Ingredients: 12 fresh mushrooms (xianggu), 60g cooked dried mushrooms, 75g celery, 6 vegetarian prawns, vegetarian chicken powder, oil, gourmet powder, refined salt, water chestnut powder

Recipe:

1. Scald and rinse the fresh xianggu. Remove the black skins and knife into pieces 4 cm long. Coat the pieces with a paste. Shred the celery, cooked dried mushrooms and vegetarian prawns.
2. Spread the xianggu pieces and cover with shreds made above. Make rolls and arrange them on a plate in order. Steam for 8 minutes.
3. Put the wok on a strong fire and add little oil in it. Put in vegetarian high stock and make a paste. Pour it on the rolls and serve.