Ingredients: 1 handful of dried fungus, 1 handful of dried mushrooms, 4 eggs, 1 small handful of shrimp skin, 1 carrot, and appropriate amount of dumpling wrappers.

Accessories: 1 tsp salt, 1 tsp cooking wine, 1 tsp light soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil.

Steps:

1. Prepare all ingredients.

2. Soak the dried mushrooms and dried fungus in water. If you are in a hurry, you can use warm water, but not only hot water.

3. Put the soaked mushrooms and fungus into a boiling water pot and blanch them, take them out, drain them and set aside.

4. Crack the eggs into a bowl, add 1 tsp of cooking wine, 1 tsp of salt and 1 tbsp of water, and beat with an egg beater until loose.

5. Heat the wok and add more oil than usual for cooking. After the oil is hot, pour the egg liquid into the pan and stir-fry over high heat until the egg liquid just solidifies. Do not fry. getting old.

6. Put the scrambled eggs into a bowl and break them up with a spoon to facilitate filling.

7. Wash the carrots, peel off the skin, and grate them into finer strands with a grater.

8. Wash the carrots, peel off the skin, and grate them into finer strands with a grater.

9. Squeeze the blanched mushrooms dry with your hands, then put them into a food processor and grind them into pieces.

10. Also put the fungus into a food processor and grind into pieces. No need to stir too much, just a few seconds will do. Or you can cut it with a knife.

11. Put all the processed fungus, shiitake mushrooms, shredded carrots and eggs into a bowl. Soak the shrimp skin to remove some of the salt and put it into the bowl. Then add an appropriate amount of oyster sauce, light soy sauce, salt and sesame oil.

12. Use chopsticks to stir evenly, and the vegetarian stuffing is ready.

13. Take a dumpling wrapper, spread it out in your hand, and put the filling in the middle.

14. Shape into dumplings.

15. Wrap all the dumplings in sequence.

16. Put an appropriate amount of water into the pot, turn on the high heat, and bring the water to a boil. Put the dumplings into the pot of boiling water. Use the back of a spoon to gently push the dumplings at first to prevent them from sticking.

17. On medium heat, bring the dumplings to a boil, add a small bowl of cold water, continue to boil, then add a small bowl of cold water, and cook until all the dumplings surface.