If you want the vegetables to taste good, just add some pork lard, which is a common consensus among many people.
But the best example of combining pork lard and vegetables, Lin Xu believes, is the Huaiyang dish Jade Shumai.
Blanch the vegetables until just cooked, then mix in the cooked pork lard, and it surprisingly becomes an unforgettable delicacy, truly a marvel of cooking.
Lin Xu finely chops the vegetables into a paste.
This is to sever all the fibers in the vegetables, making the filling delicious and melt in your mouth.
Placing the vegetable paste on a plate, Lin Xu estimates the amount and finds that there is still a long way to go.
Considering a steamer with ten shumai, and each shumai requiring 35 grams of filling, ten tables require over 3500 grams of filling. Plus, if someone feels unsatisfied with just one and wants more, it's best to prepare five kilograms.
