There is no fixed answer to whether white radish should be blanched or salted when making dumpling fillings, because different tastes require different processing methods. Some prefer the blanching method, while others prefer salt. Some methods of soaking are to do nothing and just use it to make stuffing to make dumplings. As for which method is better? It depends on everyone's taste. I like to blanch the radish. This method is more common and can remove the spicy taste of white radish.

White radish is a home-cooked dish in autumn and winter. Use it to make dumplings and steamed buns. They are delicious, juicy and refreshing, and can help digestion and cleanse the stomach, resolve phlegm and relieve coughs. Below I will explain Let’s share three ways to process white radish yourself.

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

White radish has a spicy taste and is relatively watery. Whether it is used as stuffing or cold salad, it is juicy, crispy and tender. Generally, white radish is used as stuffing because its spicy taste affects the taste. If mixed with meat It also makes the meat taste bad, so some people just blanch it in water to remove its spicy taste. First wash the white radish and cut it into large pieces, put it into boiling water, blanch it until it changes color and then remove it. Generally, the smell of radish will appear at this time, so you must pick it up immediately. After being soaked in cold water, the radish will not become very soft, and the spicy taste will be removed, and the taste will not be lost much, so you can enjoy the taste. It's more delicious. Remember, don't cook white radish for a long time, otherwise it will be counterproductive. Then cut the blanched white radish into small dices, and you can make the stuffing. Be sure not to cut the radish into too small pieces before blanching, otherwise a lot of nutrients will be lost. The pungent flavor of radish comes from the mustard oil in radish, which promotes digestion and is good for health. Boiling removes this taste, which means that most of the nutrients are also lost.

The second salting method: How to salt radish?

I have also tried this method of processing white radish, because I love eating dumplings. I have made nearly 80 recipes for various dumplings, and all of them have been published. It can be said that there are various processing methods. I have tried almost every method of using ingredients. Because white radish has a lot of water, some people don't like it too much, so they use salting to remove the water, which also removes some of the spiciness. The method is relatively simple. Wash, peel and cut the white radish. Ding Ding, add a little salt and mix well. Wait for a while and the water will come out. Just filter out the water. Remember, don't add too much salt to the white radish, otherwise the taste will not be good and the water will be salted. It's over. The dumpling filling is not tasty, too dry and too woody, with less juice and really not fresh anymore. Some friends like to fork the white radish into shreds for filling, which is also possible, but because the shreds are too thin and salted, they are particularly prone to moisture. As a result, all the moisture is gone, and the taste is not good. It depends on personal taste, I don’t recommend this.

The third method is to make stuffing directly.

This method of making stuffing directly from white radish is a method passed down by the older generation. In the past, eating dumplings once was really like celebrating the New Year. Only people can eat it, so the cooking method basically uses the original ingredients, and the ingredients will not be over-processed. I grew up eating dumplings like this when I was a kid. It can be said that when I started my own family, I used to make dumplings directly from white radish. The taste is not as weird as some people say. Well, actually, it is very refreshing and delicious, with a bit of radish flavor, but without losing any nutrients, and it also has a special texture.

The specific method is: wash the white radish and cut it into small dices, then chop the pork with suitable fat and leanness into minced meat. There is no need to fetch water or stock, because the white radish has a lot of water, you can use it Pour the water into the meat paste, add seasonings and mix well. Then add the white radish directly and mix it into dumpling filling. Add cooked rapeseed oil and mix evenly. Coat them with oil. When wrapping, add salt and mix evenly. In this way, the water in the white radish can make the meat paste juicy and not dry. It tastes fresh, delicious, juicy, full of flavor, and has a better texture. Many elderly people like to make dumplings in this way. It is really the original juice. Original radish dumplings!

Cocoa’s Tips

1. When blanch white radish, do not cut it into small dices, but into large pieces, so that the water is not easily lost and the nutrients are not easily lost

2. Use salted white radish. Do not add too much salt. This will remove too much water and affect the freshness and tenderness of the stuffing.

3. When blanching the white radish, cook it for too long. Once it smells and changes color, pick it up