The radish and pork filling is delicious for making dumplings. The details are as follows.

The pork and radish filling is very good, but in the disk filling but need to pay attention to certain, especially the treatment of radish is the key, such as radish need to blanch? Many people do not understand, some friends think that do not need to blanch, radish directly with salt pickle out of the water into the filling, in fact, this can not be radish pungent flavor and "stink" completely removed, in turn, will cover the pork flavor, and will blanch radish into the filling, you can radish all the other miscellaneous flavors removed, leaving only the fragrance of radish, wrapped up into dumplings! After eating very delicious, the specific method is as follows.

Pork and radish dumplings

Required ingredients: pork filling, 1 radish, 1 scallion, 1 scallion, 1 small handful of peppercorns, 1 piece of ginger, 1 slice of sesame seeds, 1 star anise, 2 tablespoons of soy sauce, 2 tablespoons of dark soy sauce, flour.

1, do a good job of preparation, radish wash off the surface of the soil, the surface of the salt rubbed more clean and hygienic, clean off the surface of the salt, cut into thin slices, scallions cut into green onion and scallion minced standby, ginger cleaned and scraped off the skin, respectively, cut into ginger slices and ginger, minced green onions to remove the outside of the dried part of the chopped flour add the right amount of salt water stirred into flocculent, dough into a sealed dough standby.

2, add the appropriate amount of peppercorns, ginger, scallion and the appropriate amount of hot water in a bowl, soak for 10 minutes to make the water, add the appropriate amount of oil, scallion, pepper, sesame seeds, star anise, ginger, open a small fire and slowly fry the spices until the spices caramelized, then fished out of a strainer to make the material oil.

3, cook pot add appropriate amount of hot water, boil over high heat and add cut radish slices, cook over high heat for about 2 minutes.

Tips: Because the raw radish comes with a pungent flavor and "stink", blanching before stuffing, you can effectively remove the pungent flavor of the radish and "stink", leaving only the sweet flavor of the radish, into the stuffing with the perfect blend of pork, so that the plate of good! The stuffing can highlight the radish's fragrance and pork's freshness, and a short blanching time will not destroy the nutrition of the radish, don't worry.

4, blanched radish slices with the fence out, dry to slightly cool, wrapped in gauze to squeeze out some of the water, as much as possible to squeeze a few times.

Tips: blanched radish need to squeeze out the excess water, which is more conducive to the radish to absorb the fresh aroma of pork, eat more flavorful, fresh.

5, add 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, salt and ginger, mix well, green onion, ginger and pepper water three times poured into the meat, each time the water into the material should be fully clockwise stirring, so that the meat is completely with the material water and the integration of the power, pour 2 tablespoons of oil, again fully clockwise stirring.

Tips: adding the oil can make the meat fully absorb the water, and the oil can lock the moisture of the meat, so that the meat tastes tender, but also to remove the fishy flavor, rich taste.

6, will squeeze the water of the radish slices on the board chopped, add the meat mixture into the full mix.

7, chopped scallions into the appropriate amount of sesame oil, mix well and pour into the meat mixture, add chopped scallions, continue to clockwise stir well.

8, pork and scallion dumpling filling disk, you can wrap dumplings cooking dumplings.

Summary

Boiled radish water does not have radish pungent flavor and "stink", but to drink there is a hint of sweet aroma, and radish water has a smooth gas, to promote the role of digestion, so boiled radish water should not be poured out, stay as water to drink, both to replenish water, but also has a certain can replenish water, but also has a certain nourishing effect, and does not cause waste.