Century-Long Treasure Bag — Lo Han Vegetarian Tofu Skin Rolls Ingredients: 6-8 tofu skin rolls,Winter mushrooms2 pieces, bamboo buttons 3-4 pieces, redradishhalf a piece,mushrooms20g，leeks10 stalks, crab roe 1 tablespoon, oyster sauce 1 tablespoon, Shaoxing wine 1 teaspoon, sugar 1 teaspoon,white pepperpowder 1/4 teaspoon

Sauce ingredients:

2 tablespoons water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, 1 teaspoon sugar

Century-Long Treasure Bag — Lo Han Vegetarian Tofu Skin Rolls Method:

1. Soak winter mushrooms in a bowl of water until soft, then slice them,red radish, bamboo shoots and bamboo buttons peel, cut into fine pieces, cut tofu skin rolls in half,

2. Heat oil in a wok, add winter mushrooms to stir-fry until fragrant, then add red radish, bamboo buttons, and bamboo shoot pieces, cook for 2 minutes, add Shaoxing wine, sugar and whitepepper powderseasoning, set aside,

3. Bring water to a boil in another pot, blanch leeks for 10-15 seconds, remove, pat dry.Place cut tofu skin rolls in the same pot to blanch for 15 seconds, drain and set aside,

4. Gently open the tofu skin rolls, stuff with filling, tie tightly with leek, arrange on a plate,

5. Steampot water to boiling, place the plate of stuffed tofu skin rolls in the pot to steam for 5-8 minutes.6. While steaming the tofu skin rolls, add oyster sauce 1 tablespoon, cornstarch 1 teaspoon, sugar 1 teaspoon to a wok, cook over medium heat until the sauce thickens, pour over the steamed stuffed tofu skin rolls.

7. Top with crab roe, done.Spread the crab roe on top and it's done.