Radishes are the most nutritious in autumn. The dumplings and buns are lower fat and healthier than croquettes.

Autumn radishes are the most nutritious. The dumplings and steamed buns are lower fat and healthier than croquettes.

Recently, whenever I go to the vegetable market, my eyes are full of autumn vegetables, such as Chinese cabbage, potatoes, pumpkins, carrots, green radishes, and green onions. Some friends who understand life, especially those who are getting older, will buy more of this kind of vegetables and store them in order to enjoy them slowly in autumn and winter. To say that these vegetables suitable for autumn storage have a relatively long growth cycle, and have received sufficient sun, rain and soil moisture. Moreover, most of these vegetables have one thing in common. They are very rich in fiber. And it is very helpful to improve constipation.

Steamed dumplings with big stuffing

Reading news and some popular medical science articles, I often see reports of some diseases of the large intestine, such as gastrointestinal cancer, which are related to diet. Especially young people now only pay attention to the taste, and the food is too refined and too fine. This is bound to bring great health risks to the body. Maybe our ancestors all know this truth. There is an old saying: "Eat vegetables with help, eat rice with health". When I was a child, my grandma often steamed steamed buns for the whole family with radish and cabbage in autumn. Although this vegetable has a rough texture and is not very delicious when fried or stewed, it is not the same when it is chopped and added with pork. It's so fragrant! It is not enough to eat three or four big buns in one breath.

Steamed Dumplings with Green Radish

Green radishes, also called green radishes, will rush out of the ground during the growth process. The longer and longer, the parts exposed on the ground will become green when exposed to sunlight. This kind of radish has a crisp taste with a slight spicy and sweet taste. In addition to being eaten raw, it is more suitable for fillings, such as buns and dumplings. Some people like to use it for croquettes. However, I have always focused on healthy eating, and I have never fried meatballs, but mostly buns and dumplings.

Steamed Dumplings with Green Radish

I went to the market a few days ago and saw a large number of green radishes on sale. I didn’t hesitate to buy two of them. Because they didn’t leave the noodles in advance, they were used to make dumplings. Dao, the fillings are fragrant and delicious. I think green radish is healthier and lower in fat than croquettes. If you want to lose weight, you can try to do it like me.

Steamed Dumplings with Green Radish

[Green radish steamed dumplings]

Ingredients needed: 1 green radish, 15 grams of fungus, 3 eggs

Required accessories: 10 grams of green onion, 5 grams of ginger, 10 peppers, appropriate amount of salt, appropriate amount of vegetable oil, 2 grams of sugar, 2 spoons of light soy sauce

Ingredients description: Because my husband and I don't like meat, if you like meat, you can add some fat and lean pork.

Green radish, eggs, fungus

Production process:

1. Regardless of whether the first thing to make buns and dumplings is to make noodles, if you use a part of boiling water to cook the noodles, the skin of the dumplings will be more delicious, but the hot noodles should not exceed half. The dumpling noodles are mixed into a soft dough, covered with plastic wrap and set aside to stand. Clean the fungus and soak it in warm water in advance.

Made dough

2. Wash the green radishes and wipe them into filaments with a grater. You can cut them with a knife. Cut them as thinly as possible to make the dumplings taste better.

Green radish shredded

3. After the radish is shredded, put it in a larger basin and add salt. The amount of salt can be controlled by yourself, as long as you can kill too much water in the radish, but not too much, otherwise it will be biased. salty. There must be a process of killing the water in the radish, otherwise it is easy to get water when the filling is adjusted, and it is not easy to operate when it is wrapped.

Shredded radish with salt

4. Squeeze the radish that has been smashed into a ball by hand and squeeze out the water. Don't squeeze it too tightly, otherwise the filling will be too dry to eat. After squeezing it out, put it into a plate for later use; chop the green onion and mince the ginger; soak The good fungus is shredded first, and then chopped horizontally into minced pieces; the eggs are beaten, and a small amount of oil is used to fry them into pieces and put in a plate for later use.

Prepared ingredients

5. Pour an appropriate amount of vegetable oil into the pot, add in the dried prickly ash, and fry it into a fragrant flavor.

Fried pepper oil

6. Put the processed green radish, chopped fungus, and chopped eggs into the pot. Put the chopped green onion and minced ginger on the top. At this time, pour the pepper oil on it while it is hot to stimulate the fragrance of green onions and ginger. Add light soy sauce and sugar for freshness. Because salt was added when killing the water in the radish before, there is no need to put it in the filling.

Pour pepper oil on the filling

7. Move the awake dough to the chopping board, because you are preparing to pack dumplings with big stuffing, roll it into a long strip and then pull it into a larger dough. The skin of the dumpling must also be rolled out to make it more delicious.

dumpling skin

8. Follow your own way of making dumplings, just wrap the stuffing in the dumpling wrapper, and add enough stuffing.

Make dumplings

9. In the process of making dumplings, the steamer boils water first, and when the dumplings are all wrapped up, the water is already boiling, then put the dumplings in the steamer, because the dumplings with vegetarian fillings are very cooked, and steam for 12 minutes on medium heat You can turn off the heat and open the lid for another three minutes.

The dumplings made in this way are delicious even without meat, and they are healthy and low-oil, so you don’t have to worry about getting fat. Interested friends also try it.

Green radish dumplings

Tips:

• After the green radish is cut and rubbed into fine filaments, the excess water must be removed with salt. Otherwise, the water will come out when the filling is adjusted, which will not be easy to pack. However, do not hold the water too dry, otherwise the dumplings will be very dry. .

That’s it for today’s sharing. Thank you for seeing it here. I am a fitness life record. I share simple food making and life experience and skills every day. If you like it, please like and follow. Let us be friends next time. See you!