2. Steps:
(1) Steam the sausage in a steamer for 12 minutes, then take it out and let it cool.
(2) Shred white radish, diced cold sausage and diced soaked mushrooms.
(3) Add 325g of water into the radish cake powder and stir evenly.
(4) All the ingredients are ready, weighing 100g water for standby.
(5) Put the sausage, salt, sugar and pepper into the prepared radish cake slurry and mix well.
(6) Put the oil in the pot, add the diced mushrooms and stir fry.
(7) Add shredded white radish and stir fry.
(8) Add 100g water and cook until the shredded radish is cooked.
(9) Brush a little oil inside the glass lunch box to prevent sticking when cooking shredded radish.
(10) Immediately pour the cooked shredded radish into the batter and stir it quickly and evenly.
(1 1) At this time, the heat of shredded radish makes the batter half-cooked and sticky, and the pulping is completed.
(12) Pour it into the mold and press it with a spoon to make the surface smooth.
(13) put in a steamer and steam for one hour.
(14) Take it out after steaming and let it cool thoroughly.
(15) After cooling, lightly draw four sides.
(16) Back buckle.
(17) Cut into pieces of about one centimeter.
(18) Put a little oil in the pan and fry until both sides are slightly yellow.
(19) Take out the pan and put it on the plate.