Raw materials and ingredients: rice, soybean, lime, red oil, onion, ginger, mung bean sprouts, peanuts, pickled radish, black kohlrabi, sesame oil, soy sauce, garlic, vinegar and monosodium glutamate. Specific production method: 1. Rice bean curd, rice soaked for 4 hours, soybean soaked for 5 hours, and ground into pulp with a stone mill. The ratio of rice/soybean/water is generally 1: 0.5: 4. After grinding, boil the rice tofu with a little lime water and cool it to about 50 degrees, stir it evenly, then take it out and put it in a porcelain enamel basin until it is completely cooled. 2. Stir-fry peanuts, stir-fry soybeans, cut onions into chopped green onion, chop ginger into fine powder, chop garlic into mashed garlic and float it in a little cold water, blanch mung bean sprouts and drain them, dice pickled radish, and chop black kohlrabi into fine powder. 3. When eating, cut the rice tofu into strips 6 cm long and 1 cm wide, put it in a bowl, pour red oil, add onion, ginger, mung bean sprouts, fried peanuts, fried soybeans, pickled radishes, black kohlrabi, sesame oil, soy sauce, garlic, vinegar and monosodium glutamate, and mix well to taste. Flavor characteristics: soybean crisp, peanut crisp, rice tofu tender, bean sprouts sweet, black kohlrabi thick, oily red and spicy, relieving summer heat and quenching thirst. Production points: you can fry the soybeans when they are soaked, otherwise they are not crisp, and the seasonings should be neat.