(1) Prepare shredded bamboo shoots, shredded mushrooms and shredded ham, and diagonally cut 2 pieces of bean skin into 4 equal ***8 triangles for later use.

(2) Heat the pan, pour in a little oil, add Jiang Mo to stir fry until fragrant, immediately add shredded mushrooms, shredded bamboo shoots, shredded vegetarian ham and seasoning A, stir fry evenly until cooked, and then turn off the fire and put away the stuffing (if there is soup, it must be filtered out).

(3) Take a triangular bean skin, add a proper amount of stuffing, roll up the bean skin, dip the left and right front ends, roll it into a triangular flat roll, and make 8 pieces for later use.

(4) Add the oil pan until it is 8 minutes cooked, fry the vegetarian rolls with medium fire, and fry the vegetarian pages until golden yellow at the same time, then immediately leave the fire, drain the oil and drain them to the plate, slice the vegetarian pages, and dip them in pumpkin sauce when you want to eat. Pumpkin sauce can also be used to stir-fry seafood, or it can be added when making scrambled eggs with shrimps. Both are delicious.

Bai Ye yuntui honey beans

Ingredients: 4 pages, Jinhua ham 1/2 (about 20g), 2 honey beans (about 80g), ginger 1, wine 1/2 tablespoons.

Ingredients: sauce: salt 1/5 tsp, sugar 1/2 tsp, oyster sauce 1 tsp, soy sauce 1 tsp, and water 3 tbsp.

Methods: 1, 100 pages were wiped clean, cut into strips with a width of 2 and 1/2 cm and a length of 5 cm, put them in boiling oil with medium fire, and fry them until they are loose, that is, take them out, rinse off the grease and drain the water. 2. Slice the cloud legs, tear off the tendons and pedicels of honey beans and wash them. 3. Heat half a tablespoon of oil, stir-fry the honey beans slightly (sprinkle some water when frying) and pick them up. 4. Heat 1 tbsp oil, saute ginger slices, add 100 leaves and honey beans into the wok, sprinkle with wine, mix the sauce evenly, bury it, put it in the cloud leg pocket, and serve.