Main Ingredients

White radish? 1 piece

Daikon radish cherry: 1 handful

Flour: 250

Accessories

Steam oil: 1 piece

Egg white: 1 piece

Scented oil: 1 handful

Oyster sauce: 2 handfuls

Onion: 250

Sweet onion: 2 handfuls : 250

Water : appropriate amount

Pepper? : appropriate amount

Specific steps

First step

1. One white radish, cleaned, radish cherry for another use.

Second step

2. washed white radish with a smasher, no smasher can be inserted into the shredded, and then cut a few cuts.

Step 3

3. Don't throw away the washed white radish cherry, add it to the radish filling, each has its own nutrition.

Step 4

4. Chopped radish cherry.

Step 5

5. Squeeze the water out of the chopped white radish and the chopped white radish cherry together, put them in a basin, and pour a proper amount of sesame oil to mix them, which can help to prevent the water from coming out.

Sixth step

6. chopped green onion, put on the radish stuffing, pour hot pepper oil (do not like to eat pepper pick out), and then drizzle with oyster sauce, left and right up and down the turn over and mix well (do not mix the meat as mixing in a circle mix), remember.

Seventh step

7. Mixed radish filling show a picture.

Step 8

8. Flour, beat an egg white and mix well, then add the right amount of water to mix well and knead well, wake up 10-20 minutes.

Step 9

9. This dough should be kneaded twice, after the first time, and then kneaded a second time, and then continue to wake up for about 20 minutes. When you start to make the dough, you don't need to knead it, just cut it with a knife and roll it into strips of appropriate width.

The 10th step

10. This is the good dosage and rolled out a sheet of dough, is not big and thin ah. This kind of surface should be slightly softer than the dumpling skin to be good.

The tenth step

11. Started to wrap, you see how much can put filling ah.

Step 12

12. Wrap the large steamed dumpling skin with the filling. You can make it any way you want.

Step 13

13. Look at the big steamed dumplings, ready to open the fire, warm water on the pot on the line, after bubbling high heat for 20 minutes.

Step 14

14. Steam the large steamed dumplings. Because of the vegetarian filling, so the steamed out some not full, if the meat filling will look better, delicious.

The fifteenth step

15. Look at it, is not thin skin, filling ah. I also want to tell you, next to the bowl of green water is squeezed out of the radish and leaves of the water, do not throw away, steamed dumplings with radish to eat, a little waste, but also very nutritious it.

Cooking tips

The pasta is not easy to break the skin when you add egg whites to the pasta, and it is not easy to roll out the pasta and make it sticky. The texture of eating is much softer than that of hot noodles, and it is also good for digestion. It saves a lot of time compared to pasta-type food, and you don't have to worry about the phenomenon of the pasta not being able to rise and appearing dead. Thin skin, soft noodle, flavorful, is a kind of anytime you want to eat, anytime you can do the fast-handed pasta.