Homemade radish dumpling
Overview
This kind of local delicacy is more delicious than meat. If you’re not from the local area, it might be difficult to understand at first glance. But once you try it, you’ll probably be able to get away from it. Simply pair it with a bowl of white rice porridge and you can eat two bowls at once😄. It can be eaten directly as a vegetable or as an ingredient.
Tags
Ingredients
Steps
-
Fresh radish fat
-
Clean the green sugar cane (black sugar cane is also acceptable) and cut it into short strips to make the radish sweeter and prevent it from being scorched. Boil it in a large pot and put sugar cane in the bottom of the pot.
-
Clean the radish, remove the head and tail. Put it in the pot so that the water covers the radish.
-
Cover and bring to a boil over high heat, then turn to low heat and simmer until the radish can be inserted gently with chopsticks before adding salt. The saltiness depends on personal preference (too salty will not taste good, too bland will not be easy to store). Simmer for about 10 hours. Pay attention to the pot. Turn off the heat if the water is almost gone. You can also operate a rice cooker, but it’s best to use an earthen pot to burn firewood. This time I used gas, which is a bit wasteful😂
-
But it's worth it. Leave the cooked radishes in the pot to cool down, then take them out and put them into small bags in a plastic bag and store them in the refrigerator. If frozen, keep it longer, and if refrigerated, keep it for three to five days. The best food is definitely fresh. If it has been refrigerated and frozen, you can take it out and thaw it and cook the pork belly very well with rice. It can also be steamed with minced garlic or braised with minced garlic and soy sauce. There are many ways to do it!
-
It tastes delicious and sweet when eaten directly with white rice porridge. (It costs porridge to eat enough😂)
