Ingredients: a white radish, a carrot and an appropriate amount of onion. Appropriate amount of salt, starch, flour, cooking oil, Chili oil and balsamic vinegar.

1, white radish and carrot are cut at both ends, peeled, washed and rubbed into shredded radish. Add a little salt to shredded radish, stir well by hand, and marinate for 10 minute. Salt can remove water from shredded radish, make shredded radish soft, easy to operate and taste softer after steaming.

2. Pour out the salt water, add a spoonful of cooking oil and mix well so that the surface of each shredded radish is covered with a layer of cooking oil. This step is crucial. Cooking oil can lock the moisture of radish, so that radish does not come out of water, is not sticky, and will not be steamed into a big lump.

3. Pour some flour into the oiled shredded radish, which can be ordinary white flour or miscellaneous grains noodles. It tastes delicious. Stir while adding flour, so that each shredded radish is covered with a thin layer of flour. The shredded radish must be loose before steaming, otherwise it will definitely stick.

4. Pour proper amount of water into the steamer and bring to a boil. Put a piece of cloth on the steamer, pour the processed shredded radish on it, shake it with chopsticks, cover it and steam for about 3 minutes. The shredded radish is very ripe, so pay attention to it. As long as the shredded radish becomes transparent, it's almost the same. If you are not sure, you can try one. Don't steam it too soft.

5. Take a small bowl, add chopped green onion and minced garlic, pour some hot oil to stimulate the fragrance, then add salt, soy sauce, balsamic vinegar, Chili oil and sesame oil, and stir well with chopsticks. Take out shredded radish after steaming, shake it with chopsticks while it is hot, put it in a plate, add the juice to a small bowl, and stir it evenly with chopsticks to serve.