When it comes to making dumplings, most people are familiar with it. Many people who make dumplings for the first time find the method very繁琐, and they feel they can’t complete it on their own. Some people are very averse to making dumplings. In fact, if you want to make dumplings quickly and simply, it’s all about finding these tricks in the process of wrapping dumplings, and you can make dumplings quickly without feeling the method is too繁琐.

Dumpling ingredients:

Main ingredients: pork, flour, vegetables, salt, monosodium glutamate, ginger juice, soy sauce, cooking wine, sesame oil, water, etc.

How to make dumplings:

1. Mixing the dough

A cup of warm water, add a little salt to the water, and one egg to the flour. Pour the water slowly into the bowl, stirring with chopsticks continuously. When there are no dry flour and all are lumps of dough, you can start kneading the dough. Knead the dough with force until the surface is very smooth, which is the best condition. At this time, the dough, the bowl, and the hands are all perfect.

Attention: The dough should be made in advance because there is a ‘resting’ process. It’s best to make it in the morning and wrap the dumplings in the afternoon.

Attention: Cover the pot to prevent water evaporation.

2. Mixing the filling

If four people are eating, about one pound of meat filling is enough. Add salt, monosodium glutamate, ginger juice, soy sauce, cooking wine, sesame oil, water (broth is best), and you can also add some white pepper, etc. Stir clockwise until everything is well blended.

Attention: The ginger should be chopped finely for better taste. In the past, I used a vegetable grater to grind it into powder, but the taste was not as good.

3. Chopping vegetables

Choose your favorite vegetables, usually I use Chinese cabbage with a little leek. Cut the leek into small pieces, and chop the Chinese cabbage, feeling that the vegetables are very loose, then squeeze the water out with a cloth. Mix it with the meat and stir well. It’s best to taste the saltiness (I hate eating raw meat and always just taste it symbolically and then spit it out), and add some salt if it’s too bland. The dumpling filling is ready.

Attention: Just cut the leeks into granules, do not chop them, otherwise they will become too soft.

4. Rolling out the wrappers

At this time, there are many cut pieces on the table, which are hand-squeezed into flat shapes, looking a bit like flying saucers. When rolling with a rolling pin, pay attention to the thick center and thin edges, as the thick center prevents the filling from leaking and the thin edges are good for the taste.

Attention: Do not roll out too many dumpling wrappers at once. According to the speed of wrapping dumplings, generally 5 or 6 extra ones are enough. Otherwise, the wrappers will dry out and be difficult to wrap after a long time.

5. Making dumplings

Place the dumpling filling in the center of the wrapper. If you are not skilled, do not put too much filling. First pinch the center, then pinch the sides, and then squeeze the edges of the dumpling wrapper from the center to the sides. This way, the dumplings will not leak soup when cooked. Then find a large plate, usually a bamboo steamer used by northern people, and arrange them neatly on top.

Attention: When each dumpling is done, sprinkle a little flour on the bottom to prevent the dumplings from sticking to the plate.

White radish has a long history in our country and is a very unique dish. In daily life, there are many ways to eat white radish, such as making dumplings, stir-frying, soup, and fried radish balls. White radish itself is a cool food, which can be eaten as a fruit or vegetable, but its main value is still distinguished as a vegetable. White radish is rich in trace elements, which can prevent and treat cancer while improving the body’s resistance function.

Radish is also known as lo bo or luo fu. China is the hometown of radish, with a long history of cultivation and consumption. As early as the Book of Songs, there are records about radish.

It can be used to make dishes, such as stir-frying, boiling, and cold dishes; it can also be eaten raw as a fruit, with a delicious taste; and it can also be used for pickling, such as sauerkraut and preserved vegetables. Radish is nutritious and has good edible and medical value. There is a saying that ‘eat radish in winter and ginger in summer, and be healthy all year round’.

≮Functions≯

Radish contains various trace elements that can induce the body to produce interferons, enhance the body’s immunity, and inhibit the growth of cancer cells, which is of great significance for cancer prevention and treatment.

