In autumn, eat more steamed vegetables, and use radish with minced meat, which is light and nutritious, fragrant but not greasy, and delicious

Today I share a delicious and good-looking dish, steamed radish meat rolls, steamed with radish with minced meat, although the operation method is a little troublesome, the taste is fragrant but not greasy, light and nutritious, eating the dishes made by yourself is really comfortable, and it is worth the effort.

How to make steamed radish meat rolls

Ingredients: half a white radish (actual dosage of 250 grams), 200 grams of minced pork, 1 egg.

Ingredients: 1 coriander, 10 grams of green onions, 3 grams of ginger, 1/3 tablespoon of soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of white pepper, half a teaspoon of chicken essence, half a teaspoon of sugar, a little salt and oil.

The first step, wash and drain the radish, cut into round thin slices, the thinner the radish slices are cut, the better, it looks a little transparent, the minced meat will not fall apart when wrapped, if it is too thick, the radish slices will break, the coriander is washed and scattered, and the green onion and ginger are minced separately.

The second step, beat the eggs into the minced meat, add half of the minced green onion, all the minced ginger, put cooking wine, white pepper, chicken essence, sugar, a little salt to adjust the meat filling, stir with chopsticks in one direction, do not stir back and forth, otherwise the mixed meat filling is not smooth enough, and it can be stirred until the minced meat is strong.

The third step is to add an appropriate amount of cold water to the pot, boil over high heat, boil and pour in the sliced radish, boil the soup for 1 minute, the time of the soup should be determined according to the thickness of the radish slices, in order to make the radish slices soft and convenient to wrap in the minced meat, but also to remove the pungent taste of the radish.

Step 4: Take out the blanched radish slices, put them until they are cool, drain the water, and wrap the minced meat into the radish slices with a small spoon in turn, the amount of minced meat is about 1 teaspoon is enough, not too much.

Step 5: Add water to the steamer and boil, put it in the steaming drawer, put the wrapped radish meat rolls on the steaming drawer one by one, cover and steam over high heat for 5 to 6 minutes, steam the minced meat, turn off the heat, take it out and put it on a plate first.

Step 6: Turn on the heat oil pan and pour oil, fry the remaining minced green onions over low heat until fragrant, pour in the soy sauce and turn off the heat, and use the hot oil temperature to stimulate the flavor of the extremely fresh flavor.

The seventh step is to pour the fried minced green onion and the extremely fresh soy sauce evenly on the radish meat roll, put the coriander leaves, and the steamed dish is ready.

Tips:

If the radish slices are large, there will be more minced meat, and it will take longer to steam, and if you want to make the minced meat tender, it is not suitable for steaming for too long, so the size and thickness of the radish slices are very important.

The flavor is extremely fresh, you must first use hot oil to stir it, and then pour it on the top of the dish, so that the fresh flavor will be stronger, if you like to eat spicy, you can drip some chili oil, not only beautiful but also enhance the taste.