Raw materials:

(1) in the rice flour 300 grams, 70 grams of cornstarch, water 600 ㏄ (2) 900 grams of shredded white radish

(3) 30 grams of Chinese sausage, 30 grams of shrimp (4) 1200 ㏄ (4) water

Seasonings: Salt, 1 tbsp, 1 tbsp of chicken broth powder, 3 tbsp of sugar, 1/2 tbsp pepper, 3 tbsp. Tbsp, sesame oil 3 tbsp

Making:

(1) Add all the seasonings to the rice flour, rice flour, and mix well, then add 600 ㏄ of water and mix well.

(2) the shredded white radish boiled soft, fished up and drained for spare.

(3) Canton sausage cut into small dices, and shrimp together into the boiling water blanch for 3 minutes, fished up and drained water spare.

(4) take a saucepan, pour 1200 ㏄ of water, first boiled over high heat, and then add the method (2), (3), and so the water rolled off the heat, and then add the method (1), slowly stirred with a whisk, and then poured into a four-square mold, steamed over high heat for 40 minutes and removed, to be cooled and then cut into 12 pieces can be . Non-stick teeth