The B vitamins and potassium, magnesium, and other minerals in radish can promote gastrointestinal motility and help the excretion of waste in the body.

Regular consumption of radish can lower blood lipids, soften blood vessels, stabilize blood pressure, and prevent diseases such as coronary heart disease, arteriosclerosis, and gallstones.

Radish is also a traditional Chinese medicine, with a cool nature and pungent, sweet taste, which can eliminate food retention, resolve phlegm and heat, relieve qi and broaden the middle, and detoxify.

Purple potatoes have many ways to eat in everyday life, and different methods can bring out different flavors. Purple potatoes can be made into purple potato and milk pudding, purple potato and silver ear soup, which are sweet desserts with different flavors at different times. The preparation method is very simple, just prepare some special ingredients, you can steam them first, and then make them after they are cooked. These two delicious dishes are suitable for all ages and can effectively improve human immunity when eaten regularly, and also have the effect of promoting bowel movements.

Purple Potato and Milk Pudding

Ingredients

150g purple potato, 360g fresh milk, 50g sugar, 12g gelatin powder

Method

1, soak the gelatin powder in a little water to soften it.

2, peel the purple potato, steam it until cooked, then put it in a blender and blend with 200g of fresh milk (blend into purple potato puree).

3, pour the remaining 160g of fresh milk into the pot, add sugar and gelatin powder, stir until dissolved.

4, add purple potato puree and bring to a boil, then continue to stir over low heat for five minutes. Keep stirring continuously to prevent sticking and burning.

5, pour it into a container and let it cool, then put it in the refrigerator until it solidifies. It tastes better when it’s cold.

Purple Potato and Silver Ear Soup

Ingredients

Purple potato, silver ear, rock sugar

Method

1, soak the silver ear in clean water for about 1 hour, until the silver ear becomes soft and fully expanded.

2, peel the purple potato and cut into small cubes.

3, after the silver ear is soaked and expanded, rinse off the dust and other small impurities, then tear it into small pieces. The size is actually up to you. I prefer to tear the silver ear into smaller pieces, which is easier to cook and convenient to drink. I usually use it as water, so I tear it very small.

4, put the silver ear in the soup pot, add water, bring to a boil, then turn to low heat and simmer for 1 hour. You can add more water and make sure to add it all at once. It must be cooked over low heat to extract the jelly. If you use high heat, the silver ear will not soften even if the water boils dry.

3. Put oil in the pot, add Sichuan peppercorns, fry until fragrant, then pour it into the mixed broccoli, mix well, and serve in a dish.

Cold Served Broccoli

Ingredients

Broccoli, carrots, cucumbers, sausages, garlic, sesame oil, salt, sugar, monosodium glutamate, seafood soy sauce, vinegar

Method

1. Cut cucumbers, carrots, and sausages into oblique pieces, divide broccoli into small pieces, and use a potato peeler to peel the outer skin of the stem, also cut into oblique pieces.

2. After the water boils, add a little salt and a drop of oil to the water.

3. Boil the vegetables one by one. Note

Blanch the cucumber in boiling water and remove it immediately. Carrots and broccoli need a little longer, but they must remain crisp.

4. Rinse all vegetables with cold water several times and then drain the water as dry as possible (the drier the better).

12. Steam and eat.

Radish功效：

1. Radishes are rich in nutrients and have good edible and medical value. There is a saying that ‘eating radishes in winter and ginger in summer can keep you healthy all year round’.

2. Radishes contain fewer calories and more fiber, making them easy to feel full after eating, which is beneficial for weight loss.

3. Radishes can induce the body to produce interferon, enhance immunity, and inhibit the growth of cancer cells, playing an important role in cancer prevention and treatment.

4. The mustard oil and rough fiber in radishes can promote peristalsis in the gastrointestinal tract, which is helpful for the excretion of waste in the body.

5. Regularly eating radishes can reduce blood lipids, soften blood vessels, stabilize blood pressure, and prevent diseases such as coronary heart disease, arteriosclerosis, and gallstones.

