1. Ingredients: 300g rice, 100g tapioca flour, 500g distilled water, 50g salt, 30g MSG, 15g green onions, 50g sesame oil, 15g vegetables.

2. Soak the rice in water for 1-2 hours; put the soaked rice and an appropriate amount of distilled water into a blender and stir it into rice milk; put the rice milk and tapioca flour into a basin, Stir evenly, add the remaining distilled water, and set aside in a basin.

3. Sauté the green onions with sesame oil until fragrant, take out and set aside; add salt and MSG to the vegetables and stir-fry until cooked, take out and set aside.

4. Preheat a flat non-stick pan, add a thin layer of oil, use a round spoon to spread the stirred puree evenly on the non-stick pan, and cover it with a lid, about 3-5 After a few minutes, remove from the pan, add the prepared sesame oil, green onions and vegetables, stir and serve.