Eileen Yin-Fei Lo

Steamed Apples

Don Ping Gua

Preparation info
    • Difficulty

      Easy

Appears in
The Chinese Banquet Cookbook
The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

  • About

This is another sweet created by those inventive chefs in Shanghai. What makes this so special is the “soup” that is created by the condensation as the apples steam. It is naturally sweet and refreshing.

Ingredients

  • 8 cups cold water
  • 4 tablespoons white vinegar
  • 10 small- to medium-si

Method

  1. Put water and vinegar in a large mixing bowl. Keep at hand.
  2. Cut tops off apples, about one quarter of the way down. Reserve tops. Place apples immediately in vinegar-water to keep from browning. Scoop out cores of apples and a bit of the sides, and fill the holes with 1 to 2 teaspoon