White radish to do dumpling filling in the end blanching and salting, there is no fixed answer, because the taste is different, the processing method will be different, some like to eat blanching method, some like to eat salting method, there is nothing to do, directly with it to do filling dumplings, as for that method is better? It depends on each person's taste is different, I like to eat blanching method, this method is more common, can remove the spicy flavor of white radish.

White radish is a homemade dish in the fall and winter seasons, using it as filling for dumplings and buns, are delicious, juicy, fresh and refreshing, and can help digestion and clean up the intestines, phlegm and cough, etc. Below I'm going to share all the three ways to deal with white radish on my own.

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

White radish has a pungent flavor, and more water, whether it is to do stuffing or cold mix are juicy, crisp and tender, generally use white radish to do stuffing, that it is pungent flavor, affecting the texture, if and meat with, but also the meat to get the taste is not good, so there is blanching, you can get rid of the pungent flavor, first of all, white radish wash and cut into chunks, down to the boiling water, boil hot to the discoloration to be removed! Generally this time there is the flavor of the radish appeared, immediately must be fished up, after the cool water, this radish will not become very soft, and also the spicy taste removed, the taste is not much loss, can taste more fresh, remember one point, never long boil white radish, or counterproductive. And then blanched white radish cut into small ding ding, you can do stuffing, do not cut the radish piece too small, in the blanching, that will lose a lot of nutrients. The pungent flavor of radish, which comes from the mustard oil of radish, has a pro-digestive effect and is good for health. After boiling to remove this flavor, that also lose most of the nutrients.

The second salting method: how to salt white radish?

This way of dealing with white radish, I have also tried, because I love dumplings, I have made almost 80 various dumpling recipes, and all of them have been published, so it can be said that a variety of ways to deal with the ingredients, almost all tried. White radish due to more water, some people do not like too much, the method of salting to remove the water, and then also remove some spicy flavor, the practice is relatively simple, the white radish washed peeled and cut a small ding ding, add a little salt and mix, and so on a while the water out, the water can be filtered out, remember, do not add too much salt to the white radish, so the taste is not good, the water is salted out! The dumpling filling is not tasty too dry and too faggy, the juice is less, really not fresh and tender. Some of our friends, like to fork the white radish into a shredded filling, can also be, but because the silk is too thin, salted, especially easy to get out of the water, the result is that the water is gone, the taste is not good, depending on personal taste, I do not recommend doing this.

The third method, direct filling

This white radish direct filling method, but the old generation passed down the method, in the past to eat a dumpling, really is the New Year to eat, so the practice is basically the original ingredients, will not be overly put ingredients to deal with. I grew up as a child has always been to eat such dumplings, I can say that I have my own small family, just started are the white radish directly to do the filling package dumplings, the flavor really does not have some people say that those, there is a strange taste is not good, in fact, it is very refreshing and fresh radish flavor is enough for some, but the nutrients are not lost at all, but also special texture.

The specific method is: wash the white radish directly into small ding ding, and then the fat and lean pork, chopped into puree, do not have to beat water or soup, because a lot of water white radish, you can use it to beat the puree water, plus seasonings stirred vigorously after the white radish directly into the mix into the dumpling stuffing, add the cooked canola oil and mix well, with the oil they wrapped, packaged in the time of salt! Stir well, so that the moisture of the white radish can turn the puree juicy and not dry, eat up tender and juicy, and full of flavor, taste better, this method of wrapping dumplings, many elderly people like to eat, really is the original radish dumplings ah!

Coco's tips

1, white radish blanching, do not cut small ding ding, to cut large pieces, so that water is not easy to lose, and nutrition is not easy to lose

2, with salted white radish, do not add more salt, remove too much water, do stuffing affects the tender taste

3, white radish to be blanched, boiled too long, out of the flavor and color on the Fish up