Chinese Food
Radish in (long winded version of red and white radish)
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White radish and red radish are made of two ingredients. It's not a mix. I like carrots. But white carrots are traditional, so I'll just bring them together.) What's more, I found half more filling after I finished. Of course, if you only make one flavor, it's almost the same. If you want to do both, the main thing is to reduce the amount of radish. Those who like to eat dachshund can add more ha ha
Cooking ingredients
Cooking Steps
Step1:One for most ingredient
Step2:The beancurd is soaked at the beginning.
Step3:Sift the flour evenly into a plate and mix well. Put it aside for later use
Step4:Cut the garlic well and put it on both sides of the stem.
Step5:The battle of digging radishes has begun. I'm so tired. Please don't gouge your hand
Step6:Be careful when planning the white radish. There will be a lot of water. Remember to drop the water
Step7:White radish should be drained by pressing out water properly (it's better not to be too dry on purpose
Step8:Thin cu
Step9:Then dice it and put it in reserv
Step10:Sausages are also diced. It's really painful to cut here. You have to be carefu
Step11:Finally, there are three kinds of sliced sausage: fat and lean bacon. PS because good oil doesn't want to be in the disaster bowl, just put it her
Step12:White radish stuffing part (the beancurd will be chopped after it is soft, sorry to forget to pat
Step13:The red radish stuffing - the green onions have also been cut.
Step14:Stir fry the radish first. Because the radish will come out of the water . so you don't need to put too much oil. Just a little. First put the bacon fat into the frying oi
Step15:When the bacon becomes transparent and the oil comes out, throw in the garlic stem and stir fry it
Step16:Sausages and bacon are thrown in. Then shrimp is put i
Step17:Then there's half of the lean meat in the bowl. In fact, if you like heavy taste, you can taste it first (but soy sauce is easy to make the filling sour). It's ok if you don't put the meat.
Step18:When the meat turns white, put the radish. Fry it for a while to see if it will dry. Add fuel as you like
Step19:Finally, add salt and garlic leaves according to the taste. Stir fry for a while and finally pepper. Get it. Put it o
Step20:Then there is the sinking of carrots. The steps are almost the same. It's just obvious that carrots put more oil.
Step21:Because this time my mother cut the knife. In fact, the ingredients of carrots were in turn - Bacon, sausage, shrimp, pork, beancurd and garlic leaves (I was going to put only white radish for these two
Step22:Finally, sprinkle salt (for personal taste) with scallion and pepper. Pepper is about ten turns. It depends on your tast
Step23:Put it on, cover it with plastic wrap, etc. don't dry it late
Step24:Clean the leave
Step25:It's too hot to cook (later I found that water can also be used directl
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Cooking tips:① the seasoning for filling is just salt and pepper. Soy sauce is not added in consideration of the fact that it will become sour after steaming. ② it's really painful when I have to say that I have to make noodles. Stir with boiling water. Warm hands will start to put in and knead. ③ if the filling is filled, try to put it as solid as possible. Because I'm a novice. A variety of styles will tear the skin. It's very tangled. It's not easy to collapse because it's full. I really need to be careful when I dig. Because I didn't know that my thumb nail had been scratched before, but now it's dead. Let's talk about it again. The salty flavor of the stuffing is a little bit more salty than usual. It's because the skin is thin and there are many sags. It's really salty. Ha ha, there are skills in making good dishes.
