Ingredients: 400g of rice, red pepper noodles 1 0g, glutinous rice10g, 25g of ginger, 250g of standard powder, 20g of chopped green onion, 20g of vegetable oil, 50g of baking soda150g, 3g of sesame, 10g of dried starch150g. 0g ginger and a raw onion (knotted), boil in water, skim off the floating bubbles, take out the onion and ginger, then leave the pot end off the fire for 10 minute, and then stir the broken rice and glutinous rice flour into the water. Bring the pot to the boil with high fire and simmer with low fire until it is boiled into camellia paste. 2. 500 grams of standard powder, 5 grams of salt, 3 grams of soda, and 200 grams of clean water, mix and knead evenly, let stand 1 hour, then knead into strips, brush with vegetable oil, and make juice with a wire rod. When vegetable oil is put into the pot and heated to 70% oil temperature, the sweaty noodles are torn into 50g knots, drawn into thin lines like hemp rope, rolled into the oil pan and fried into oil-tea glutinous rice balls. 3. After the vegetable oil is cooked in the pot, it is scooped into pepper granules and pepper noodles to make pepper oil and red oil. Stir-fried sesame and rolled into fine flour, chopped radish into fine particles, and chopped ginger 15g into powder. 4. When eating, beat the eggs into a bowl (65,438+0 eggs in each bowl), then scoop the camellia paste into a bowl and mix it with the egg liquid evenly, add salt, sesame noodles, pepper oil, red oil, sesame oil, Jiang Mo, kohlrabi granules and chopped green onion, and put the crushed prickly heat on the rape lake. Product features: salty and spicy, suitable for breakfast and supper, especially in winter.