Chinese Food
Steamed dumplings with white radish
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As the saying goes, eat radish in winter and ginger in summer. When winter comes, my mother brings a large white radish. She says to make dumplings another day. The radish lies quietly at the door for two days. Today, my mother says to make dumplings in the evening. I took a super good nap in the afternoon. It's five o'clock since I woke up. It's unrealistic. My mother says not to make dumplings today. I'll make steamed dumplings as soon as I think about it. It's easy.
Cooking ingredients
Cooking Steps
Step1:Remove the skin of white radish and rub the thick silk. Add a little salt to remove part of the water (it can also be boiled directly. I have no experience for the first time. Actually, I haven't killed much water). Put it in boiling water and cook it gently. Don't cook it too long. In two minutes, put 15g peanut oil in the pot. Heat the oil and control the water to make the radish stir fry more water. Stir fry it for about one or two minutes. It's mainly to wrap a layer of oil coat on the radish. And stir it out a lot of water and put it out Stir fried shredded radish. Add soy sauce, oil consumption, sesame oil, thirteen spices. Stir slightly (wrap the oil coat further) and add chopped chopped chopped chopped chopped green onion, salt, pepper, ginger powder. If there is no flavor, fill a little more thirteen spices. Stir evenly. The filling will be soft. The dumpling skin will be a little thinner. Because the steamed dumpling skin is too thick, the next step is to make a big package of filling. Put the most amount of filling you can put in and steam for 7 minutes Ea
Cooking tips:There are skills in making delicious dishes.
