1. Ingredients: 1,5g of taro, 1,g of radish, 1 shallots, 75g of sticky rice flour, 2 teaspoons of salt and 3 tablespoons of light soy sauce.

2. Practice:

(1) Peel the taro, clean it, then cut it into small pieces, put it in the steamer of SAIC, cover the pot, and steam it over high fire for later use.

(2) After cleaning the radish, peel it off with a peeling knife, then shred it with a shredding knife and put it into a pot for later use. Then, transfer the sticky rice noodles into a soup pot, add clean water without sticky rice noodles, soak the sticky rice noodles for later use, and then chop the prepared shallots into chopped green onions and put them on a plate for later use.

(3) After the taro is steamed, take it out of the pot and mash it with a spoon. It doesn't need to be particularly broken, but it can't be too big, otherwise it will affect the taste.

(4) After mashing the taro, pour the soaked sticky rice noodles into the basin, add 2 bowls of clear water, stir well to form a thin paste, add shredded radish and chopped green onion, then add 2 teaspoons of salt, add 3 tablespoons of soy sauce, stir well, and finally form a thick thin paste.

(5) Add oil to the pan and heat it. When the oil temperature is 6% hot, put the fried rice cake spoon in the oil pan, heat it for a while, then pick it up, put the prepared taro rice paste on the spoon with the spoon, then put it in the oil pan and fry it in medium heat until the surface is brown.

(6) After the Ciba is fried for a while, it will automatically fall off, and then the spoon can continue to be filled with taro paste for frying. When the Ciba is fried until it is brown and floats to the oil surface, it can be picked up with chopsticks, placed on the strainer, and the oil on the surface can be dripped dry.