As the saying goes,"Eat radish in winter and eat ginger in summer." It is said that radish in winter has the effect of comparable to ginseng. I just went to the supermarket a few days ago and saw the round and lovely beauty of my heart. It was really good, so I purchased two of them. As a result, today's steamed dumplings with radish and shrimp skin were created. Let us poor people make up for it, but I don't know whether this kind of beautiful radish counts.
Some people may not like the cooked taste of radish, and I don't like it very much either, but in this practice, because there are shrimp skins, the flavors of shrimp skins and radish absorb each other, so they still taste very fresh and delicious!
Steamed dumplings with radish and shrimp skins
By MyrtisHarber
Recipe Recommendations
- xinlimei half a
- pork stuffing 450 grams
- shrimp skin About 1/3 of the pork filling
- peanut oil appropriate amount
- shisanxiang appropriate amount
- steamed fish oyster sauce appropriate amount
- cooking wine appropriate amount
Steps for Steamed dumplings with radish and shrimp skins
1
Prepare raw materials: half a piece of meat in the heart, pork stuffing, shrimp skin, thirteen spices, steamed fish soy sauce, peanut oil
2
And dumpling noodles, I won't say much here, you know ~~~ Because you know, I will omit the pictures. You little lazy! Add salt, cooking wine, chopped green onion, thirteen spices, and soy sauce to the pork filling and mix well. Add about 1/3 of the shrimp skin of the meat filling, and mix well. Let stand for 20 minutes.
3
During these 20 minutes, shred the heart mei, chop it into bits, mix it into the simmered meat filling, add appropriate amount of peanut oil, and stir well. This way the stuffing is ready.
4
Make the dough into dumpling ji, roll it into dumpling skins, and you can start making dumplings. Look at the dumplings I made. Hehe, they are not very beautiful, but they are very cute.
5
It takes 12 minutes to steam on the drawer over high heat.
6
Time's up! It's time to go.Steamed dumplings with radish and shrimp skins Make Tips
1. When adding salt to the meat filling, pay attention to the salty taste of the shrimp skin itself and add appropriate amounts according to the taste. 2. Before putting the dumplings into the steamer, remember to rub some oil on the steamer so that the dumplings can be easily put out of the pot and placed on the plate. 3. This rice is best eaten while it is hot to taste good.