material

material

dosage

40 grams of sticky rice flour

Cassava starch 30g

20 grams of corn starch

Water 125- 130g

A spoonful of raw oil

a pinch of salt

(edible) black fungus

Hemerocallis

Dried mushrooms (picked in winter)

A handful of coriander leaves.

Welsh onion

onion

Jiangyidian

Garlic lotus head

A piece of beef

A spoonful of oyster sauce

A spoonful of fish sauce

Take a spoonful of soy sauce.

Take two spoonfuls of soy sauce

Appropriate amount of white pepper

Proper amount of sugar

working methods

1. Mix starch with water, oil salt and other raw materials evenly, and let it stand at room temperature for 2 hours to make the powder fully absorb water and expand. Mix the sunk starch with water for later use.

2. Use a plate with a round bottom (I use a movable bottom mold for cake, which is covered with a layer of tinfoil waterproof), grease the bottom and pour a spoonful of powder slurry. The amount of powder slurry should be just enough to completely cover the bottom of the mold.

3. Take a pot with a larger caliber than the mold, pour water to boil, put the mold in, cover it, take it out after 1 min, quickly invert it in cold water to cool it quickly, draw a circle around the slurry with a knife to help demould it, and slowly roll it up while carefully lifting it. Put it on a greased plate for later use.

4. Repeat the above steps until the mud is used up.

5. Cut the vermicelli into sections with a width of 1.5cm for later use; Shred the soaked auricularia auricula, day lily and winter mushroom, onion, ginger and garlic respectively.