Radish pork steam
By VicentaLakin
The winter is the radish season, and there is a saying: “The radish and the ginger for the winter, without the prescription of a doctor”, shows the nutritional value of the radish. Northerners like dumplings, all kinds of pies, they taste good. Pork varnish is my mother's favorite, and a healthy and cheap green radish is a little bit of pork curd, made into steam curd, thin, delicious。
Recipe Recommendations
- green radish 1 piece
- pork stuffing 200g
- medium-gluten flour 250g
- water 130g
- vegetable oil 1 tablespoon
- salt appropriate amount
- pepper a little
- Jiang 1 block
- onion 1 piece
- oyster sauce 1 scoop
- Premium soy sauce 3 scoops
Steps for Radish pork steam
1
First, the radish is washed and laced, then the water is dried, the pork is covered with a spoonful of platinum oil, and three spoons of fresh, fresh sauce is provided for。
2
The pot is filled with a large spoon of vegetable oil, with peppers, ginger chips, onions, and when the onions are brown and burning, the ginger chips, onions, peppers。
3
Prepare some onion flowers and a big bowl of cyanide。
4
Burned corroded oil pours into the pate bowl and stirs in one direction。
5
Then we add the radish, which is ready, then we spread a little salt, and we mix it in one direction。
6
Pumps ready, stand-by。
7
Flour and water are directly and in a smooth patch of face, and the membranes are wrapped in silence for 20 minutes。
8
Take out loose noodles, rub the strips, cut them into little agents, flatten them, tumble them into dumplings。
9
Put the pie on, squeeze it, wrap the dumplings, put them in the steam cells, leave a gap between the dumplings。
10
In the end, it can be used to find a small pot of the right calibre to evaporate the water, and it can continue to evaporate for 12-15 minutes when the vapour appears。Radish pork steam Make Tips
The radish oil is glamorous, and pork beaks should not be slender or fatter. 2. The pasta and pasta must be loosed before the skin is softer and can be bought or sold。