Preparation technology of radish dumplings

Abstract

The invention provides a radish dumpling preparation process which comprises the following preparation steps: S1, cleaning: thoroughly cleaning radishes, removing soil and impurities on the surfaces of the radishes, using a vegetable brush to help cleaning, and using a kitchen knife to cut off the tops and bottoms of the radishes. The radish is rich in vitamin C, dietary fiber and various trace elements, and the ginger contains beneficial components such as gingerol, so that the dumpling is delicious and has certain nutritional value, and meanwhile, the radish is low in calorie and rich in moisture, and is suitable for people who pay attention to weight management to eat.

Description

Technical Field

[0001] The present invention relates to the technical field of food preparation, and specifically to a preparation process for radish dumplings. Background Art

[0002] Dumplings are traditional special foods deeply loved by the Han people in China. The historical evolution of dumplings has experienced a long and gradual process. Dumplings have various names due to different fillings and are divided into pan-fried dumplings, deep-fried dumplings, steamed dumplings, boiled dumplings, etc. according to different cooking methods. They have spread to the world and there are a variety of varieties.

[0003] However, traditional dumpling wrappers are mostly made of flour, with a soft and tough texture. In contrast, the present invention uses thin radish slices as the "wrapper", which can bring a crispy texture. Paired with the spiciness of diced ginger, it feels even fresher and more refreshing when chewing, bringing a different kind of stimulation and enjoyment to the mouth. Secondly, the filling of general dumplings has a relatively unified texture, while in the "dumplings" of the present invention, the sweetness and crispness of radish form a sharp contrast with the spiciness of diced ginger, enriching the texture level and providing different taste and texture experiences with each bite. Finally, the main component of traditional dumpling wrappers is flour, which has a relatively high calorie content, while radish has an extremely low calorie content. Replacing the dumpling wrapper with thin radish slices can greatly reduce the overall calorie content, making it suitable for people who pursue a low-calorie diet and want to control their weight. Summary of the Invention

[0004] (I) Technical Problems to be Solved

[0005] In view of the deficiencies of the prior art, the present invention provides a preparation process for radish dumplings, which solves the problems that the filling of existing dumplings has a relatively unified texture and a relatively high calorie content.

[0006] (II) Technical Solutions

[0007] To achieve the above objectives, the present invention is realized through the following technical solutions: A preparation process for radish dumplings, including the following preparation steps:

[0008] S1, Cleaning: Thoroughly clean the radish, removing the soil and impurities on the surface. A vegetable brush can be used to assist in cleaning, and use a kitchen knife to cut off the top and bottom of the radish;

[0009] S2, Slicing: Press the radish section on a slicer and push it horizontally along the radish to shave out round thin slices;

[0010] S3, Drying: Place the sliced radish in the sun for 2 - 3 days, and turn it over at least 2 times a day during the drying process to ensure that all sides of the radish can fully receive sunlight and ventilation, ensuring a consistent degree of dryness;

[0011] S4, Dicing: Wash the ginger with clean water, then use a peeler to remove the skin of the ginger. Subsequently, place the peeled ginger on a cutting board and cut it into thick slices about 0.5 - 1 cm thick with a knife. After dicing, set it aside for later use;

[0012] S5, Wrapping: Collect the dried radish slices and evenly spread them on a tabletop. Place a diced ginger on each radish slice. After all are placed, roll the radish slices into the shape of a dumpling. With the toughness of the radish slices, the diced ginger can be included inside. Subsequently, stack the wrapped radish dumplings layer by layer into a cup;

[0013] S6, Pour the pre - prepared sauce into the cup and let it stand for 20 - 30 minutes. It can be eaten after the flavor has fully penetrated into the radish.

[0014] Preferably, the specific preparation steps of the sauce in S6 are as follows: Select a suitable container, and successively add 2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, 1 teaspoon of sugar, 1 teaspoon of sesame oil, a small pinch of minced garlic, an appropriate amount of chili oil, an appropriate amount of white sesame seeds, and an appropriate amount of coriander into the container. Then stir the above various ingredients evenly to obtain the sauce.

