Vegetable practice:

1. Prepare 1 Put spinach, 1 put bean sprouts, 1 put soaked black fungus, 1 put peeled carrots; Blanch the washed spinach, bean sprouts and auricularia respectively to squeeze out excess water.

2. Shred carrots and fungus, and cut spinach for later use.

3.2 Break up the eggs, pour them into a hot oil pan, fry them over medium heat, and set them aside.

4. Pour a little oil into the pot, heat it to 70%, add carrots, spinach, fungus and bean sprouts, stir well, then add eggs, 1/4 tbsp salt, 1 tbsp soy sauce, 1/2 tbsp oyster sauce and 1/4 tbsp spiced powder, and stir fry.

5. Dig 2 spoonfuls of vegetable stuffing and wrap it in the wonton skin, fold the four corners of the wonton skin and slowly close it (about 16 wonton skins were used), and steam it in a steamer for 5 minutes. (Cover with plastic wrap and store in the refrigerator for 2 days)

6. Dip: half a spoonful of soy sauce+1 spoonful of vinegar+a little minced garlic+a little millet pepper, and mix well.