Ingredients: Leftover oil cake, kohlrabi, carrots, green onions, ginger, garlic, chili, Sichuan peppercorns, bean paste, salt. Method: 1. Cut kohlrabi, pancakes, and carrots into strips; slice onions, ginger, and garlic. 2. After the pot is hot, add the normal amount of oil for cooking. When the oil is hot, add Sichuan peppercorns and chili peppers and stir-fry until fragrant. Then add onions, ginger and garlic and stir-fry until fragrant. 3. Add the prepared vegetables, stir-fry for a few times, add a small amount of water and bean paste, and stir-fry evenly. 4. Continue to add the cut fried dough cake strips and stir-fry a few times until the watercress is evenly colored. If the pot is too dry during the process, you can add a small amount of water to stir-fry to prevent it from burning, but be sure not to add too much water. How to make delicious leftover pancakes: Tomato and Egg Braised Pancakes Ingredients: 2 eggs, 4 tomatoes, pancakes, appropriate amount of oyster sauce, appropriate amount of chicken essence, salt, sesame oil, 2-3 cloves of garlic, appropriate amount of light soy sauce. Method: 1. Wash the tomatoes and cut them into pieces; beat the eggs, add a small amount of salt and a drop of vinegar and mix well to remove the smell; slice the garlic; cut the oil cake into shreds. 2. Heat oil in a pan, fry eggs and set aside. 3. Heat the oil again, add garlic to the pot, add tomato pieces when fragrant, and stir briefly twice. 4. Add a little light soy sauce, oyster sauce, and chicken essence. Those who are afraid of sourness can add a little sugar and stir evenly. 5. Add the fried eggs, mix well, add water and bring to a boil. 6. After the water boils, add the cake shreds, stir evenly and wait for the pot to boil again. 7. Finally, add salt and chicken essence and stir, then add a few drops of sesame oil, stir evenly and serve. How to make delicious leftover oil cakes: Stir-fried meat with oil cakes Ingredients: leftover oil cakes, pork, mung bean sprouts, rapeseed, shiitake mushrooms, light soy sauce, salt, pepper, green onions, ginger, cumin powder, olive oil. Method: 1. Wash the rapeseed and drain it; simmer the mung bean sprouts in boiling water; cook the mushrooms for a while; cut onions, ginger, and mushrooms into shreds; cut the fried cake into strips; cut the pork into shreds. 2. Heat the wok, add olive oil, stir-fry the peppercorns, stir-fry the shredded pork first, add light soy sauce after the meat changes color. 3. Add the shredded onion, ginger, mushrooms and pancakes, stir-fry, and add some water to avoid drying out. 4. Add bean sprouts and stir-fry, add rapeseed and mix well. 5. Finally add a spoonful of salt and mix well before serving. If you like the taste of cumin, sprinkle some cumin powder. How to make delicious leftover oil cakes: Fried oil cakes with cumin rice. Ingredients: 1 bowl of rice, appropriate amount of oil cakes, appropriate amount of salt, appropriate amount of cumin, and appropriate amount of chili powder. Method: 1. Cut the remaining oil cake into small pieces. 2. There is no need to put oil in the pot. Heat the pot, reduce the heat to low, add the chopped oil cakes, and stir-fry constantly. 3. Add rice and stir-fry, be careful not to burn the pot, then add some cumin and chili powder, and add an appropriate amount of salt before taking it out of the pot.