Winter is the season of food, and all kinds of seasonal ingredients are abundant, and one of the most affordable and easily available ingredients is radish and cabbage. Especially this year, the ** of radish is even cheaper, only 4 cents a catty, which is cheaper than cabbage. In addition, if you simply steam and cook it, you can enjoy a delicious meal full of aroma!As the saying goes, eating radish in winter is like eating ginger in summer, and you don't need a doctor to prescribe it. Not only are radishes delicious, but they are also nutritious and come in a wide variety of ways to cook them. Today, I would like to share with you a staple dish made with radish, which is easy to make and delicious, let's try it together!
1.Preparation: Gather the ingredients and seasonings you need, including 400 grams of flour, a radish, a ham sausage, an appropriate amount of chopped green onions, minced ginger, salt and peanut oil.
2.Mix the dough: Mix the flour with an appropriate amount of water and knead it into a dough with moderate firmness and softness. Place the dough in a basin, cover with plastic wrap and let it sit for a while to make the dough softer. This step is similar to making dumplings.
3.Shredding of turnips: Wash the radish and rub it into thin strips, then chop it. Radish is one of our common vegetables, rich in vitamin C and trace elements, and can moisten the lungs when eaten regularly. Green radish has a relatively low moisture content, making it ideal as a filling. After chopping the shredded radish, stir with a pinch of salt to release the water, then squeeze the water dry and put it in a pot.
4.Prepare the filling: Add minced ham, minced green onion, minced ginger, salt and an appropriate amount of peanut oil to the minced radish, mix well to prepare the radish filling.
5.To make the dough: Knead the dough into evenly sized dough and roll it out into a thin dough. Then spread the radish filling evenly on the dough, fold both sides in half, and roll it up.
6.Steam: Coat the grate with a layer of oil to prevent sticking. Place the rolled radish and cabbage noodles on a grate and steam over high heat for about 20 minutes.
7.Take out the pot and enjoy: Take out the steamed radish and cabbage noodles, the aroma is tangy, the skin is thin and the filling is more. This dish is easier to make than steamed buns and steamed buns, and it is not easy to collapse and has a delicate taste.
1.The ratio of flour to water is generally 2:1, which makes the dough moderately soft and hard. However, due to the water absorption of flour and the climate of the region, the amount of moisture required will vary. In the process of mixing the dough, it is recommended to reserve some water in the bowl and add or subtract the dough according to the softness and firmness of the dough.
2.In the process of making the shredded radish filling, we need to marinate the shredded radish with salt, mainly to remove the bitterness. After pickling, pinch the shredded radish and mix well with peanut oil, so that the filling tastes better and cannot be omitted.
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