How to make sea rice and radish dumplings
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1
Rinse the sea rice with water to remove the floating ash and soak it in warm water ;
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2
Rinse the green radish under running water, scrape off the dirt on the skin, and rub it into shreds;
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Put water in a pot to boil, add shredded radish and blanch it, cook for a while to remove the spiciness of the radish;
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4
Taste it often. If it is dead, take it out and pour it into cold water to cool it;
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5
Add chopped green onions, ginger powder, cooking wine, and soy sauce into the meat filling, stir it first,
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6
Pour in the water used to soak the sea rice a little at a time, beat until the meat filling becomes sticky; finally pour in an appropriate amount of peanut oil and mix well;
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7
Pull out the cool shredded radish, squeeze out the water, and chop it with a knife;
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8< /p>
Chop the dried shrimps; add the chopped radish and dried dried shrimps into the meat filling, and stir evenly. If you don’t smell the aroma while stirring, add salt in appropriate amounts in batches, and finally pour peanut oil to taste. The filling is ready;
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9
Take a skin, put an appropriate amount of filling into it, and wrap it into a dumpling;
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Wrapped dumplings
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11
Pot Pour a wide amount of water into the middle, add the dumplings after boiling, push them out with a spoon, and bring to a boil three times in a row. Use a spoon to push them out every time they are brought to a boil. Add a small amount of cold water to the last roll. After boiling, the dumplings can be taken out of the pot. ;