Hakka radish(ke jia luo bo ban )

Hakka radish

Introduction:

"Every year on the winter solstice, many local people worship their ancestors, grind flour into balls, and wrap turnips. In memory of their ancestors, they also called the turnip "winter solstice group" to express the meaning of family reunion. "During the winter festival, eat three animals, taste the fruits and add clothes." This is a folk song with Hakka characteristics. I wonder how many new Hakkas can remember it? As the saying goes, "winter solstice big new year", every winter solstice, every household will do "turnip.". Today's young people, including me, only know that this custom has existed since their ancestors, but many people don't know how to make turnip dumplings. Generally, elderly aunts and uncles will make turnip dumplings. My sister's mother-in-law makes the whole process of making this recipe by herself. Every year before the winter solstice, she has to make a necessary Festival snack. The old people can say that making turnip dumplings I'm quite proficient in techniques and techniques. This time I came to learn and observe, and I learned from Ha o (∩)_ ∩) O, write down every process and detail carefully and share with you. In the future, I can do turnip by myself... My mother-in-law said: to make authentic turnip, we have to pay great attention to the selection of materials. The glutinous rice flour and rice flour used for turnip are milled from the new rice harvested in the season. The glutinous rice and rice are soaked in water for about 6 hours and dried for four or five hours before they are taken to the machine room to be milled into rice flour. Now the material is rich and the logistics industry is developed. Glutinous rice flour and rice flour can be bought everywhere, which saves a lot of working procedures. When making radish, mix glutinous rice flour and rice flour according to the proportion required, and then knead with crushed wormwood to form a dough. After cooking or steaming, it will become radish powder skin. The stuffing of radish is mostly white radish, bean curd, shrimp, bacon, sausage, pork, garlic, coriander, etc. The wrapping method is based on thin skin, thick filling and even fullness... There are three ways to eat radish. Steam, fry and boil. The three flavors are different. When the radish is steamed out of the pot with banana leaf pad, the aroma is attractive. It not only has the fragrance of radish, but also has the mellow fragrance of various ingredients. When the radish is fried with peanut oil, both sides are burnt. It's Crispy on the outside and soft in the inside. Add fresh goose blood and foie gras to boil radish. After a bite, the shredded radish tastes fresh and sweet, mixed with the mellow flavor of various side dishes, and the soup is also fresh, sweet and delicious... After saying so much, my mouth water comes out_ ∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩

Production steps:

Step 1: deal with the stuffing first: wash all kinds of ingredients in the picture, chop tofu, garlic, bacon and sausage.

Step 2: Chop parsley.

Step 3: peel and shred radish, blanch in boiling water for a few minutes, remove and squeeze water.

Step 4: cut the pork into thin and fat pieces.

Step 5: the fat part is fried in the pan to stir out the oil, then the lean meat, sausage, bacon and shrimps are poured down to saute until fragrant. Stir in the salt, pepper and chicken powder to stir well. Then the shredded radish, bean curd and coriander are poured down to make the stuffing and set aside.

Step 6: make radish skin: mix glutinous rice flour and rice flour without water.

Step 7: Artemisia argyi treatment: dry Artemisia argyi leaves with a cooking machine to stir into powder, add 2 bowls of water to boil in a pot.

Step 8: take part of the mixed rice flour and add it into mugwort water. Stir with a wooden spatula while boiling until it becomes a cooked rice dough.

Step 9: take out Artemisia argyi powder and put it into the remaining dry rice powder.

Step 10: knead the rice noodles while it's hot.

Step 11: sprinkle some rice flour on the clean panel, put the kneaded rice flour ball on it, sprinkle some dry rice flour on the rice flour ball while it is hot, to prevent hands from sticking when making.

Step 12: cut out the rice powder and flatten it with the palm of your hand. (it's about twice as thick and twice as big as usual.)

Step 13: put the leather in the center of your hand. (this part is similar to making steamed buns and dumplings)

Step 14: put in the mixture.

Step 15: fold the two sides in half and squeeze the seal tightly.

Step 16: do it one by one and put it on the dry panel. (the panel should be dusted with dry powder, and the lace can be pinched at will)

Step 17: heat the pan with proper amount of oil, put down the turnip and fry it slowly over low heat. (this is the finished product that my mother-in-law asked me to bring back after packing it in a fresh-keeping box.)

Step 18: fry until brown on both sides, sprinkle with water, cover and simmer for about 1 minute. (it's OK to fry each side thoroughly without stewing, just as you like.)

Step 19: eat one of the radishes with enough weight to fill your stomach.

Step 20: my sister's mother-in-law cooked turnip (with the whole goose soup, mixed with dried vegetables and seasonal vegetables) tastes super good. I ate two o (∩)_ ∩)O~

Materials required:

Glutinous rice flour: 1000g

Rice noodles: 200g

Pork: 400g

Bacon: 300g

Sausage: 200g

Shrimp: 100g

Tofu: 200g

Coriander: 80g

Moxa leaf: 200g

White radish: 2

Salt: right amount

Oil: right amount

Chicken powder: a little

Pepper: a little

Note: filling all side dishes do not need to cut too much, dice the most appropriate. There is no need to add water to the rice noodles mixed with radish peel. Some rice flour should be reserved for rolling radish skin. If the dough is too wet, a little dry flour can be added. Remember not to use it all. The thickness of the skin is about 2 times thicker than that of dumplings, and about one time larger is more suitable. The tension of glutinous rice flour is not as strong as that of flour. Please forgive me if there is anything incomplete. Welcome to exchange your experience.

Production difficulty: God level

Craft: Skills

Production time: several hours

Taste: other

Chinese PinYin : Ke Jia Luo Bo Ban