Meat-Stuffed Radish Slices
There's a Chinese saying: "Eat radish in winter and ginger in summer, no need for a doctor's prescription." In autumn and winter, radish is commonly used at home for dumpling or bun fillings, fried radish balls, pickled radish strips, or stews with beef and lamb. Because plain stir-fried radish isn't well liked, it's rarely served as a standalone dish. One day, with no fresh vegetables left and too little energy to head downstairs, I used the leftover radish and some meat filling from the fridge to make radish-and-meat stacks. The result was a hit: the radish turned out fragrant and refreshing, and the meat filling tender and juicy—my family loved it.
This dish is very simple to prepare. First, season the meat filling and mix until well combined. Peel the radish and cut it into even, medium-thick slices. Sandwich the seasoned filling between two slices, then steam until fully cooked. Finish by drizzling with a light thickened sauce before serving.
Ingredients
radish
1个
ground meat
200g
scallions
20g
ginger
20g
egg white
1个
Instructions
1
Step 1
First, prepare all the ingredients needed to make this [Meat-Stuffed Radish Slices]: 1 radish, 200g ground meat, 20g scallions, 20g ginger. Finely chop the scallions and ginger, then place the ground meat in a mixing bowl. Add 1 egg white, 1g salt, 10ml cooking wine, 5ml light soy sauce, and 1g thirteen-spice powder. Using chopsticks, stir in one direction until the meat mixture becomes sticky and develops elasticity. Then peel the radish, wash it clean, and set aside.
2
Step 2
Next, cut the peeled radish into evenly thick radish slices for stuffing. The cutting technique is to make two slices connected at the base without cutting all the way through, with each slice about half a centimeter thick.
3
Step 3
Evenly stuff the seasoned ground meat into the prepared radish slices, then arrange them on a plate with the openings facing upward.
4
Step 4
Add an appropriate amount of water to a steamer, place the plate inside, bring to a boil over high heat, and steam for 10 minutes before turning off the heat. Mix 30ml drinking water with 2g starch to make a starch slurry and set aside.
5
Step 5
Take a wok, pour the steaming liquid from the plate into the wok, drizzle in the starch slurry to thicken, then add 5g oyster sauce and 5ml sesame oil and mix well.
6
Step 6
Evenly pour the thickened sauce over the steamed meat-stuffed radish slices.
7
Step 7
The fragrant and delicious meat-stuffed radish slices are now ready. The radish is crisp and refreshing, while the meat filling is tender and juicy—perfect with rice.
