Chinese Food
Hakka radish board
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It's the happiest thing to leave home and be able to return home.
Cooking ingredients
Cooking Steps
Step1:Knead flour and glutinous rice flour into dough and wake up for 30 minute
Step2:You can prepare fillings when you wake up - cut garlic into small sections and separate leaves, cut celery into small grains, cut radish into shred
Step3:Fat pork will take out fat fried pork, sliced lean meat, seasoning - proper amount of salt, meal and soy sauce mix well.
Step4:After frying the lard, stir fry the white part of the garlic, the pork, the garlic leaves and the shredded radish together, then the salt, the parsley, the chicken essence and pepper. Drain out the juice.
Step5:Segment doug
Step6:If you can't roll out the dough, use a bowl to press out the shape
Step7:Put in the right amount of fillin
Step8:Make shapes, dumplings or bun
Step9:Those without pepper are for childre
Step10:It's pepper, it's the first time, it's not good-looking
Step11:Because the filling is cooked, it doesn't need to be steamed too long. I steamed it for 10 minutes.
Step12:The stuffing is enough and the skin is just righ
Cooking tips:1. The pastry doesn't need to be too thin and easy to break. 2. The juice of the stuffing should be drained, otherwise it's easy to break. 3. The meat doesn't need too much, and those who like fat can also buy some fat. 4. The oil must be lard for cooking, so that it's fragrant. 5. The pepper can be put, but it can't be put, of course it's better to eat. 6. There's no shrimp at home, and there's a skill to put it better for cooking.
