『食材』
55 克 淀粉
55 克 玉米淀粉 ，鹰粟粉
130 克 粘米粉
20 克 细砂糖
300 克 水
30 克 油, 多准备一些煎制用
20 克 腊肉, 切小丁
20 克 港式腊肠, 切小丁
30 克 虾米
500 克 白萝卜, 切丝
1450 克 水, 含蒸煮用水
20 克 葱, 切葱花
XO酱, 适量，蘸取食用
『做法』
1.将生粉、鹰栗粉、粘米粉、细砂糖和300克水放入主锅，以30秒/速度3搅拌，取出后备用，清空主锅。
2.将油、腊肉、腊肠和开洋放入主锅，以4分/120°C/速度小勺爆香。
3.加入白萝卜丝，以5分/120度/逆转/速度小勺翻炒。
4.加入450克水，将辅助篮取代量杯，放在主锅盖上，以15分/120度/逆转/速度小勺烹煮。
5.将辅助篮从主锅盖上取下，加入之前打好的面糊，以30秒/速度3拌匀，倒出备用。清空主锅。
6.将1000克水放入主锅，在蒸盘上放上锡纸，在锡纸上倒入450克萝卜糕糊，以45分/120度/速度2烹煮，依次蒸煮完所有的萝卜糕糊，取出放凉后放入冰箱5小时彻底冷却，取出后切成3×5厘米的条，用平底锅煎至金黄，撒上葱花，即可享用或搭配XO酱享用。
Ingredients
55 g starch
55 g cornstarch, eagle corn starch
130 g rice flour
20 g caster sugar
300 g water
30 g oil, prepare more for frying
20 g bacon, diced
20 g Hong Kong-style sausage, diced
30 g dried shrimp
500 g white radish, shredded
1450 g water, including cooking water
20 g shallots, chopped green onions
XO sauce, moderate amount, dip and serve
Direction
1. Put cornstarch, eagle chestnut flour, sticky rice flour, caster sugar and 300g of water into the mixing bowl, stir at 30 seconds/speed 3, take it out and set aside, empty the mixing bowl.
2. Put the oil, bacon, sausage and Kaiyang into the mixing bowl, and saute at 4 min/120°C/speed small spoon.
3. Add shredded white radish and stir fry at 5 min/120 degrees/reversal/speed small spoon.
4. Add 450 grams of water, replace the measuring cup with the auxiliary basket, place it on the lid of the main pot, and cook at 15 minutes/120 degrees/reversal/speed small spoon.
5. Remove the auxiliary basket from the lid of the main pot, add the batter made before, mix well at 30 seconds/speed 3, and pour out for use. Empty the mixing bowl.
6. Put 1000 grams of water into the main pot, put tin foil on the steaming tray, pour 450 grams of radish cake paste on the tin foil, cook at 45 min/120 degrees/speed 2, and steam all the radish cake paste in turn Take it out and let it cool and put it in the refrigerator for 5 hours to cool thoroughly. Take it out and cut into 3×5 cm strips. Fry in a pan until golden, sprinkle with chopped green onion, and enjoy it or serve with XO sauce.