Ingredients: 2 thin bean curd sheets, 25g tender pumpkin, 25g mushrooms (xianggu), 25g carrots, lard, oyster sauce, sugar, gourmet powder, pepper, egg white, water chestnut powder

Recipe:

1. Shred the tender pumpkin, fresh mushrooms and carrots and scald them in boiling water. Sauté lard and oyster sauce in the wok. Add the shreds, sugar, and gourmet powder and make a paste.
2. Knife the bean curd sheets into long pieces 5 cm wide. Make triangles packed with shreds and seal with egg paste. Fry the triangles till both sides are golden. Put them in a dish and serve.