Raw materials: white radish, green onion, ginger, meat jelly juice, pork filling, salt, soy sauce. Practice: 1. Pork filling appropriate amount, ginger and green onion finely chopped, seasoned with a little salt, monosodium glutamate, soy sauce and stir evenly to taste. The amount of salt, soy sauce according to the total amount of vegetables added to the filling to determine. 2. half a white radish, a small bowl of meat jelly juice, seasoned pork stuffing a bowl. 3. meat jelly juice into the pork stuffing in small batches, pouring the side of the mixing, whisking on the strength of the jelly juice and the pork is completely fused, out of the stuffing texture will be more tender and smooth. Stir vigorously in one direction until it becomes a paste. 4, white radish first cut into thin julienne, with a special wire wiper can also be used, white radish with boiling water blanching, you can go to the raw flavor, while squeezing the water when the water is easy to be squeezed clean, packaged will not be out of a lot of water, I'm lazy did not blanch in boiling water, directly chopped up, wrapped in saran wrap and squeezed dry, no saran wrap with a little bit of the hand clutching the squeeze, provided that the palm of your hand is big enough! The first thing you need to do is to get your hands dirty! Squeeze the time effort to that. 5, will squeeze the water of the carrot filling into the meat mixture and mix well, and then according to the amount of carrots into the right amount of salt, do not too salty Oh! Light taste friends, the second step of adding salt can be saved. If you like, you can also add sesame oil, depending on personal taste. Steamed dumplings need to use hot noodles, that is, with freshly boiled water and noodles. 6, on the pot to steam. Wipe some cooking oil on the grate, or put a few slices of unused carrot slices on the grate like this to prevent the steamed dumplings from sticking to the pan. Steam the vegetarian dumplings for 10 minutes, but for meat dumplings, extend the steaming time to 20 minutes, then turn off the heat and simmer for a while. Tip 1: meat filling should be mixed first, I feel that the onion, ginger chopped more delicious, with a dishwasher rubbed into the end, the flavor is almost. The amount of salt and soy sauce is based on the total amount of vegetables added to the back of the filling, mixing meat can be added first two thirds of the salt and soy sauce. Tip 2: If you have meat jelly juice, you can make the filling soup full of flavor more tender and smooth, no Pidong juice, it does not matter, you can add a moderate amount of vegetable juice or water squeezed out before, you can also add broth broth, add drops of stirring until it becomes a paste, and then pour the vegetable filling mix can be. If the meat is leaner, add some vegetable oil into it. Remember to add less water each time, to be added in several times, add water, stir, add water again, stir again. Add water, stir, add water again, stir again. Stir until the meat is elastic. Dumplings made with this filling will be full of flavor and tender when eaten. Tip 3: Let the meat mixture sit for half an hour, called simmering. At this time, the meat and ingredients blend together, more delicious. Tip 4: Some friends say that they can't always control the saltiness of the stuffing, it's either too salty or too light. I usually, with chopsticks to pick a little bit of mixed meat, taste, (although eating raw meat is very unhygienic, shallow, and then go to gargle, I think there should be no big deal ~ ~ ~) if you feel than the usual taste is slightly salty, that's just right, if and the usual taste of salty just right, then add a little salt, dumplings boiled out of the taste is appropriate.