Festive meat and vegetarian matching, using white radish and pork to make flowers bloom rich, delicious and good-looking

Today I will share with you a healthy and nutritious, delicious and beautiful steamed dish without adding a drop of oil, and the ingredient is the seasonal white radish.

This dish is not difficult to prepare, but there are still some things to pay attention to if you want to do it well.

First, in order to ensure that the finished dish looks good, it is best to choose a white radish with uniform thickness or a middle section, and the size is consistent after slicing. The second is that the cut white radish is relatively crisp, and it is easy to break the meat directly, it is best to blanch it first, the blanched white radish is very soft, and it is not easy to break when the meat is wrapped, and it can also remove the bad smell of the radish~~

——Flowers bloom richly——

【Ingredients】

Ingredients: 300 grams of white radish, 150 grams of minced pork, 1 handful of scallops

Seasoning: Appropriate amount of green onion and ginger, 1 teaspoon light soy sauce, 1 teaspoon oyster sauce, a little chicken broth mix, a little white pepper, 1 teaspoon sesame oil, appropriate amount of salt

【Directions】

Step 1: Wash the white radish and set aside, soak the scallops in warm water in advance, add minced green onion and ginger, cooking wine, oyster sauce, light soy sauce, chicken powder, white pepper and a little salt to the pork filling.

Step 2: Add seasoning to the pork filling and stir until it is slightly glued and ready for later use.

Step 3: Choose a uniform thickness of white radish in the middle, do not peel it, gently scrape the skin with a kitchen knife, and then cut it into large slices about 0.3 cm thick (the thickness is about the same)

Step 4: Boil the water in a boiling pot, put in the sliced white radish, cook until the radish is translucent, and feel that the radish can be folded up and taken out. Don't cook the white radish for too long, it will not be easy to form if it is cooked for too long, and the taste will not be good.

Step 5: Take out the boiled white radish and put it in cold water to cool.

Step 6, take a piece of overcooled white radish, stuff in an appropriate amount of meat filling, the surface of the meat filling is smooth, and the surface is smooth and steamed out to look good~~

Step 7: Fold the stuffed white radish in half into a semicircle and stack them neatly.

Step 8: The soaked scallops are pressed and twisted into silk with a knife

Step 9: Put the processed dried scallops in the middle of the ingredients, or you can sprinkle them evenly on the ingredients, but Zerui's mother thinks it looks better in the middle. After the water in the steamer boils, put it in and steam it over high heat for about 13 minutes.

Step 10: Take out the steamed white radish.

Step 11: Pour the steamed radish juice into the pot, add some water if the juice is not enough, add a little chicken powder, and hook it with water starch to form a thin thicken.

Step 12, the hooked thin thick evenly poured into the plate, sprinkled with green onions, a tender and sweet, delicious and good-looking radish stuffed meat is ready~~