Ingredients and steps for cooking scallop crabapple

I wonder if you have heard of scallop crabapple. The taste of this dish is very unique. Let me give you a detailed introduction below. I hope you can read it carefully.

Dried Scallops and Crabapple Fruit

Servings: 12

Ingredients for dried scallop crabapple

12 small yellow skins, filling ingredients: 30 grams, 100 grams shrimp, 100 grams hind leg diced, 40 grams fat diced, 30 grams carrot diced, 30 grams green beans, 30 grams chopped coriander, 2 teaspoons cornstarch, 1/2 teaspoon salt, 2 teaspoons sugar, 1/2 teaspoon fresh chicken powder, 1 teaspoon pepper, 1 tablespoon sesame oil, 1 tablespoon lard

How to make scallop crabapple

(1) Soak the dried scallops in water for 30 minutes, drain and steam over high heat for 40 minutes. Remove from heat, let cool and shred.

(2) Wash the shrimp and remove the intestinal mud. Add the diced hind leg meat, cornstarch and salt. Mix with your hands until it becomes sticky. Then add all the other filling ingredients and seasonings and mix well. This is the filling.

(3) Divide the filling into 12 portions, put one portion of the filling into each small yellow skin, pinch the top of the siomai with your thumb and index finger, flatten the filling slightly with your hands, and then put it into the steamer and steam it over high heat for 8 minutes.

Suitable people for eating scallop crabapple

It is edible for the general public

1. Suitable for patients with weak spleen and stomach, insufficient qi, malnutrition, long-term illness, deficiency of the five internal organs, spleen and kidney yang deficiency, frequent urination in the elderly, hyperlipidemia, arteriosclerosis, coronary heart disease, loss of appetite, indigestion, various pain syndromes, after radiotherapy and chemotherapy, and suitable for people with yin deficiency such as diabetes, lupus irradiata, Sjögren's syndrome, etc.

2. Children and gout patients should not eat it.