Crystal vegetable dumplings: remove the roots of crystal vegetables, wash them, control the water to dry for later use, roast peanuts, remove the shells and remove the red, and mash them for later use. Mash a proper amount of garlic into minced garlic, add a proper amount of soy sauce, vinegar, sugar, salt and sesame oil, and mix well. Pour a small amount of peanut oil into a standby crystal plate, then add crispy rice and seasoning, and mix well to serve. The main ingredients are shrimp, peas, corn kernels, carrots, mushrooms and eggs.

Accessories: salt, chicken essence, pepper, sesame oil, cooking wine, starch, crystal vegetable dumplings. Chop shrimp into mud, add egg starch, salt, cooking wine, pepper and chicken oil and stir well. Wash carrots and mushrooms separately and cut into small pieces. Add peas and corn kernels into the shrimp meat and stir well. The flour is scalded with hot water into crystal skins, filled with crystal skins to make jiaozi, and steamed in a steamer for minutes. The practice of cold crystal plate is as follows: prepare food crystal plate, ginger salt, balsamic vinegar, Chili sauce and pepper oil. Wash the crystal dishes you bought first, or there will be sand.

Boil the pot, add ginger slices, or add a few drops of white wine. When the water is boiled, add a little sugar to make it greener. After the water is boiled again, turn to low heat and cook for 10 minute. Pick it up and put it in cold water. If possible, you can add ice, which will be crisp. Prepare condiments to taste according to your own preferences. If you like a strong taste, you can also add peanuts, chicken essence and monosodium glutamate. Of course, peppers are squeezed directly, which can add more flavor. Stir evenly to complete the cold water crystal plate.

Legend has it that Li, the general of the Taiping Heavenly Kingdom in Tomb-Sweeping Day, was hunted down by Qing soldiers one year. A farmer plowing the fields nearby came forward to help, pretending that Li Xiucheng was a farmer and plowing the fields with him. The Qing soldiers didn't stop until they caught Li Xiucheng, so they added soldiers to set up posts in the village. Anyone who left the village should be checked to prevent them from bringing food to Li Xiucheng.

After returning home, the farmer was thinking of bringing something to Li Xiucheng when he stepped on a clump of wormwood and slipped. When he got up, he saw his hands and knees dyed green. He suddenly had a plan to collect some wormwood at home, wash it, cook it and squeeze it into glutinous rice flour to wrap zongzi. Then put the green jiaozi in the grass and mix with the sentry at the village entrance. Li ate the green ball and felt that the sticky rice was not sticky. After dark, he bypassed the Qing army checkpoint and returned to the base camp safely. Later, Li ordered the Taiping Army to learn to be a green camp to protect itself from the enemy. The custom of eating green balls spread.