It's time to eat radishes again. Radish is ginseng, which means it is nutritious and as cheap and delicious as Chinese cabbage. Northerners often make shredded radish balls in winter, eat shredded radish in jiaozi, or eat it directly as fruit. We have fruit radish and vegetable radish here. I think they are all the same, crisp and sweet. Today, I would like to share with you the practice of radish jiaozi, which is more delicious than Sanxian jiaozi. Jiaozi is delicious mainly because the stuffing needs to be mixed. Let's see the difference between what you did and what I did.

Shred radish, add shrimp, cooked fungus and vermicelli, chopped eggs and chopped green onion. These ingredients can be bought by friends in the north and south, and the method is very simple. Those who like radish must make my dumpling stuffing once, which is delicious enough to fly.

Jiaozi with radish stuffing must add more oil than other jiaozi, because radish is very oil-absorbing, and less oil will affect the taste. After putting the oil in, add the salt, fresh fragrance and oyster sauce in turn, and mix well. Be sure to put the oil first, and then put the seasoning, so that the oil will lock the radish moisture and will not be marinated by the seasoning.

Start wrapping jiaozi, and add some salt or an egg when wrapping jiaozi's noodles, so that the noodles are firm and the fine points of dumpling skin will not be broken. If you want to be a big jiaozi, don't forget to add one.

The dumpling skin I made is very thin, so I can see the color of the stuffing clearly. I'm full after eating six in this big jiaozi. How much can you eat? This is what our northern jiaozi looks like. Can you wrap this jiaozi? Recently, I learned that the way to package jiaozi in the north and the south is a little different. A friend from the south sent me a wrapped photo of jiaozi, which is totally different.

And tips for cooking jiaozi. It can be cooked three times. After the first boiling, add some cold water, cover the pot and continue to cook. Similarly, you should add some cold water to continue cooking for the second time, so that the cooked jiaozi will not break and stick together.

Jiaozi cooked it in three pots, and jiaozi cooked it when it came up. No broken skin, perfect. Eating a steaming bowl of jiaozi in winter warms the heart and stomach, which is delicious and nutritious. I must add vinegar to jiaozi, or I can't eat it. Every time my dad watches me eat jiaozi, he always says, Are you jealous or did you eat jiaozi? This sentence can make up for how much I was jealous.

Take a closer look at jiaozi. Crystal clear, dumpling stuffing color is very clear. Although the skin is thin, it tastes tough. You must use the tips I mentioned above. Jiaozi, what's your favorite filling? Will jiaozi be dipped in vinegar?