1. Shred the carrots, add a spoonful of salt, mix well and marinate for 15 minutes, then squeeze out the water.
2. Beat the eggs and fry them into minced pieces.
3. Add the processed scallop meat and mix well.
4. Add shredded radish and all seasonings and mix well.
5. Take a dumpling wrapper and put an appropriate amount of filling.
6. Gather and close your mouth with tiger's mouth.
7. The harvest is as shown in the figure.
8. Grate carrots.
9. Put all the siu mai on a steaming curtain covered with a cloth, and sprinkle shredded carrots on it.
10. After the high heat is boiled, turn to medium heat, and steam for about 12 minutes after boiling.
11. Remove and install the plate.
12. Have a delicious bite!
Tips:1. The scallop meat can be replaced with shrimp or dried scallops.
2. Vegetables can be adjusted according to preference.
3. Because the pickled radish contains salt, and the scallop meat itself has a salty flavor, there is no need to add additional salt when mixing the stuffing.
