Main Ingredients: 150g of genuine shimeji mushrooms, 150g of crab mushrooms, 300g of cucumber

Seasoning: peanut oil, salt, 1g of chicken essence, 5ml of rice vinegar, 5ml of oyster sauce, 3g of sugar, 3ml of sesame oil

Practice Steps：

1、Blue jade mushrooms, crab mushrooms, cleaned, remove the roots, break into small pieces.

2, red pepper remove the stem and seeds, wash and cut into julienne, cucumber shredded.

3. Add water to a pot, add 1 tablespoon of salt and a few drops of cooking oil, and blanch the red pepper for 5 seconds

4. Blanch the white mushrooms and crabmeat mushrooms for 1 minute

5. Put the rice dumpling leaves into the rice dumplings to boil slightly

6. Drain the white mushrooms, crabmeat mushrooms, and shredded red peppers, then pour them into a large bowl with the shredded cucumber

7. Take a bowl and add rice vinegar, miso soy sauce, white sugar, and oyster sauce. Add rice vinegar, soy sauce, sugar, oyster sauce, chicken essence, sesame oil, fried chili peppers, and mix well to form a sauce

8, pour the sauce into the bowl and mix well

9, roll the leaves of the rice dumplings into triangular shapes, put in the mixed vegetables, and then plate up.