Ingredients: 350g sticky rice flour, 50g corn flour, 900g white radish, 200g bacon or sausage, 3-4 mushrooms, 2 tablespoons shrimp, 0-2 teaspoons of 65438+ salt, a little pepper, a little monosodium glutamate, a little chopped green onion and 600-750ml water. Practice: 1) Mix sticky rice flour and orange juice, add water, stir well, and dissolve into slurry. 2) Peel and shred white radish, dice bacon or sausage, soak mushrooms in hot water and cut into pieces. 3) Add 3 tablespoons of salad oil to the wok, heat it, add chopped green onion, bacon or sausage, mushrooms and shrimps, stir fry, add shredded radish to stir fry when it is fragrant, add seasoning salt, monosodium glutamate, pepper and pepper powder, mix well, then cover the pot and stew for 3-5 minutes. 4) Open the pot cover and turn off the heat, then slowly pour the slurry into the pot and fry it into paste radish cake slurry. 5) Take a container, first apply a little salad oil, then put the fried paste radish cake slurry into the container, smooth it, then steam it in a steamer for 50 minutes, and then take it out to cool and slice it. 6) Put the sliced radish cake into a frying pan and fry until cooked, and serve. If dipped in Chili sauce, it will taste more delicious.