Tip

7. Use bamboo skewers to pierce the crispy sausage.

8. Brush the electric pancake grill with oil.

9. Heat the plate to 200 degrees and arrange the marinated chicken wings on the plate.

10. After frying one side, turn it over to fry the other side. Each side needs about 5-8 minutes.

11. Take out the chicken wings, pour 50 grams of oil into the electric pancake grill, and heat the plate to 200 degrees.

12. Add various materials and fry them. The cooking time for each material is different, so it is not easy to set a unified time. Generally, bacon and onions are the easiest to cook, taking 2 minutes, while squid and prawns need more time, about 5-8 minutes. So, control the time yourself, until all the materials are fully cooked. This can be eaten while frying, and it’s very delicious to say.

13. After frying the iron plate, fry the most difficult-to-cook pork belly, heating the plate to 200 degrees, then add the pork skewers and fry for about 5 minutes on each side. Remember to fry all four sides.

14. Pour the BBQ sauce into a small bowl.

15. Brush it on the grilled meat skewers.

16. Brush one side, then fry for another 2 minutes before taking it out.

17. After frying each side of the fragrant meat skewers for 5 minutes, take them out.

18. After frying each side of the crispy sausage for 2 minutes, take it out.

3. Wash the scallions, drain the water, chop them into fine pieces, set aside 15 grams (to be added to the soup later), and put the rest in a large bowl.

4. Add egg pieces and 1/2 teaspoon of salt, and mix well.

5. Add the meat filling, 1 tablespoon of oil, and 2 teaspoons of sesame oil, and mix well.

6. Place a wonton wrapper in the left hand, use a chopstick to pick an appropriate amount of filling and place it in a corner slightly below the corner of the wonton wrapper, and use the thumb of the left hand to flip the corner of the wrapper over to cover the filling.

7. Roll the wrapper and filling forward until about 2 cm from the other corner, then pull out the chopsticks.

8. Fold one side of the wrapper inward, dip your hand in water, and spread it on the folded wonton wrapper.

9. Fold the other side of the wrapper inward and press it on the side that has been dampened with water, and slightly press with both hands to make it stick together.

10. Put an appropriate amount of water in the pot, cut the cabbage into thin strips, and add the cabbage strips when the water boils.

2. Add an appropriate amount of oil to the wok, which should be twice as much as usual for stir-frying, add dried chili peppers, Sichuan peppercorns,

Half the amount of scallions and ginger are slowly fried over low heat until the chili turns a bright red, then remove.

3. Heat the remaining chili oil in the pot, the amount of oil should be enough to cook the chicken. When the oil is 50% heated, add scallion slices and ginger slices, stir-fry until fragrant, add the chicken, and stir-fry over medium heat until the chicken turns white. At this time, remove the chicken and pour out the extra oil in the pot.

4. Heat the oil in the pan until it slightly smokes, quickly add the fried dried chili peppers and chicken, mix well, then add salt, one spoon of soy sauce for color, and half a spoon of sugar, stir-fry until the chicken is fully cooked.

Method two:

9, Preheat the oven for about 15 to 20 minutes.

1, Do not soften the butter. Take it out of the refrigerator, cut it into pieces on the countertop, and sieve all-purpose flour over it, then beat the butter with a rolling pin.

2, After the butter is flattened, dip it in all-purpose flour again, fold it, and then beat it with a rolling pin.

3, After rolling it out into a thin sheet again, fold it over, cut it into strips, and then into small pieces.

4, Use a spatula to cut and mix all-purpose flour and solid butter, then knead it by hand to form a sandy texture.

5, After mixing well, make a hollow in the middle.

6, Add powdered sugar, salt, vanilla extract, and egg yolk, and mix with your fingertips.

3. Drink the sweet water and eat the radish after it is cooked.

Materials: 500 grams of white radish, 50 grams of rock sugar, 200 milliliters of cold boiled water.

1. Wash the white radish, cut it into small pieces, and put it into the juicer.

2. Crush the rock sugar and dissolve it in cold boiled water, then pour the rock sugar water into the juicer.