White Radish Pork Tongs

White Radish Pork Tongs

1. This white radish weighs more than 3 catties and can’t be eaten in one meal, so I only cut a small part of the outer skin and cut the radish into thin slices with a sharp knife; this is my new Jiuyang knife. Jin He Yueguang is attracted by the white appearance. It is really fast to cut the radish, and the juice of the radish does not flow out too much; therefore, if you want to be a good cook, prepare the handy kitchenware first; the white radish is half Root, 60 grams of pork filling, 2 scallions, a little salt, a little white pepper, and half a red pepper.

2. Prepare pork stuffing and chives; don’t have too much pork stuffing, about 60 grams is enough. The main reason is to make radishes more delicious by the meaty taste. If it’s too vegetarian, children don’t like to eat radishes; at the same time, cook a small pot The water is ready to blanch the radishes;

3. Boil the radishes in the pot for 1-2 minutes after the water is boiled. The purpose is to soften the radishes and facilitate subsequent operations;

4. When cooking the radish, finely chop the chives and leave a little neat green onion leaves for garnish later;

5. Cut the leftovers or the radish with too small slices into thin shreds, then mince them, and put them into the meat fillings, which will not only relieve the greasiness, but also make the meat fillings more moist and tender; after cooking, there is no need to wash it with cold water. Can be used when hot;

6. Put most of the chopped shallots, minced radish, minced meat, a little salt, cold water, and a little white pepper into a bowl, and stir evenly in one direction; adding a little white pepper will have the effect of removing fishy and fragrant, and quenching cold; Because the radish slices are white, don’t put light soy sauce and soy sauce, just white crystal-shaped radish slices;

7. Take a slice of radish, you can see the palm lines on the thin slices, put a proper amount of stuffing on it, and leave a blank on the side;

8. Fold it in half. The thinner the radish slice, the better. If it is too thick, you need to squeeze the bend with your hands, otherwise it is not easy to fold; this looks like a clip, so I named it "radish clip";

9. Put a radish clip into the plate every time you make a radish clip. The plate should be prepared with a darker one that can hold the soup; put one by one, look like a white lotus from a high place;

10. Prepare the steamer, put the radishes in the cold water steamer, turn on a high heat, and steam for 5-8 minutes after the water is boiled;

11. Sprinkle a little chopped green onion and chopped red pepper after cooking. The white radish petals have a little red and green embellishment, which is beautiful and delicious; the radish broth in the plate is also clear and fragrant.

Tips:

1. The white radish is watery and tender, and the color of the steamed radish is transparent, so it is suitable for this steamed dish; but the white radish juice is rich, so you must use a sharp knife to cut it. The more convenient it is; because this dish is to eat more radish, so don’t put more meat, otherwise you will lose the original intention of eating more radish; you can put the leftovers of radish into the meat, it will appear more meat, but also make the meat filling The taste is fragrant and tender; do not put soy sauce, otherwise the radish will lose its umami taste and the taste will become sour;
2. Put it in a pot of cold water, steam for 5-8 minutes after boiling, adjust according to the thickness of the meat.