Crystal Green Radish Cake

Peel the radish and shred it for later use.

When the water boils, add a little salt, a few drops of cooking oil, and pour in the shredded radish to blanch for 30 seconds.

Scoop it out of the cold water and squeeze out the water for later use.

Add an appropriate amount of salt, chicken essence, and cornstarch, then knead into a dough.

Shape into a rectangular prism and cut into thick slices for later use.

Spread the sliced radish evenly on a silicone mat (non-stick), bring water to a boil, and steam on high heat for 7 minutes.

Once steamed, immediately open the lid and take it out; do not let it steam further. The color will gradually change from white to transparent.

When it's hot, it's stickier; when slightly warm, it's chewy and bouncy.

Mix a sauce you like and dip it in to eat.

I also quite like the light and slightly sweet taste that can be eaten directly.