How to make white radish jiaozi, which is delicious, nutritious and satisfying? White radish jiaozi Ingredients: white radish, minced onion and ginger, dumpling skin seasoning: soy sauce, soy sauce, edible salt, sesame oil, thirteen spices and oil consumption. Prepare a white radish of moderate size. The filling rate of radish is too low, and the total number depends on the situation. Wash the radish, rub it into filaments, scoop in a spoonful of edible salt and marinate for 20 minutes. Squeeze excess water to remove some water vapor.

After pickling, chop the radish on the slate, wrap it with breathable filter cloth, and squeeze off excess water, paying attention to the range. If jiaozi tastes fresh and juicy, it is necessary to keep a trace of water, not to use great strength.

Prepare a proper amount of dumpling stuffing in advance and put it into the pot. According to my taste, I add soy sauce, sauce king, edible salt, oil consumption, sesame oil and thirteen spices. Finally, I add the minced onion and ginger and mix them clockwise.

Put the prepared white radish into the dumpling stuffing, stir well, marinate for a while, and part of the stuffing is ready. Next, the dumpling skin will be made slowly. Dumpling skin is kneaded with cold water, moderate in hardness and smooth to the touch, and it only takes 20 minutes to sober up. In fact, the dumpling wrappers sold in the supermarket are particularly easy to use. You can buy dozens of them for three dollars, which is very cost-effective and saves the trouble of kneading noodles.

Peel off the dumpling skin, scoop in a proper amount of stuffing, pinch the edge, and wrap it into the shape of jiaozi. Beauty and ugliness don't care, so don't reveal any clues. Novices often cook jiaozi porridge, which is very harmful to appetite. Who creates perfection? When cooking jiaozi, you can simply mix a seasoning juice, add rice vinegar, oil pepper and sesame oil according to your personal taste, and add garlic if you like heavy taste. It's sour and spicy.

Boil the boiling water in the pot, put jiaozi in the pot, and pour the boiling water into the cold water. Repeat for three times. When jiaozi is well bred, it will become more and more round, so you can eat it. It is tender, juicy, nutritious and delicious. If you don't want to cook, you can also fry it with an electric baking pan, brush a layer of cooking oil, put it in a jiaozi, heat it left and right together, and roll it a few times in the middle to keep the symmetry when heating, and the color of the small fire is attractive, so that you can eat it out of the pot, crispy outside and tender inside, nutritious and delicious.