The radish is one of the main vegetables in winter, folk have "winter eat radish summer eat ginger, do not need a doctor to prescribe medication," said, enough to illustrate the benefits of eating radish in winter, radish practice has a variety of ways to make dumplings with white radish filling is a more favorite and respected practice, white radish and meat filling made of dumplings are very good taste, the following and share with you respectively. The following are some of the best ways to share your favorite foods with your friends and family.
A: white radish vegetarian dumplings
Instruments: white radish, fungus, eggs, vermicelli, green onions and ginger
Accessories: cooked oil, soy sauce, oyster sauce, salt, thirteen spices
Steps: 1. white radish wash and wipe silk, into the appropriate amount of salt marinade for 10 minutes, to kill the inside of the water to kill the moisture, kill the moisture, clench the dry, put on the board and chopped,
2. >2. fungus soaked and washed and chopped, vermicelli boiled soft over cool water, chopped, put into a bowl, pour appropriate amount of soy sauce and oyster sauce for marinating, marinating time for half an hour.
3. Eggs beaten, put into the frying pan, scrambled into the egg crumbles to cool and spare.
4. Put the fungus, egg, green onion, ginger, vermicelli and grated white radish into a container, add the cooked oil, thirteen spices and salt, mix well, and the fragrant white radish veggie stuffing is ready.
This white radish vegetarian stuffing is characterized by refreshing and delicious, the maximum degree of radish to maintain the fresh flavor, because of the thirteen spices and a little soy sauce oyster sauce, will not eat out of the spicy flavor.
Two: white radish meat dumplings
White radish is suitable for all kinds of meat fillings, pork, beef and mutton can be, the following lamb as an example, to share the white radish and mutton dumplings stuffed with how to do.
Ingredients: mutton stuffing, white radish, onion and ginger
Accessories: cooked oil, soy sauce, soy sauce, oyster sauce, salt, thirteen spices, sesame oil
Steps: 1. buy back the mutton stuffing (preferably chopped by their own hands, good taste, but laborious) into the appropriate amount of salt (the amount of the amount of the stuffing of the mutton pickled) soy sauce, soy sauce and oyster sauce, thirteen spices, many times a small amount of cold boiled water ( or peppercorn water, put peppercorns in hot water to simmer, cool can be) in one direction, remember, is a number of times a small amount, stirring until thick and elastic can be, but also pay attention to, do not put too much water, to the white radish to leave a margin of moisture. The seasoned mutton stuffing marinated for more than half an hour, so that it is fully flavored.