Name: Steamed Dumplings with Radish Cherry Seafood Tofu
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 120g Scallop Edge; 80g Old tofu; 150g Turnip Sakura; 20g Peanut oil; 10g Oyster sauce; 1g Chicken Bouillon Powder; 1g pepper powder; 2 tablets ginger; Some salt; a little shallot; Some dumpling skin

Steamed Dumplings with Radish Cherry Seafood Tofu

by Moonlight's small kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

My family’s favorite food is dumplings with various fillings. I went to the market in the morning and saw some scallops. I hurriedly bought some. I especially like this scallop. It is delicious and chewy. It is used to make dumplings and buns. They are so delicious that they cry, with stuffing made of radish cherry and old tofu, and steamed dumplings. They are simply delicious in the world...

Steamed Dumplings with Radish Cherry Seafood Tofu

1. First prepare the ingredients for the filling.

2. After the fresh scallop edges are rinsed, cut into sections with a knife. Don't cut too much.

3. Cut the old tofu into small pieces with a knife, and chop the green onion and ginger.

4. After the daikon sakura is rinsed, pour an appropriate amount of water into the pot and boil, add a little salt and a few drops of peanut oil, put the daikon sakura in the pot for blanching, when you see the daikon sakura is broken and discolored, remove the cold water Drain the water.

5. Chop the blanched daikon sakura with a knife, put it in a container, and add the chopped scallop side, old tofu, and chopped green onion and ginger.