White radish stuffed with minced meat
Overview
This dish is inspired by the cooking methods of Hong Kong chefs. I slightly added chicken here. In fact, the meat filling can be based on personal preference, it can be beef or mutton, or minced meat with water chestnuts, minced meat with mushrooms, minced meat with carrots, minced meat with dried shrimps, minced meat with preserved vegetables, etc. Haha, food is an indispensable part of life. Using our brains and our hard-working hands can satisfy our tongues and let the food lie in your stomach!
Tags
- hot dishes
- home cooking
- common dishes
- old man
- dinner with friends
- autumn recipes
- winter recipes
- lunch
- black sesame oil
- chicken mince
- chicken powder
- coriander
- cornstarch
- dried onions
- egg white
- ginger
- huadiao wine
- lee kum kee oyster sauce
- light soy sauce
- oil
- old soy sauce
- pork mince
- white radish
- white sugar
- chopped green onion
- minced garlic
- pepper
- salt
Ingredients
- Black sesame oil Appropriate amount
- Chicken mince 150
- Chicken powder Appropriate amount
- Coriander Appropriate amount
- Cornstarch Appropriate amount
- Dried onions Appropriate amount
- Egg white Appropriate amount
- Ginger Appropriate amount
- Huadiao wine Appropriate amount
- Lee Kum Kee Oyster Sauce Appropriate amount
Steps
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First, put the minced pork and chicken on a plate, add all the ingredients, mix well and marinate for 10 minutes to taste: salt, sugar, Huadiao wine, peanut oil, pepper, black sesame oil, chicken powder, light soy sauce, dark soy sauce, chopped green onion, minced ginger, minced garlic, oyster sauce, egg white, cornstarch.
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Mix well and marinate for 10 minutes and set aside. You can also put it in the refrigerator for a while.
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Wash the white radish and cut it into sections about 1 cm thick. Find a coring tool of suitable size, place it in the center of the white radish and press it down slightly. Remove the middle part and keep the outer ring of the white radish for later use.
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Spread some cornstarch inside the circle of white radish to bind it with the minced meat.
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Use a filling spoon to fill the minced meat, scraping both sides flat.
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Complete everything as in step 5, wait for the water in the pot to boil, put it in and steam it.
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Boil the water into the pot and steam over medium heat for about 7 minutes. The specific time should be adjusted according to the thickness of the pot and dish and the firepower. The time should not be too long, and if you grasp it well, the meat will taste fresh, tender and smooth. I prepared a kitchen timer device. When the alarm goes off, turn off the heat and cook the food after 1 minute.
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Pour out the juice and set aside. Add a little oil to the wok, sauté the dried shallots, minced ginger, and minced garlic. Add the juice you just poured out, add a spoonful of light soy sauce, water starch, and oyster sauce to thicken the sauce. Pour in the minced meat noodles stuffed with white radish, and finally sprinkle with chopped green onion and coriander. If you can tolerate spicy food, sautéing red pepper rings and spreading them on the noodles will be very eye-catching! You’re done and you’re ready to serve! Thank you everyone for watching!
