Don't blanch the white radish dumplings anymore, teach you 3 tricks, the dumplings are fragrant and delicious but not spicy

有人‬就问‬青皮‬萝卜口味‬太重‬，在‬包饺子‬的时候，必须‬焯水‬，不然‬口感‬冲‬难以下咽‬，那么‬白萝卜‬包饺子‬需要‬焯水‬吗‬？ 首选‬我们‬要‬明白‬焯水‬的目的‬是什么‬，一是有人‬不喜欢‬‬白萝卜‬的‬那点‬‬辛辣‬味道‬，二‬是方便‬‬包制‬饺子‬，不然‬萝卜‬中‬的水分‬太多‬，容易‬出水‬，包制‬的时候不好‬操作‬，饺子‬还‬容易‬破皮‬。 下面‬就‬教大家‬白萝卜‬不用焯水‬，用‬以下‬3招‬就可以‬轻松‬解决‬白萝卜‬的辛辣‬味‬道‬，还不‬出水‬，减少营养成分流失 ，也能保持白萝卜的原汁味，方便‬包制‬饺子，这样‬做出来‬的饺子‬鲜香‬味美‬，营养‬丰富‬，家人‬们都会喜欢的‬‬。

How to remove the spicy taste and water problem of white radish without blanching to make dumplings easier

一‬、腌制‬去水‬

把‬萝卜‬去‬皮切丝‬，再‬剁碎‬，放入‬盆中‬，倒入‬一勺‬的食盐‬，搅拌‬均匀，腌制‬10分钟，杀水‬。

白‬萝卜‬中‬的水分‬很‬大，如果‬直接‬拌‬馅‬调味‬‬，很容易‬出水‬，在包制的‬过程中，也‬很难‬操作‬，而且‬做出来‬的饺子‬带有‬辛辣‬口感‬，也很难吃‬，用盐‬腌制杀‬水后‬，可以‬去除‬萝卜‬中的‬多余水分‬。

二‬、干炒‬萝卜‬馅‬

萝卜‬腌制‬到时间‬后，用手‬或者‬是干净‬的纱布‬，挤干‬萝卜‬中的水分，锅‬中‬不要‬倒油‬，烧热‬后‬放入‬挤干‬水份的萝卜‬，转成‬中火‬，煸炒‬2分钟左右，萝卜‬变软‬，表面‬微干‬，然后‬关火‬，盛出放凉‬‬备用即可‬。

After salting and killing water, it can only remove the excess water in the radish, and the dumplings made are crispy to eat, and the taste is not soft enough to be delicious. If the nutrients are lost too much after blanching, we use dry fried radish filling to ensure the soft taste of the radish and reduce the loss of nutrients, which can also reduce the pungent taste of some of the radish.

三‬、葱油‬增香‬

把‬葱姜‬切碎，锅中‬倒入食用油‬，放入‬葱姜‬，小火‬慢慢炸制‬葱姜‬微黄‬，然后‬关火‬，盖上‬锅盖焖‬5分钟，再拌入‬萝卜‬馅中‬。

萝卜‬只用‬腌制‬杀水‬它的‬辛辣‬味‬还是‬不足以‬去除‬，用‬葱油‬的‬香味‬，可以‬掩盖‬住‬萝卜‬的生味‬，还能‬进一步‬防止‬萝卜‬出水‬。

‬总结‬：白萝卜‬不用‬去‬焯水‬，用‬以‬上3招‬，做出‬来‬的‬萝卜‬馅‬，不管‬是拌‬成‬素馅‬的‬，还是‬肉馅‬饺的‬饺子‬，都不出水‬，而且‬吃起‬来鲜香‬味美‬，还没‬有‬辛辣‬味‬。 下面‬用‬白萝卜‬做‬一份‬素馅‬饺子，一起‬看一下它的‬制作‬过程。

——【白萝卜‬鸡蛋‬素饺子‬】——

一‬、准备‬食材‬

1.面团‬部分‬：中筋面粉‬300克、盐‬2克‬、30度‬温‬水160克。

2. Filling: white radish, egg, black and white sesame seeds, salt, oyster sauce, soy sauce, chicken powder, five-spice powder, green onion, ginger.

Second, the production process

The first step is to put the flour and salt into a basin and stir it, then slowly pour in warm water, stir into a flocculent, knead it into a dough, then relax for 5 minutes, then knead it smooth, and let it rest for 20 minutes for later use.

In winter, when the weather is cold, when making dumpling dough at home, use warm water to prepare it, which can speed up the resting of the dough.

In the second step, clean the white radish, peel it, change the knife and cut it into shreds, then chop it again, then put in a spoonful of cooking oil, stir well, and marinate for 10 minutes for later use.

The third step, the eggs are beaten into a bowl and stirred, then the pot is heated, pour in an appropriate amount of cooking oil, turn off the medium-low heat, then pour in the egg liquid, stir constantly with chopsticks, the eggs will become broken eggs, after scrambling, put them out and let them cool for later use.

The fourth step is to clean the green onion and ginger, cut the green onion into chopped green onions, cut the ginger into minced ginger, then pour oil into the pot, after heating, put in two-thirds of the green onion and ginger, turn off the low heat to fry the green onion and ginger until slightly yellow, turn off the heat and cover the pot and simmer for 5 minutes.

The fifth step, after the radish pickling killer is up to time, put it in a clean gauze, squeeze the water in the radish vigorously, clean the pot, put in the radish, and keep stir-frying the radish filling over medium-low heat to make the radish soft, and then put it out to cool.

Step 6, then put the stir-fried radish, eggs, scallion oil, and the remaining green onions, ginger, and black and white sesame seeds into a basin, add an appropriate amount of salt, soy sauce, oyster sauce, chicken powder, and five-spice powder to taste, and finally stir well.

In the seventh step, sprinkle an appropriate amount of flour on the cutting board, move the awakened dumpling dough to the cutting board, knead it into long strips, and then cut it into small dough of uniform size, flatten it by hand, and roll it out into a round dumpling wrapper.

The eighth step is to take a dumpling wrapper, put in the radish and egg filling, wrap it into dumplings, and so on, and complete the dumplings.

Step 9, pour more water into the pot, boil over high heat, put in the dumplings, cover the lid, wait for the pot to boil, open the lid, after the pot is boiled three times, point water three times in the pot, wait for the dumplings to float on the surface of the pot and cook, turn off the heat, take out the dumplings and put them on the plate.

epilogue

‬白‬萝卜‬好吃‬，就是‬用‬生‬萝卜‬包‬饺子‬的时候，有‬一些‬辛辣‬的口感‬，不太‬受‬人们‬的喜爱，焯水‬后萝卜‬过于‬软烂‬，营养‬成分流失的也‬比较‬多，大家‬不妨‬试试先‬腌制‬杀水‬，在‬干炒‬萝卜‬，再用‬葱油‬增香‬，封油‬，这样‬不管‬用萝卜‬拌素馅‬还是‬肉馅‬，都不出水‬，吃起‬来‬还‬特别‬鲜美‬， 也没有‬萝卜‬的辛辣味哦‬，很‬香‬‬。