How to make two-color radish cup

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  1.Main ingredients.(The carrots were not photographed)

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  2. Cut the ginger into slices, cut the green onion into sections, and add small Add 1 tablespoon boiling water to each bowl and soak for ten minutes to make ginger and green onion juice.Set aside.

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  3. Take 1 small section of carrot and cut it into cubes and put it together with the green peas and corn for later use.

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  4.Peel carrots and white radish and trim them into segments of similar size and length.

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  5.Use a small scoop to scoop out the radish meat inside, leaving 0.5 cm at the bottom.Hollow it out and make it into the shape of a radish cup.

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  6.Put it into a steamer and steam until raw.(Steam the carrots for 10 minutes and the white radish for 5 minutes.) Steam the peas, corn and diced carrots together.(You can also blanch it directly if you are in a hurry for this step.I use the steaming method because I have to adjust the meat filling in the middle and it takes a lot of time)

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  7. Chop the front leg meat into minced meat.

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  8.Add all the "cured meat" seasonings in the ingredient list, mix well and mix together.Directions stir vigorously.

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  9. Take out the steamed radishes, stuff them with meat filling, and put corn on them , green beans and carrots for decoration, and a dug-out white radish ball is placed directly on the carrot cup.

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  10. Put on the steamer.

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  11. Bring to a boil and steam for 15 minutes.

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  12. Adjust the water starch in the middle and set aside.

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  13. Take out the steamed radish cups and place them on the plate.

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  14. Pour the juice in the steaming plate back into the pot, and add the remaining diced cooked vegetables.Add light soy sauce and water starch to reduce the juice.

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  15.Pour it on top of the radish and it’s done.