried. Some people don't like too much water in white radish, so they use pickling to remove water and then remove some pungent taste. The method is relatively simple. Wash the white radish, peel it, cut it into dices, add a little salt and mix well. The water will come out after a while. Just filter it out. Remember, don't add too much salt to the white radish, because it doesn't taste good, all the water is salted out, and the dumpling stuffing is not delicious and too dry. Some friends like to cut white radish into silk for stuffing, which is also possible, but because the silk is too thin and salty, it is particularly easy to get water. As a result, the water was gone and the taste was not good. According to my personal taste, I don't recommend this.

The third method is to make stuffing directly.

This method of directly filling white radish was handed down from the older generation. Jiaozi used to eat it all at once, but it was really only for the New Year. Therefore, the methods are basically the original ingredients, and the ingredients will not be over-treated. I grew up eating this kind of jiaozi when I was a child. It can be said that I have my own small family. At first, I made jiaozi with white radish as stuffing. The taste is really not what some people say. It has an unpleasant smell. In fact, it is refreshing and delicious, but there is no loss of nutrition at all, and it tastes special.

The specific method is: wash the white radish and cut it directly into small tintin, and then chop the pork with suitable fat and thin into paste, without drawing water or clear soup, because the white radish has a lot of water, you can use it to draw water from the paste. After adding seasoning and stirring, you can directly add white radish and stir it into dumpling stuffing. Stir the cooked rapeseed oil evenly, wrap it with oil, and stir it evenly with salt when wrapping, so that the moisture of white radish can change the paste. It tastes tender and juicy, full and better. Many old people like to eat jiaozi like this. It's really the original radish jiaozi!

Cocoa tips

1, blanch the white radish, don't cut the small tintin, cut it into large pieces, so it is not easy to lose water and nutrients.

2. Marinate white radish with salt, don't add too much salt, remove too much water, and make stuffing to affect the fresh and tender taste.

3, white radish should be drowned, cooked for too long, the taste and discoloration will be picked up.