I remember when I was a child, I had a headache when I saw shredded radish, and I was full when I smelled shredded radish. Every time I cooked radish at home, I didn't like it. When I grow up, maybe people's sense of smell and taste have changed. I especially like jiaozi and steamed buns stuffed with radish. In my impression, a few years ago, whether our family made steamed buns or jiaozi, we boiled the shredded radish with boiling water in advance, then dipped it in cold water for a while and then chopped the jiaozi.

It is said that radish has a taste without boiling water, which is unique to green radish. Many people don't like it, but the radish before first frost was delicious and didn't have the unpleasant radish taste. It is a pity to blanch with boiling water. This is what my friend told me. Previously, radish in first frost didn't need boiling water. If you want to wrap jiaozi, just chop it up.

It may also be because the nutritional value of radish has decreased after boiling water, so from then on, our family packed radish stuffing in jiaozi, and boiled radish was basically not needed before the Spring Festival. But after the Spring Festival, it's different. Every time I see jiaozi stuffed with radish, I must fry the radish with boiling water. As for why, I'm not sure. Usually I just eat, and occasionally I just help roll a skin.

according to our chef, jiaozi stuffed with radish tastes very different if you add coriander in addition to the usual minced onion and ginger. Also, jiaozi with radish stuffing needs more oil and water, and it's not delicious without oil and water. When putting oil, it is best to heat the vegetable oil. During the heating process, put pepper in the oil and fry it for a while, then pour the oil into the radish stuffing while it is hot.

If you like friends in jiaozi who are vegetarian, you can put dried bean curd, dried shrimps and vermicelli in the radish stuffing, but it is best to cut the dried bean curd into diced pieces and fry it, so that the vegetarian stuffing jiaozi is delicious.

I'm from the north. Unlike the New Year's Eve in the south, there are all kinds of dishes. My family only eats jiaozi for the New Year's Eve.

When I was young, the New Year's Eve dinner tasted like radish, because the stuffing in jiaozi was radish and pork. Probably on the 28th day of the twelfth lunar month, mom and dad will shred the radish, boil the water in a local pot, put a little salt after the water boils, and then put the radish in the blanching.

because of the radish at home, I don't know if it's a variety problem. If you don't blanch it, it will have a little bitter taste.

When the radish is soft, take it out and let it cool, then wrap it in a cage cloth for steaming steamed bread, and squeeze the water out of the radish on the counter in the yard to form radish balls.

About three or four radish balls are squeezed at home every year. Chop the radish balls, sprinkle a little salt, cooked oil, oyster sauce and soy sauce, add the marinated meat and stir well.

When I was a child, most of the dumplings were filled with radishes. Now, after living conditions are improved, jiaozi is still filled with radishes and meat during the Spring Festival, but meat accounts for most of them. Parents will also think of jiaozi who makes other fillings, but it is still the most classic way to count radishes and pork, and the practice is exactly the same as in memory.

Therefore, regarding the problem of blanching this radish, my blanching is because the radish will be bitter if it is not blanched. The subject can try to stir-fry one radish according to his own variety and decide whether it will be bitter or not.

blanching is recommended, because fresh radish will kill more water when it meets salt, which will affect the shape and taste of jiaozi.

The answer to this question is just right today, because jiaozi was eaten for lunch, and it was stuffed with radish.

People in different regions definitely have different answers to the question whether it is necessary to blanch radish for dumpling stuffing. There is no blanching for radish dumpling stuffing in my family, because the dumpling stuffing is too dry, which will affect the taste. The water leaked from radish when it meets salt can alleviate this situation. However, one thing that needs attention is that I grow my own radish at home, and I have not used pesticides. I can't guarantee the radish bought in the market.

The radish is shredded in the vegetable field, then chopped into a paste, mixed with meat foam, cabbage foam, coriander foam, etc., and added with various condiments, the dumpling stuffing is basically made. If the taste is special, other condiments, such as ginger and egg liquid, can be added.

what problems can you pay attention to to to make dumpling stuffing more delicious? There are two aspects to pay attention to with my dumpling stuffing at noon today.

The stuffing should be fresh

The radish, cabbage, parsley and onion and garlic in the stuffing are all pulled out by my mother from her own vegetable field, and then washed with the well in the village. After the water is drained, they are chopped directly, all of them are chopped into mud, and then mixed together with salt, oil and sesame oil. This is because on the one hand, great efforts are made to keep the dishes fresh, and on the other hand, everyone is beginning to pay attention to health preservation. If you really don't like light food, you can dip it in the ingredients. Vinegar and Chili oil are all options.

Craftsmanship with the stuffing

If you want the stuffing to be salty and just right, and if you want it to smell fragrant and have a aftertaste, you must be skillful and experienced with the stuffing. My mother has always contracted the cooking in my family, and I always think the dumpling stuffing she made is delicious. This is not only a matter of my mother's taste, but also a matter of cooking for my family for decades, and the taste of my family is basically moving towards a stable trend.

in fact, no matter what problems you pay attention to, as long as the food is cooked with your heart, people who eat will definitely feel it.

jiaozi stuffed with radish really needs to be blanched. The purpose of blanching is to remove the spicy taste of raw radish and improve the taste of radish. Jiaozi stuffed with radish tastes like the fragrance of radish and the soft and waxy taste of radish. If you don't blanch, you will feel crispy and uncoordinated with the meat.

