1.Blend the rice flour and water chestnut flour into water to make a batter, stir in the seasoning, set aside.
2.Dice the Cantonese dried pork, Chinese preserved sausages, black mushrooms and dried shrimps. Stir-fry them until the aroma comes out.
3.Batonnet the turnips. Blanch them and drain with a sift.
4.Cook the turnips in boiling water.
5.Mix all the ingredients into the batter, stir until they become a thick paste.
6.Put the paste into a tray steam for 45 minutes.