When we were little, our parents would take time out of their busy schedules to cook delicious meals for us. Now, it's us cooking those same meals for them to enjoy. Watching them savor the food with such joy, I imagine it's the same look they had when they watched us grow up, jumping and cheering with delight. Only back then, we would wolf down our food one after another, while one or two is enough for our elderly parents. They're eating memories, savoring life itself. Hakka cuisine is abundant, especially during the Spring Festival with a dazzling array of dishes, pastries, and snacks. Radish balls are a must, because of the saying "When radishes are in season, doctors have nothing to do," and their round shape symbolizes good fortune. Not to mention their translucent, soft, and fragrant appearance. Next month is the Spring Festival; it's time to start practicing these family reunion dishes!
Materials
Recipe for Elderly Parents - Steps for Making Crystal Clear, Soft, Fragrant, and Auspicious Hakka Steamed Radish Balls
Prepare all ingredients: wash the radish and soak the shiitake mushrooms in advance.
Cut or shred the white radish and marinate it with salt for 30 minutes.
Shred the carrots, sprinkle with sugar, and marinate until slightly softened.
Squeeze out the water and put it in a large bowl.
Chop the shiitake mushrooms, Chinese sausage, and dried shrimp.
Heat vegetable oil in a pan over low heat and sauté the sausage until fragrant. Add the minced lean meat and stir-fry until cooked through. Pour in some Shaoxing wine to enhance the aroma.
Add the chopped shiitake mushrooms and dried shrimp and stir-fry. Finally, sprinkle with white pepper powder.
Let it cool before using.
After 30 minutes, squeeze the radish dry and put it in a large bowl.
Add the mixture from step 3 to the shredded white radish and carrot.
Mix gently until well combined.
Prepare sweet potato flour and tapioca flour.
Gradually add the starch to the ingredients in step 11 and mix well until it can be shaped. If it is too dry, you can add a little radish water.
Shape each ball into a firm round shape, make 11 in total, and place them on a steamer lined with parchment paper.
Place the pot in cold water, and once the water boils, cook over medium-low heat for 15 minutes. Then turn off the heat and remove the pot from the pot.
It can be sprinkled with chopped green onions or served plain.
Tips for making Hakka Steamed Radish Dumplings – a recipe for elderly parents: glistening, soft, fragrant, and auspicious symbol of family reunion
1. Choose high-quality, sweet radishes; blanching is unnecessary to preserve their original flavor. Squeeze the radishes as dry as possible, reserving the radish water. You can also microwave shredded carrots for 1 minute to soften them. 2. The actual amount of starch needed depends on the dryness of the ingredients; just enough to form balls. Less starch results in a softer, more tender texture, while more starch creates a chewier, more bouncy texture. Adjust the ratio according to your preferred firmness. 3. After a few trials, the three key elements to prevent the balls from collapsing after steaming are: the ingredients shouldn't be too wet, the balls should be firmly formed, and they shouldn't be steamed for too long. 4. This recipe is low in salt, making it suitable for the elderly. Younger people can increase the seasoning as needed.