[0015] (III) Beneficial Effects

[0016] The present invention provides a preparation process for radish dumplings. It has the following beneficial effects:

[0017] 1. The dumplings made by the present invention by combining dried radish slices with diced ginger. The radish itself is rich in vitamin C, dietary fiber, and various trace elements, while ginger contains beneficial components such as gingerol. Such a combination makes the dumplings not only delicious but also have certain nutritional value. At the same time, radish is low in calories and rich in water, making it suitable for people who pay attention to weight management. Specific Embodiments

[0018] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of them. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0019] Example 1:

[0020] The embodiment of the present invention provides a preparation process for radish dumplings, which is characterized by including the following preparation steps:

[0021] S1, Cleaning: Thoroughly wash the radish to remove the soil and impurities on the surface. A vegetable brush can be used to assist in cleaning, and use a kitchen knife to cut off the top and bottom of the radish;

[0022] S2, Slicing: Press the radish segments against a slicer and push them horizontally along the radish to slice out round thin slices;

[0023] S3, Drying in the sun: Place the sliced radishes in the sun and dry them for 2 - 3 days. During the drying process, turn them over at least 2 times a day to ensure that all sides of the radishes can receive sufficient sunlight and ventilation, and to ensure uniform dryness;

[0024] S4, Dicing: Wash the ginger with clean water, then use a peeler to remove the skin of the ginger. Subsequently, place the peeled ginger on a cutting board and cut it into thick slices about 0.5 - 1 cm thick. After dicing, set it aside for later use;

[0025] S5, Wrapping: Gather the dried radish slices and spread them evenly on a table. Place a diced ginger on each radish slice. After all are placed, roll the radish slices into the shape of a dumpling. Relying on the toughness of the radish slices, the diced ginger can be wrapped inside. Subsequently, stack the wrapped radish dumplings layer by layer into a cup;

[0026] S6, Pour the pre - prepared sauce into the cup and let it stand for 20 - 30 minutes. Wait until the flavor fully penetrates into the radishes and then it can be eaten.

[0027] The specific steps for preparing the sauce in S6 are as follows: Select a suitable container and sequentially add 2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, 1 teaspoon of sugar, 1 teaspoon of sesame oil, a small pinch of minced garlic, an appropriate amount of chili oil, an appropriate amount of white sesame seeds, and an appropriate amount of coriander into the container. Then stir all the above ingredients evenly to obtain the sauce.

[0028] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A process for preparing radish dumplings, characterized in that: The method comprises the following preparation steps: S1. Cleaning: Wash the radish thoroughly to remove dirt and impurities on the surface. You can use a vegetable brush to help clean it, and use a kitchen knife to cut off the top and bottom of the radish; S2. Slicing: Press the radish segment on the slicer, push it horizontally along the radish, and slice out circular thin slices; S3, sun drying: place the sliced ​​radish in the sun for 2-3 days, and turn the sliced ​​radish over at least twice a day during the drying process, so that all sides of the radish can fully receive sunlight and ventilation to ensure uniform drying degree; S4. Dice: Wash the ginger with clean water, peel the ginger with a peeler, put the peeled ginger on a cutting board, cut it into slices about 0.5-1 cm thick with a knife, dice and set aside for later use; S5. Wrapping: Collect the dried radish slices and spread them evenly on the table. Place a piece of diced ginger on each radish slice. After all the pieces are placed, roll the radish slices into the shape of dumplings. With the help of the toughness of the radish slices, the diced ginger can be included inside. Then, put the wrapped radish dumplings layer by layer into the cup. S6. Pour the prepared sauce into the cup and let it sit for 20-30 minutes until the flavor has fully absorbed into the radish and you can eat it.

2. The process for preparing radish dumplings according to claim 1, characterized in that: The specific preparation steps of the sauce in S6 are: select a suitable container, add 2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, one teaspoon of sugar, one teaspoon of sesame oil, a pinch of minced garlic, an appropriate amount of chili oil, an appropriate amount of white sesame seeds, and an appropriate amount of coriander into the container in sequence, and then stir the above materials evenly to obtain the sauce.