Cooking method: steaming (1 hour)

Taste type: salty

Ingredients: sticky rice flour 1 kg, millet flour 1 box (8 Liang), cooked noodles (3 Liang), salt 1 2, monosodium glutamate 1.5 Liang, sugar (2.5 Liang), shredded white radish (6 Jin), sausage and bacon (3 Liang each).

Production method:

1 shredded radish (slightly cooked until just cooked); Bacon sausage flying water

2 Mix 4 kg of water with glutinous rice flour, corn flour, steamed noodles, salt, monosodium glutamate and sugar, then add radish and bacon sausage to form slurry.

2. Boil 2kg of water, thicken two spoonfuls of slurry (about 1.5kg), mix well, then pour it out and mix well with the rest of the slurry, pour it into a box (put some oil on the box first), seal it with plastic wrap (poke several holes for ventilation), steam it 1 hour, and cool it (0-60.

I'm a chef. Please contact me if you have any questions.