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Jiangnan snacks (pork dumplings with shredded radish? )

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Jiangnan snacks (pork dumplings with shredded radish? ) material

Radish 3 pork 1200 g pork plate oil 500 g leek 1 a small amount of salt 20 g edible oil 50 g pepper powder 3 tablespoons chicken essence 5 tablespoons soy sauce 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 tablespoon ginger 5 slices cooking wine 2 tablespoons boiled water and a proper amount of water milling powder (glutinous rice flour).

Jiangnan snacks (pork dumplings with shredded radish? ) practice steps

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Step 1

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Add Jiang Mo, soy sauce, pepper powder, 2 spoonfuls of salt and cooking wine to the meat stuffing, stir well, then add lard residue (chopped) and stir well together (if you forget to take pictures when cooking lard, you can clean the pork suet, cut it into small pieces, put it in a pot, add a little cooking wine and a few slices of ginger, and simmer slowly until the lard residue turns golden).

Second step

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Peel and shred radish, add 2 spoonfuls of salt to kill water.

Third step

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You can see the water coming out in about 20 minutes.

Fourth step

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Squeeze the shredded radish dry.

Step five

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Chop it up a little, it doesn't need to be very broken, add chopped green onion.

Step 6

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Add salt, sugar, oyster sauce and chicken essence to the chopped radish stuffing.

Step 7

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Stir evenly

Step 8

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Boil a little cooked oil in the pot, you can add a little lard, it will be more fragrant, and you don't need to add it if you don't like it.

Step 9

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Add the cooled cooked oil into the shredded radish stuffing, then add the pork stuffing with soy sauce and stir evenly.

Step 10

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Glutinous rice flour or (refined rice flour) is put in a big clean basin.

Step 1 1

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Add boiling hot water several times, knead into balls for later use, and divide the ingredients according to the size of the balls. Don't divide it all at once. Wrap around 10 first, and cover the rest with a wet towel to prevent dehydration and dryness.

Step 12

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The wrapped jiaozi are packed in steaming trays (wrapped jiaozi has no hands to take pictures, please forgive me! ? )

Step 13

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Steaming box 100 degrees 15 minutes, take it out immediately after steaming (otherwise it will all collapse). Be sure to take it out at once.

Step 14

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I wrapped it in a big bag and enjoyed it. After cooling, I can wrap it in plastic wrap and steam it when I want to eat it. It's convenient to eat, and it's easy to stick without wrapping it.