Pork radish stuffing tastes good, but attention should be paid to the stuffing, especially the handling of radish, such as whether radish needs blanching. Many people don't understand. Some friends think that you don't need to blanch, just add salt to the radish to remove water. In fact, this can not completely remove the spicy taste and "bad smell" of radish, but will cover up the fishy smell of pork. After blanching the radish, all other miscellaneous tastes of the radish can be removed, leaving only the fragrance of the radish, which is very delicious after being packaged into jiaozi. The specific method is as follows.
Pork and radish stuffed with jiaozi
Ingredients required: pork stuffing, radish 1, onion 1, shallot 1, small pepper 1, ginger 1, fragrant leaves 1, star anise 1, 2 tablespoons of light soy sauce, etc.
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2. Add appropriate amount of pepper, ginger slices, onion slices and hot water into the bowl, soak it for 10 minute to make feed water, add appropriate amount of oil, onion slices, pepper, fragrant leaves, star anise and ginger slices into the oil pan, slowly fry until the seasoning is brown, and then take it out with a sieve to make feed oil.
3. Add a proper amount of hot water to the pot, add radish slices after the fire is boiled, and cook for about 2 minutes.
Tip: Because raw radish itself has spicy taste and "bad smell", blanching before filling can effectively remove the spicy taste and "bad smell" of radish, leaving only the sweet smell of radish, which will be perfectly blended with pork after filling. The stuffing made in this way can highlight the fragrance of radish and the fresh smell of pork, and blanching for a short time will not destroy the nutrition of radish, so don't worry.
4. Take out the blanched radish slices with a hedge, air them until they are slightly cool, wrap them with gauze, and squeeze out some water as many times as possible.
Tip: blanched radish needs to squeeze out excess water, which is more conducive to radish absorbing the umami flavor of pork and eating more delicious.
5. Add 2 tablespoons soy sauce, 2 tablespoons soy sauce, salt and Jiang Mo to the meat stuffing. After stirring evenly, pour the water of onion, ginger and pepper into the meat stuffing for three times, and stir it fully clockwise every time when the water enters, so that the meat stuffing and the water are fully integrated and exerted. Pour in 2 tablespoons of feed oil and stir it clockwise again.
Tip: Adding cooking oil can make the meat stuffing fully absorb water. Cooking oil can lock the water in the meat stuffing, make the meat stuffing taste fresh and tender, and also remove the fishy smell, enhance the fragrance and enrich the taste.
6. Chop the pressed radish slices on the chopping board, add them into the meat stuffing and stir well.
7. Pour a proper amount of sesame oil into chopped green onion, mix well and pour into the meat stuffing. After adding chopped green onion, continue to stir evenly clockwise.
8. After pork and green onions are wrapped in jiaozi, you can wrap them in jiaozi and cook them in jiaozi.
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The boiled radish water is not as spicy and smelly as radish, but has a sweet smell, and the radish water also has the function of promoting digestion, so don't pour out the boiled radish water and keep it as water to drink, which can not only replenish water, but also have a certain nourishing effect and will not cause waste.