For decoration:
1 lemon
1 kiwi
Parsley
1 tomato

Seasonings:
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 tablespoon shao-hsing rice wine
1/2 teaspoon salt
Synthetic flavoring
1/2 tablespoon sugar
1 tablespoon egg
3 to 4 tablespoons glutinous rice powder
1 tablespoon sesame oil
salt,pepper

1. Remove excess water from the tofu and break into pieces. Cut the black arrowhead, scallion and mushrooms into small pieces, and combine with the tofu in a bowl. Add the seasonings and mix all the ingredients. Place the mixture in a pacojet pot and freeze it.

2. Roughly mince the ginger, mustard plant and chives.

3. Using a pacojet machine, shave the frozen mixture prepared in 1. into a bowl and allow it to thaw. Cut the bean curd in half, sprinkle with potato starch and coat one half with the thawed mixture. Sprinkle with the chives, ginger and mustard plant and place the other half of the bean curd on top. Wrap it with a sheet of plastic wrap and steam over high heat for 5 minutes.

4. Unwrap and cut into several pieces. Deep fry in 180 ℃ oil and drain the excess oil.

5. Break the rice cakes and cook in a steamer. Serve the dish prepared in 4. and the rice cakes, along with some Welsh onion and cucumber cut into large pieces.