Three fresh turnip rolls
"Eat carrots in winter and ginger in summer. Don't bother the doctor to prescribe.". The winter table cannot be without radish. Radish is cheap, affordable and delicious, with a variety of dishes, including fried, stewed, fried, boiled, cold mixed, pickled and so on. My favorite is the three fresh radish roll. When I eat with my face, this roll has high appearance value, fresh, sweet and delicious, uniform bacteriocin and balanced nutrition.1. Cut the radish into thin slices;2. Scald the radish until it is soft. Cool it too cold to keep the radish from further ripening;3. The steaming time should not be too long, just cooked;4. The cooking time varies slightly with the size of fire.
Step 1 . Prepare ingredients: white radish, corn, lean pork, chives, etc;
Step 2 . Stuffing washing and cutting: wash and chop lean pork, break corn into grains, wash and cut chives;
Step 3 . Add peanut oil, soy sauce, salt, water starch (add water to mix the flour) and ginger into the washed and cut stuffing; PS: the raw powder should be mixed with water before adding
Step 4 . Remove the two ends of the white radish, wash and peel it, cut it into thin slices, put water into the pot, drain it with supercooled water and let it cool;
Step 5 . Put the glittering and translucent radish slices into the adjusted stuffing and roll them up;
Step 6 . Put the rolled turnip roll into the plate;
Step 7 . Boil with clean water and put into the steamer after water separation;
Step 8 . Cover and steam for 7-8 minutes;
Step 9 . Take it out while it's hot, change it into a hot plate, sun it with Scallion wood and pepper, and pour a layer of hot oil on it. PS: there is water in the steaming dish. If you don't like it, you don't need to change the dish
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