Ingredients: 400g of rice, 300g of perilla leaves, 300g of Flammulina velutipes, carrot 1 root, onion 1 root, 200g of bean curd skin and ham sausage 1 root.
Accessories: garlic 1 spoon, Chili sauce 1 spoon, oyster sauce 1 spoon.
1. Take a proper amount of perilla leaves and wash them for later use. Wash Flammulina velutipes, boil in water, shred carrots, onions, tofu skin, etc. Cut into filaments respectively, and cut the ham sausage into small particles.
2. Blanch the dried shredded tofu in the pot, pour the eggs into the pot and stir-fry with chopsticks, then stir-fry the carrots in the pot and pour them out.
3. Mix garlic Chili sauce, oyster sauce, some dried bean curd and other materials with rice.
4. Place the mixed rice on two stacked perilla leaves, fold the bottom of the perilla leaves in half, and roll the left and right sides of the perilla leaves together.
5. gently wrap the dried bean curd silk with blanched water around the cotyledons of perilla, and tie a knot on the back.