Wash the rice, soak it for one day, and grind it into rice slurry with water (you can also use a grouting machine). Heat the rice slurry in a pot, and at the same time add a proper amount of edible alkali (the soil alkali is cooked by burning ash from the old tung tree shell), stir vigorously until it is cooked, then put it in a pot for cooling (don't touch it when cooling, otherwise it will go bad), put it in a plate when eating, and then put the cut kohlrabi, pickles, crisp soybeans, crisp peanuts and chopped green onion into it.

Mung bean powder has the function of clearing away heat and relieving summer heat, and is deeply loved by the people in Tongren area with hot climate. The raw materials of mung bean powder are mung bean, glutinous rice and rice in a ratio of 3: 3: 4. Its manufacturing process is divided into two steps: grinding pulp and branding kang. The specific operation of pulping is as follows: firstly, soak mung beans and peel them, and soak glutinous rice and rice for 10- 12 hours. Then, these raw materials are mixed and ground into slurry. After scalding the pot with slow fire, wipe the oil around the pot with a brush, evenly spread a spoonful of pulp on the pot surface, and bake the bean skin in the shape of a pot cover. Take it out and put it on a bamboo pole to cool slightly, fold it into a flat tube and cut it. When eating, put fresh mung bean powder in boiling water for about half a minute, take it out and put it in a bowl, and add seasoning. The seasoning of mung bean powder is also very particular, such as ginger, chopped green onion, pepper oil, bean paste, oil pepper, lard and so on. It tastes fresh, fragrant and mellow, soft, smooth and refreshing, and delicious. Conditional can use wood pepper oil instead of pepper oil, and use pine mushroom oil instead of lard, which is more fragrant. Eating a bowl of mung bean powder on a hot day will make people feel refreshed and the summer heat will disappear.