1. Ingredients: 200g sweet potato vermicelli (dry), 130g sweet potato starch, 10g black fungus (dry), 400g crab mushrooms, 4 spring onions.
2. Ingredients: 1 head of garlic, 1 small piece of ginger, appropriate amount of thirteen incense, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of water, a little vegetable oil, and a lettuce ball.
3. Soak the sweet potato vermicelli in advance to soften, and soak the black fungus in advance.
4. Clean the crab-flavored mushrooms and take the umbrellas for later use.
5. Put the soaked vermicelli in the pot and cook, remove the water to control and chop.
6. Boil the black fungus in boiling water and remove it, dry it, and chop it.
7. Blanch the crab-flavored mushrooms in boiling water, quickly remove the dried water, and chop the large ones.
8. Cut the shallots into small pieces, mince the garlic, and mince the ginger.
9. Pour the chopped vermicelli, black fungus, crab-flavored mushroom umbrella, shallots, minced garlic, and minced ginger into the basin.
10. Add appropriate amount of thirteen incense, dark soy sauce, salt, and a little water, and stir evenly. Tips: Adjust the amount of seasoning according to your taste.
11. Prepare a high-temperature steaming dish with lettuce in it.
12. Prepare a kitchen knife, put a little vegetable oil on it, and then spread the mixed material on the kitchen knife surface and compact it.
13. Use a chopstick to poke the filling into the steaming dish, arrange the shape slightly, put it in the steamer, change the heat to medium after the water is boiled, steam for 20 minutes, turn off the heat, and take out the steaming dish.
14. Serve on the table.
15. This is sea cucumber.
16. Is it really sea cucumber? Haha, how does it taste? Who knows who eats, there will be no more when it is late...
