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1
Peel and grate the fruit radish and set aside. -
2
Boil water, add some salt, drop some cooking oil, pour shredded radish into the water for 30 seconds. -
3
Pull into cold water, squeeze out the water and set aside. -
4
Add appropriate amount of salt, chicken essence and corn starch and start kneading into dough. -
5
Arrange into rectangular shapes and cut into thick slices for later use. -
6
Lay the sliced radish slices flat on a silicone mat (anti-stick), bring water to a boil and steam over high heat for 7 minutes. -
7
Open the lid and take it out immediately after steaming. Do not simmer, as the color will slowly turn from white to transparent. -
8
It is sticky when it is hot, but becomes springy when it is slightly warm. -
9
Make up your favorite sauce and eat it as a dip. -
10
I also like the light and sweet taste of eating it directly.
Tips
The potato starch can be flexibly adjusted according to the humidity of the radish and can be arranged into a rectangular shape!