Health effects
Corn: removes dampness
Ginger: reduces qi and stops vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms
Zanthoxylum bungeanum: maintains Skin and mucous membrane health
Food ingredients
Scallop meat ( 200g ) | Fat and lean meat filling ( 500g ) |
Corn ( 1 root ) | Parsley core ( 200g ) |
Green onions ( 3 roots ) | Ginger ( 1 piece ) |
Dumpling skin ( 80 sheets ) | Oil ( 50ml ) |
Aniseed ( 5 pcs ) | Zanthoxylum bungeanum ( 20 pieces ) |
Egg ( 1 ) | Soup Treasure ( 1 ) |
Salt ( 2 grams ) | Oyster sauce ( 5 grams ) |
| Light soy sauce ( 5g ) | Thirteen spices ( 3 grams ) |
White pepper ( 1 Gram ) |
How to make scallops and fresh meat corn dumplings
1. Prepare the ingredients.Scallop meat, fat and lean meat filling, corn, parsley core, green onion and ginger.
2. First squeeze some pepper aniseed oil, boil it and let it cool for later use.
3. Cut off the corn kernels.
4. Blanch the corn kernels in boiling water and remove them for later use.
5. Let the corn kernels cool and put them in a basin.
6. Chop the parsley core, onion and ginger into a basin.
7. Cut the scallop meat into small dices and put them in a basin.
8.Add fresh meat filling.
9.Put in salt, oyster sauce, light soy sauce, eggs, soup stock, and ten Three spices, white pepper powder, Sichuan pepper aniseed oil.
10. Stir the meat filling clockwise evenly.
11.The dumpling wrappers are filled with meat fillings.
12.Wrap the dumplings one by one.Boil water to cook dumplings.
13. A plate of delicious scallops and meat corn dumplings is ready, delicious.Eat up!
14.As awesome as it gets, here’s another picture of the finished product.
Tips
You don’t need to chop the scallops too finely, as they will be more grainy and taste better! The thick soup has a salty taste, so don’t add too much salt, just a small amount to avoid being too salty.
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