First, peel the radish, remove the tendons and shred it. You can choose white radish or green radish. Green radish tastes sweeter. But be sure to remember that if you remove the radish tendon under the radish skin, the taste and taste of the radish tendon will be worse than that of the radish meat inside. Put the shredded radish into boiling water and blanch it for about 3 minutes. When it is cut off by hand, it can be taken out and cooled.

supercool the blanched shredded radish, squeeze out the water, and then chop it with a knife.

put the pork stuffing into Jiang Mo, chopped green onion, salt, pepper, oil consumption, eggs and a small amount of spiced powder, and stir it clockwise. During the stirring process, add 2 liang of water to a catty of meat stuffing, stir the meat stuffing vigorously, eat the water, and mix the chopped radish with the meat stuffing to wrap the jiaozi.

wrapped jiaozi, the radish tastes fragrant and slightly sweet. Because a small amount of spiced powder is added to the meat stuffing, besides removing the fishy smell of the pork itself, it will give people an unspeakable aftertaste, and you can't say what you put in it, but the aftertaste is very delicious. Spiced powder is the crowning touch of pork stuffing with radish. Jiaozi is ripe. Let's eat.

When radish is used as stuffing, it needs to be blanched first. If the dumpling stuffing is delicious, a very small amount of spiced powder can be added. I hope you like my sharing.

In Hubei, there is a fried snack called Radish jiaozi. Let me describe it in words. First of all, it is completely different from the northern jiaozi we ate. Although it is difficult, it is also called jiaozi, but it is a fried food. The fried Radish jiaozi is like the moon with more meat after the Tenth Five-Year Plan. The thin rice paste is wrapped in white and tender shredded radish. The rice paste is held with special tools and fried in an oil pan until it is golden and crispy.

At that time, I bought a fried radish jiaozi at the school gate every day after school, and stood in front of the stall waiting for jiaozi to cook. The aroma was tangy, and the batter made of rice paste was very crispy. Because the filling was shredded radish, the crispy taste was still a little soft, but shredded radish was crisp, salty and spicy, spicy and fragrant. Anyway, looking back now.

For a moment, I thought I was talking about the kind of radish jiaozi introduced to you above. Looking closely, I was disappointed that the original topic was about the northern jiaozi with radish stuffing.

But it still gives me a chance to recall the past. Although radish stuffing in northern jiaozi is not common, at least in my family, it is not unheard of. The radish stuffing in northern jiaozi made by Hubei people will learn more or less from the stuffing method of radish jiaozi here in Hubei.

In jiaozi, where radishes are often stuffed, do you need to blanch radishes? What problems should you pay attention to to to make dumpling stuffing more delicious?

Of all the fillings in northern jiaozi, jiaozi with radish stuffing has really only been cooked and eaten at home. When eating out in northern jiaozi, most of them order Chinese cabbage or leeks. Other fillings are always worried that the outside is not delicious. When they are made at home, the shredded radish in the stuffing really doesn't want to be blanched in the past. Influenced by fried radish jiaozi, the treatment method of shredded radish is mostly to add salt for pickling, and the pickled shredded radish. After pouring out the juice, mix it with a small amount of minced pork, add seasoning and stir well, and the delicious radish stuffing is ready. The specific methods are as follows:

1. Peel the old radish bought in the vegetable market and cut it into filaments. I feel that the thinner the radish stuffing, the more delicious it is.

2. Transfer the shredded radish into a large bowl, add 1 spoon of salt, stir well and marinate for about 5 minutes;

3. For the waiting time of pickled shredded radish, let's prepare the meat stuffing, a piece of pork belly with more lean meat, chop it into minced meat by hand in advance, try to chop it as delicately as possible, then add chopped green onion, Jiang Mo, cooking wine, soy sauce, and salad oil, stir well, and finally add a little salt and water, and stir more;

4. Add a small amount of water for many times, stir repeatedly, and the meat stuffing will be fresh and tender after stirring hard;

5. After pickled shredded radish, a lot of juice will be produced, and the pickled juice will be poured out;

6. Slice the fresh red pepper into shreds and put it in the bowl of shredded radish. Sprinkle with boiling hot oil to stimulate the fragrance of shredded radish. Adding more salad oil to shredded radish will make it taste better.

7. After that, stir the shredded radish soaked in hot oil evenly, let it cool a little, put it together with the meat stuffing we just prepared, and stir it evenly. My family's practice is that three portions of shredded radish are matched with one portion of meat stuffing, so that the jiaozi of radish stuffing can eat the crispness of shredded radish and have a little meat flavor after cooking;

In jiaozi, where radishes are often stuffed, do you need to blanch radishes? What problems should you pay attention to to to make dumpling stuffing more delicious?

