1, put shredded radish in a clean small basin, sprinkle with appropriate amount of fine salt and mix well to kill water, then wrap it with gauze and squeeze out the water from shredded radish. This step is the key step to determine the quality of finished products. When squeezing water, squeeze as much as possible, as long as you don't crush shredded radish. The less moisture in shredded radish, the less flour used in the later stage, and the more refreshing and non-sticky the steamed shredded radish.

2. Put the squeezed shredded radish into a clean pot, add a small amount of salad oil and mix well, then sprinkle flour evenly several times. Every time you sprinkle flour, you will bump the pot up and down, so that each shredded radish is evenly covered with a thin layer of flour. This step can of course also be mixed with chopsticks or hands.

3. Add appropriate amount of cold water to the steamer and spread the cage cloth. Bring it to a boil with a big fire. Spread shredded radish evenly on the cage cloth, cover the steamer and steam for about 5 minutes. Turn off the fire and take out the shredded radish to cool.

4. Finally, put salt, chicken essence, garlic paste and sesame oil into shredded radish and mix well to serve. You can also put a few soaked medlar as an ornament.

1. To make steamed shredded radish, you should choose sweet and delicious white radish or change it into carrot. The method is the same.

2, shredded radish can not be cut too thin, cut too thin, it is easy to steam too bad, so that shredded radish loses its refreshing taste.

3. Kill the water with salt and then squeeze it, which is also a key step, because the water content of shredded radish is relatively large, and if too much water is precipitated during steaming, it will lead to sticky shredded radish.

4. Flour can be replaced by rice flour, corn flour or millet flour, and steamed shredded radish has different flavors. Among them, rice flour is the best, and steamed shredded radish is the most refreshing and non-sticky.

5, the amount of flour is very critical, so it is enough to cover the shredded radish with a thin layer of powder. Not too thick, too thick flour will make shredded radish feel sticky. In front of us, we killed water and squeezed water for shredded radish, and also to minimize the amount of flour. Finally, the best state of mixing powder should be that each shredded radish has a thin layer of flour, which is loose, non-sticky and slightly dry.