Notes:
- The portion of water to radish is important in determining the texture of the final
product. I always give flexibility to my students when I teach so I will do the
same here. The above suggested amount of the water serves as a guide for a
texture that I think is good. Try it out and adjust to your family's preference. At
the end of the day, your family members will be the ones who are going to
appreciate your goodies :) - Add cooked radish to form a batter while it is still hot so that a thick nice paste is
formed before steaming. - To save time, it is actually a more common practice to shred the radish with a
shredder. Cutting, instead of shredding, the radish does improve the texture of the
radish cake. Again, cutting is an alternative way from me for your consideration.
Functions:
- Relieve food stagnation
- Clear away phlegm-heat
- Keep the adverse qi flowing downward
- Regulate the middle-jiao
- Detoxification
- Used to treat food stagnation, turgor, cough, aphonia caused by accumulation of
phlegm - Control hematemesis, nose bleeding, diabetes, dysentery, migraine headache