At the end, I would like to say a few words. In jiaozi, the northern part of the radish stuffing made at home, the shredded radish in the stuffing really didn't want to be blanched in the past. Due to the influence of fried radish jiaozi, the treatment method of shredded radish is mostly to add salt for pickling. After pickling, the shredded radish will produce more juice. After pouring out the juice, mix it with a small amount of minced pork, add seasoning and stir evenly, and the radish stuffing is delicious.

If we say that jiaozi, which makes radish stuffing, should pay attention to the stuffing, we can summarize as follows:

1. The shredded radish is pickled directly with salt without blanching, and the shredded radish after water is more crisp;

2. More shredded radish oil will be more delicious, so it is necessary to pour boiling hot oil before mixing the meat to stimulate the fragrance of shredded radish;

3. The shredded radish drenched with hot oil needs to be cooled before it can be mixed into the meat stuffing;

4. With shredded radish, I think a little more pork belly will be more delicious, and at the same time, the total amount of meat stuffing should not be too much, mainly shredded radish, with a small amount of meat stuffing;

We often eat jiaozi outside, but have you noticed that jiaozi outside is not fragrant at all? If we cook it at home, the jiaozi we make is particularly fragrant. Today, I'd like to share with you jiaozi, who is home-cooked with radish stuffing. Jiaozi can have many kinds of stuffing. Jiaozi stuffed with radish is also very common and easy. Everyone knows the nutritional value of white radish and carrot. But it's best to eat these two radishes separately, not together. If you eat them together, some nutrients will be lost.

If you want to eat delicious radish stuffing jiaozi, you should first rub the radish into filaments, and then blanch it with hot water. Why use hot water for blanching? Because the radish is hard, even the shredded radish is hard, and it will be soft when scalded with hot water. Be careful not to take too long when scalding with hot water, usually it takes 2 to 3 minutes. This will not only lose the nutrients, but also make the taste delicious.

but pay attention to a few details. The first is that the shredded radish after blanching with hot water must not be fried again. The second is that the seasonings must be complete, onion, ginger, minced garlic, sesame oil, or even 13 spices, and monosodium glutamate can't be less. Jiaozi stuffed with shredded radish can be eaten with meat or vegetarian, and a little vermicelli can be added to the vegetarian stuffing. Third, if you are afraid that the jiaozi will be exposed, you can put chopped green onions when cooking jiaozi. As long as you pay attention to the above details, you can eat delicious jiaozi.

In jiaozi, where radishes are often stuffed, do you need to blanch radishes? What problems should you pay attention to to to make dumpling stuffing more delicious?

jiaozi is wrapped with radish, mostly in autumn and winter. So, do you need to blanch the radish with boiling water? According to my experience, after first frost and before beginning of winter, when it seems that the pulp is not opened, you don't need to open it, just cut it or wipe it with a brush, then chop it up, and add meat and other seasonings to make stuffing. However, the radish harvested in beginning of winter has been fully opened. At this time, after the radish is shredded or wiped, it needs to be blanched with boiling water, and then finely chopped with meat and other seasonings. I didn't delve into the reason, just the experience of our rural people. It may be that the radish harvested intensively after beginning of winter has grown by then, and the taste of radish is too strong, so it is necessary to blanch it with boiling water to dilute the mustard gas of radish, that is, the pungent gas.

When I was young, I used carrots to wrap jiaozi or steamed buns at home, which were usually boiled in water. We called fried shredded radish there, boiled in water and then soaked in cold water, so that the wrapped jiaozi or steamed buns tasted better. Because radish is the main course in winter, every household often smells fried shredded radish. If people swear in the countryside, they say, "Get out of your shredded radish pot!" " It shows that farmers often burn large pots and blanch shredded radish with boiling water in winter. Later, I wrapped jiaozi or steamed buns with shredded radish. I heard that the radish that was not completely ripe did not need boiling water, so I tried to cook it several times. The taste was really better than the shredded radish that had been boiled with boiling water, and it also better preserved the nutritional value of radish.

So, what problems should we pay attention to to to make jiaozi with shredded radish taste better?

First of all, radishes like big oil and water, so if you wrap shredded radish and jiaozi, you must put more oil in it, and you can also put more in finely chopped pork belly. Pork belly is best fried with oil in advance, and various seasonings are added to make the taste enter the meat in advance.

Second, wrapping shredded radish in jiaozi alone is rather monotonous, and the spicy smell of radish is relatively raw, so it should be added to other dishes to neutralize it. The best companion of shredded radish is shepherd's purse after first frost. At this time, the shepherd's purse is particularly delicious after it is tender. Chop it with shredded radish, and you can also add vermicelli or vermicelli (blanched with boiling water) and shredded carrot. Of course, those who like tofu can also add small diced tofu (cut tofu into small dices and oil it).

Third, we should pay attention to the use of spices. As mentioned earlier, put more peanut oil, and at the same time, all spiced noodles, chopped green onions, sesame oil, oil consumption and chicken essence should be used in place. Needless to say, salt is tasteless, but too salty will dilute the taste and be harmful to health.

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