Although I am not a pure Meizhou Hakka, I am a native-born Hakka girl. As the only pure Hakka town in Dongguan, Zhangmutou has always had the “Winter Year of the New Year”. On the winter solstice day, women will use radishes, bacon, pork, oil tofu, glutinous rice flour... to make radish. In the cold winter, eat a radish radish, fresh sweet radish soup rushed out, and then bite the soft radish and minced meat inside. Add the aroma of the olive leaves and the peppery taste~~ add your own brain. Because doing radish is a bit cumbersome, so do it once a year, so you will do dozens of it at a time to send it to friends and family.
1. Peel the radish, wash it, and spare. 2. Plan the radish into a wire. 3. Put it in a pot and cook it. Because the radish itself will shed water, so don't add water. (It is recommended to use the pot of soup, if it is cooked in a wok, Add half a spoonful of water, keep frying, and prevent it from getting rid of)
Cut the oil tofu half-cut, one into two and a half
Cut the bacon into small pieces
Pork cut into pieces
1. Pour out the cooked radish and press off the water! 2. Hot oil pan, fried bacon, and force the fat in the bacon. Pour the pork in and stir fry. 3. Pour the radish and oily tofu that has been squeezed into the water to stir fry and add some oil. Although the bacon itself is very oily, the radish is very oily, so you have to add some vegetable oil. 4. When you are good, put salt, fuel consumption, Jiale brand chicken powder (can not put, put a little fresher), pepper. 5. At this time, the trap of the radish is ready.
Wash the black olive leaves (if you don't have it, the leaves can also be washed) with hot water, put the appropriate amount of water in the pot, remove the grass and taste, and dry the drain.
Pour the sticky rice flour and glutinous rice flour into the large washbasin and mix evenly, and dig a hole in the middle. Pour 1/3 scoop of cold water and lick a ball.
Boil the boiled water in the pot, wait for the water to open, and flatten the ball into a sheet. After the flakes are cooked, it will float. (In fact, it’s like cooking dumplings)
Pour the boiled flakes together with boiling water into the big cheeks. When the water is still hot, hurry up and face. When the gluten comes out, it will start to prepare the skin of the radish. (The reason why the front is so complicated is to use cold water to make a ball. Then cook it together with the whitefly in the washbasin to increase its toughness, so as not to break the radish when it is not enough tough.) Cover the plastic wrap to prevent it. It’s a long time, it’s hard to shape
Pinch a 25g dough from the dough. Come out round, use your right thumb and other fingers to stick some sticky rice powder, prevent sticking your hands, then use your thumb to make a hole in the middle of the ball.
Slowly pinch the shape of the cup.
Note that the shape of the cup is to be able to hold things, not a flat circle.
This is really a practice on your own, not too thin, or it is easy to leak.
Put the right amount of radish stuff into the right amount.
Like a dumpling, tighten the skin. (Why do you have to make a three-dimensional cup shape, but you can't have a circular plane like a dumpling skin? Because it only has a three-dimensional cup shape, you can put a lot of radish, and the radish will juice, so that you can put the soup Installed inside)
Apply the vegetable oil (anti-stick) to the bottom of the packaged radish and place it on the olive leaf.
Finally, put it in the pot and steam it for 20 minutes.