Chop up the red onion and stir-fry it slowly with low fire until it feels brown and crisp → wait patiently for about ten minutes before it tastes brown (never stir-fry it for two or three times before it tastes delicious → this is an illusion).

1. Peel the radish, cut into pieces, add some boiling water (not too much, the water will come out when mashed), and mash it → radish can be added in batches in large quantities. 2. Weigh the mud: radish ÷2= rice flour, for example: radish mud 580g÷2=290g rice flour.

After the rice noodle scale is 290g, calculate the ratio of water: powder: water = 1:3.5 or 1:4→ the amount of water determines the softness and hardness of the cake, so you should decide your favorite taste. For example, rice noodle is 290g×3.5, water = 10 15cc, and the total water quantity is 65438+.

1. Stir-fry the radish puree in a pot with low fire, and add salt, onion and pepper to taste (the taste of radish cake at this time), so that the seasoning can be heavier. 2. Heat the pot with 1 cup of rice washing water.

The water in rice will precipitate. Please stir well in this step, then add the water edge of the rice into the pot while stirring (at this time, try to enhance the taste again). This step should be quick, because it will soon solidify.

Stir with medium and small fire until it is thick, turn off the fire when it begins to tangle into a ball, and continue to stir evenly from bottom to right, then take it out of the pot and enter the mold.

After smearing the inner pot with paper towels, pour it into the radish cake, lift the pot from top to bottom and knock it several times to make the cake body firm, then wet the surface with a rice spoon or scraper and smooth it. Finally, put some vegetable oil on the surface, which will be brighter and more moist after steaming. )

Put a chopstick on the lid of the rice cooker (don't cover the lid tightly) and put 3 cups of water in the outer pot. After the rice cooker jumps off, put chopsticks in the middle to see if it sticks. If there is continuous steaming (this will happen if there is a large amount), otherwise keep the temperature for 30 minutes to allow excess water to be absorbed.

Keeping the temperature for 30 minutes, taking out, cooling, and demoulding.

Will. Will. Isn't it delicious and beautiful? Peel y, put it in the refrigerator with baking paper and eat it the next day.