A radish pork dumpling
By VicentaLakin
When I was a little girl, my mother went to visit Grandma in the country for a year, and it was impressive that she had made us a big steamed corset of pork. My mother took me to the field with my grandmother to pick up the radish, which was large and had some shapes like pigs' feet, and she said that the radish was the greenest. Grandma cut the hogs with a little salty sauce, put a large iron pan on the fire stove, I helped my mother to add wood to the stove to burn water, put radish slices into the pot, water to pick up radish chips, dry water to cut radish, and people to mix them in the meat. The grandmother had already covered her face, and when I came back, I had to play with my partner, I had to eat, bite down, and that tasted fresh, without any fresh sauce, and I could eat fresh meat, lots of soup, lots of towels, lots of sweets, and then I had to swirl my mouth, so I couldn't stop eating. The radish pork varnish became the most beautiful food I remember. How can you resist this temptation when you eat a thin, juicy, juicy porridge
Recipe Recommendations
- medium-gluten flour 450 grams
- cold water 90 grams
- white radish 1 piece
- boiling water 220 grams
- chives 3 pieces
- pork stuffing 300 grams
- cooking wine 1 teaspoon
- oyster sauce 1 tablespoon
- Delicious soy sauce 1 tablespoon
- salt appropriate amount
- sesame oil 2 tablespoons
- water 5 tablespoons
- sweet potato starch appropriate amount
- ginger paste a little
Steps for A radish pork dumpling
1
Flour is placed in the basin, evenly poured into the open water, quickly mixing to dry powder, then pouring into the cold water and mixing into smooth surfaces with a wet cover for half an hour。
2
Here we go. Pork chops into mud and lays aside。
3
Carrot sliced and boiled for two or three minutes。
4
Leached, cut, dried with hands。
5
Potato starch is used for a small amount of water, mixed in the meat pie, then mixed in a proper amount of salt, ginger mashed, raw, rind, and platinum oil, which is then strung up in a small amount of water in the direction of a clockwise, strung in a fragrance, and then added to the platinum。
6
Finally, we'll add onions to the platter, and the radish pork is ready。
7
Noodles wake up and grow into strips and cut into equal little agents。
8
Put your hands on it。
9
Skinned。
10
Pack in。
11
Squeeze into moon teeth。
12
In turn, it was packed and placed in a steam cage with a steamed paper。
13
When the water is released, it is put in a steam cage, the fire evaporates for about 10 minutes, and the boiler is suffocated for three minutes。
14
It's on the net。
15
Scratch it
16
Beautiful
17
Want some
18
I'm hungryA radish pork dumpling Make Tips
One, the size of the steam is different, the duration of the steam is different and adjusts itself. Two, a radish can be replaced with a large cabbage or something, as you like. Three, the salt is fine-tuning itself, and I write about the approximate amount. 4 The amount of water in the noodles can be added to the surface, so it's just right. Five, pork is preferred for front-heart meat or bouquet meat in the thin phase at 3:7 or 2:8, as you like. Six, you can add a little white sugar when you mix meat。