Mushroom Vegetarian Stock 1 tablespoon

Dumpling Powder 100g

Fresh Shiitake Mushrooms 5pcs 72g, blanched

Carrots 28g

Water 60ml

Cold Celestial Jade Jelly Powder 7g

Conciseed Ginger 1 teaspoon

Salt 1/8 teaspoon less than 1g

Pepper 1/8 teaspoon

Sesame oil 1 teaspoon

Sugar 2/3 teaspoon

Ginger 1 tablespoon

Balsamic vinegar 2 tablespoons

Vegetarian dunking soup Xiaolong recipe

Shroom veggie broth, water, and Cold Heavenly Love Jade Jelly Powder, mix well and bring to a boil until the powder is melted

Cooked shiitake mushroom veggie broth and jelly powder water to cool. Put into the refrigerator or frozen until solidified; in fact, I directly put frozen. Of course, it's not environmentally friendly. But it's faster. If you're not in a hurry, leave it at room temperature until it solidifies

Flour, add water, and mix with chopsticks to form a snowflake-like consistency

Form into a more uniform dough and let rise for 10 minutes

Chop mushrooms and carrots, or break them into pieces in a food processor

Parve veggie jellies and chop with a fruit knife, then add to veggie mixture

Sprinkle dough with flour to knead a little, then let rise for 5 minutes

Run dough through a small bowl, then roll long ways and cut into long strips. Steam for 7 minutes

Cease fire and serve immediately

Steam for 7 minutes.