The method of making crystal pork radish rolls

Health benefits

White Radish: Promoting Blood Circulation and Removing Stasis

Pork: moist and dry

Scallion: Removing the Surface

Ingredients and materials

Half a white radish

120 grams of pork

10g scallion

1 slice of ginger

Half a tablespoon oyster sauce

Salt in moderation

2 tablespoons soy sauce

1 tablespoon cooking wine

A little white pepper powder

A little sugar

1 tablespoon corn starch

Half egg white

30g of water starch powder

The method of making crystal pork radish rolls

1. Peel off the white radish and cut it into thin slices, the thinner the better. Then put the radish slices into a bowl, add an appropriate amount of salt, gently pinch and marinate for ten minutes.

2. Choose pork with three layers of fat and seven layers of thinness, chop it into minced meat, and then add chopped scallions and ginger.

3. Add a tablespoon of soy sauce, cooking wine, oyster sauce, white pepper, some salt, and a little sugar, stir well until the minced meat is strong.

4. Add half an egg white and a tablespoon of cornstarch, and continue stirring until the minced meat becomes sticky.

5. Rinse the pickled radish slices and drain the water. Take a slice of radish and roll it with an appropriate amount of meat filling.

6. Place the dish with the mouth facing downwards, and steam all the ingredients in cold water for ten minutes. Start timing when the water boils.

7. Take out the steamed radish roll, pour the excess water in the plate into the pot, add a tablespoon of soy sauce and boil it, then add the starch and boil it until it is slightly sticky, and pour it onto the radish pork roll.

8. Finally, cut some small scallions and place them on a radish roll as decoration. Serve on the table and enjoy.

9. A nutritious and delicious crystal pork radish roll is ready, with good appearance and taste. Have you learned it?

Tips

Cut the radish slices thinly as much as possible. After salting, they will become noticeably softer, making it easier to pack with meat filling. The seasoning in the meat filling can be added according to personal taste, and the steaming time does not need to be too long. The timer starts from the moment the water boils.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/2011.html