Main ingredients: 250g radish, 50g sticky rice flour.

Accessories: 3 grams of salt, garlic, 10 grams of vinegar, 3 grams of soy sauce, 2 grams of sesame oil.

1, cut the radish into uniform shreds. The thickness is a little thicker than a matchstick.

2, a b two grams of salt mix well, this step is to kill the water.

3, marinated for a few minutes, wrapped in a drawer cloth, squeeze out the excess water.

4, add about 3 grams of oil and shredded ginger and mix well.

5: Sift the sticky rice flour through a mesh sieve so that it mixes more evenly.

6. Let each shredded radish crystalize and stick to a thin layer of powder. Don't have too much powder. The amount of powder depends on how wet or dry the radish shreds are, so just coat them thinly. If the radish shreds are on the wet side, you can add slightly more powder.

7, cool water on the pot on the gas after steaming four to five minutes. I want to wait for the water to boil and then on over, otherwise the flour will stick into a pile. Cool water on the pot, so that the flour has a gradual heat process.

8, cool and shake loose, with garlic paste with vinegar, soy sauce, sesame oil mix a sauce. Mix well with the sauce can also be dipped.