As the saying goes, "eat radish in winter and ginger in summer", in fact, summer is also particularly suitable for eating radish.
Radish is a kind of nutrient-rich vegetable, which is called "small ginseng" among the people and is rich in water, vitamins and minerals. When the temperature is high in summer, the body sweats when it moves. Not only water but also many minerals, such as potassium and sodium, are lost. Eating radish can supplement the lost nutrition well.
Many people don't know that the vitamin C content of radish is 8~ 10 times higher than that of pear. Vitamin C is an antioxidant, which can inhibit melanin deposition, prevent the skin from being tanned in summer and make the skin white, so eat more radishes in summer.
There are many ways to eat radish, such as cold salad, stir-fry, stew, fried radish balls and radish wrapped in jiaozi, all of which are delicious.
When the weather is hot, I like to make radish jiaozi for my family. It can clear away heat and toxic materials, remove dryness and promote fluid production, relieve cough and resolve phlegm, and is light and not greasy. Because radish contains a lot of water, when frying radish balls and wrapping radish jiaozi, the most common problem is that the radish stuffing is love the water, which leads to the stuffing not caking and not fragrant.
In order not to dehydrate radish, some people will pickle radish with salt to kill excess water, but it is too spicy. Some people will scald radishes with boiling water, which can also remove water and lose the umami taste of radishes.
So neither method is very good. How to make radish stuffing? Share my experience with you today.
My second uncle is a professional chef and usually learns a lot of cooking skills from him at home. He told me that when mixing radish stuffing, don't marinate it with salt or blanch it. Try this. Radish is delicious, not spicy, and won't come out of water. The following is the specific practice. Friends who like radish stuffing should learn quickly.
Pork and radish stuffed with jiaozi
Prepare fresh pork belly, white radish, chives, ginger, eggs, salt, soy sauce, soy sauce, oyster sauce, pepper powder and cooking oil.
working methods
The first step, jiaozi should choose fat and thin pork. Pork belly and front leg meat are the best. They are soft and tender, neither dry nor firewood. Wash pork belly, peel it and chop it into minced meat. Wash and cut the onion, and cut the ginger into Jiang Mo.
Step 2: Add chopped green onion and Jiang Mo into the meat stuffing, add appropriate amount of salt, soy sauce and oyster sauce, beat an egg, stir it clockwise with chopsticks, and put it in the refrigerator for half an hour.
Step 3: Wash the radish, peel it and rub it into shredded radish. Pour proper amount of oil into the pot, add shredded radish and stir-fry for a few minutes. When the shredded radish becomes soft and water precipitates, turn off the fire, take it out and chop it up. Add proper amount of cooking oil and stir well.
Step 4, pour shredded radish into the marinated meat stuffing, add appropriate amount of salt and cooking oil, and stir clockwise again to make the pork radish stuffing.
Step 5: Prepare dumpling wrappers and wrap them in your own skillful way.
The chef has something to say.
When filling with radish, "killing water" is a very critical step. The most commonly used methods are pickling and blanching. Although water can be removed, the taste and taste are much worse. The method recommended by the chef is to stir-fry shredded radish in a pot, stir-fry the smell of radish, which is delicious but not spicy, and stir-fry the radish dry, so that there will be no moisture.
Will fried radish dry? Don't worry, chop it and add some cooking oil to stir it. It will taste very oily and especially fragrant.