Let's talk about how to make leek radish stuffing:

Ingredients: 250g leek, 50g white radish150g.

Accessories: soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.

1. Wash the leek first, control the water to dry, cut the leek as small as possible, and put the chopped leek in a larger pot first.

2. Wash the white radish, cut it into fine powder and squeeze out the water.

3. Pour the white radish into the pot filled with leek, and pour some cooking oil and mix well. When jiaozi (or steamed stuffed bun) is about to be wrapped, add salt, monosodium glutamate, a little soy sauce, cooking wine, chopped green onion and Jiang Mo and stir clockwise with chopsticks. Don't put salt early, so as not to make stuffing soup, which is difficult to wrap.

If you like to eat shrimp skin, you can also put some, which is more delicious.