Pulverize glutinous rice, boil cold water, and boil it with red sugar to make sauce. Prepare a big plate in advance, pour in the rice paste properly, pour in warm water and cook the cool sugar sauce, and pinch it evenly; When you are ready, prepare a cage in advance, and put some special-purpose leaves that don't stick to mung bean cakes in the cage to avoid sticking. Put the batter into the solid model of the steamer and dispose it unnecessarily. Then put it in a wok and steam it until it is cooked, insert it with chopsticks and add a small amount of remaining sugar sauce. It will take about an hour to steam. To make rice cakes, soak glutinous rice in a cage for two hours, shave it with sand cloth, take the soaked glutinous rice to the cage, shave it for half an hour, take it down, pour it into a basin, and pound it into a ball with a rolling pin. Deep-fried sugar rice cakes, use your hands to pull mung bean cakes into steamed buns, wrap the sugar in a flat shape, then press the flat shape, add some oil to the pot, add 7% heat, add the wrapped mung bean cakes to fry, fry for five minutes, scoop them up, and sprinkle with white sesame seeds.

To cook pork slices with mung bean cake, use a thin piece of pork belly, cut it into thin slices, cut the onion into strips, beat the garlic with ginger and cut it into foam, cut a red pepper, cut the mung bean cake into slices, soak it in several black fungus for later use, put oil in the pot, heat it to 7%, stir-fry the onion and garlic, add some thirteen spices, add salt, let it cool, and light soy sauce. Mung bean cake is a very delicious dish, because it is made of flour and glutinous rice flour. It tastes q-elastic, meticulous and sweet, and the food is well cooked. It can be used not only to replace dinner, but also to cook. Prepare food in advance: scald two tomatoes with hot water, peel and cut into circles for later use. Prepare a little lemongrass seasoning in advance. Soak the mung bean cake, or use the instant mung bean cake.

Boiling soup: boil a bowl of water, add tomatoes, citronella, a little white vinegar, a little sesame oil and ginger slices; Boil for 2 minutes, then simmer for 5-8 minutes until the boiling water turns dark red. Add a little salt, then add the prepared mung bean cake to the soup, and cook for 3-5 minutes. After adding a little white sugar, sprinkle the onion and take off the pot. Here, a bowl of sweet and sour tomato rice cake soup is ready. Delicious, invigorating the spleen and appetizing. Blanch the rice cake slices in boiling water, scoop them up and wash them with cold water for later use. (Mung bean cakes can't stick together)

Sea crabs are washed and chopped into blocks, and then taping cassava starch or wheat flour for later use. Onion, ginger and garlic are fully cut for use. Take the oil pan, pour in the crab, fry on both sides until golden brown, and set aside. Stir-fry ginger and garlic in another oil pan until fragrant, then pour in the fried crab pieces, stir-fry, then pour in mung bean cake, pepper, rice wine, stir-fry, add a small amount of boiling water and stew for 2-3 minutes. If there is a lot of soup in the pot, add a sticky powder to make a debt, and finally sprinkle in the onion pieces, set the plate, and serve.