Ingredients: mung bean1000g, rice 250g, coriander 350g, shredded bean curd 50g, 2 pieces of bean curd with soy sauce, sesame oil100g, soy sauce 75g, monosodium glutamate 5g, chili oil10g, sesame paste 75g, peanut oil, refined salt, onion and so on. Cooking method: 1. Wash mung beans, soak them in water, rub off the skin after soaking, and rinse them with clear water. Take out the rice with water and grind it into paste with soaked mung beans for later use. (2) Put the pot on the fire, put a thin layer of oil on it while it is hot, and spoon the soybean milk at the bottom of the pot. Spread the batter evenly and thinly on the bottom of the pot. When yellow bubbles appear, stir them around with a shovel, cool them on a chopping board, and cut them into pieces the size of willow leaves with a knife for later use. (3) Put the sesame paste into the basin, and add the sesame oil several times, stirring each time, so that the sesame paste and sesame oil are fully mixed into a thin paste for later use. (4) putting sesame oil, bean curd, soy sauce, refined salt and monosodium glutamate into a pot and stirring evenly to obtain the crispy rice seasoning. Stir-fry shredded tofu and cut it into small elephant eye pieces. Cut coriander into powder for later use. (5) Heat oil in the pot, add chopped green onion and Jiang Mo, add soy sauce and stir fry, and finally add shredded tofu, coriander powder, spiced noodles and aniseed noodles and stir fry for later use. (6) Put the pan on the fire, add chopped green onion and Jiang Mo wok, and then add soy sauce, spiced noodles, refined salt, aniseed noodles and monosodium glutamate to taste. After the pot is boiled, thicken it with water starch to make porridge. After the pot is boiled, turn the heat to a low level, grab the cut crispy rice and put it in a pot of brine, mix well with a spoon and put it in a bowl. Shepherd's purse is made of glutinous rice flour, minced pork, shepherd's purse, cooking wine, soy sauce, salt and sugar. Exercise 1. Blanch the shepherd's purse with boiling water, drain it and cut it into pieces (don't squeeze out the water, it's a little moist). 2. Add the above seasoning into the minced meat, stir in one direction, then add the prepared shepherd's purse and mix well, so that the filling is finished. 3. Put the glutinous rice flour into a big soup basin, add the water edge and stir, then knead it into a smooth dough and cover it with a wet cloth. 4. Take the same amount of small dough, wrap it with shepherd's purse stuffing, knead it round, and put it on an oily steamer. 5. Steam for about 15 minutes or boil in boiling water. 6. This kind of snack is convenient and fast, especially delicious. Crispy rice slices 1, pork tenderloin 300g, rice crispy rice slices 100g, magnolia slices 50g, water-soaked mushrooms 50g, pea seedlings 50g, onion 100g, ginger 5g, garlic 10g, pickled peppers 10g.