Shredded radish meat cage

Overview

Today I participated in a radish picking activity and harvested a large bag of organic radishes. I remembered the shredded radish meat dragon that my mother always made for us when we were young, and decided to try it myself. "Compendium of Materia Medica" records the effects of radish: lowering qi, digesting, diuretic, moistening the lungs and eliminating phlegm, detoxifying and promoting fluid production. As the saying goes: Eat radish in winter and ginger in summer. Now is the season to eat radish.

Tags

• staple food
• home cooking
• old man
• breakfast
• winter recipes
• clear water
• flour
• pork stuffing
• thirteen fragrant powder
• yeast powder
• minced green onion
• pepper
• radish
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Add yeast powder dissolved in warm water to flour, knead the dough and ferment until doubled in size

   

2. 2 Add minced chives, thirteen-spice powder, soy sauce, sesame oil, salt and pepper to the meat filling and mix well

   

3. 3 Grate the radish and squeeze out the water

   

4. 4 Mix well with meat filling

   

5. 5 Deflate the fermented dough and knead it into a smooth dough. Cut it into sections and roll it into a rectangular shape of moderate thickness. Spread the meat filling evenly on top

   

6. 6 Carefully roll up from one side, seal both ends, place in an oiled pan, and ferment again for 20 minutes

   

7. 7 Bring to a boil over high heat, then turn to medium heat and steam for 15-20 minutes. Turn off the heat and let it sit for 10 minutes before opening the lid

   

8. 8 The fragrant shredded radish meat dragon is ready.