Function：

Tonify the Qi and remove Heat

Step：

1. Soak in the sliced dried black fungus; soak, wash and tear out the base of the bamboo fungus, and then scald;
2. Wash the jicama, carrot and celery and cut them in slices;
3. Cut the beancurd skin into 8 pieces;
4. Heat the pan/ wok with oil; sauté the black fungus, bamboo fungus, jicama, carrot and celery, and sauté with seasonings for 3 minutes;
5. Put one tablespoon of the sautéed mix on the beancurd skin and wrap it into a spring roll;
6. Pan-fry the spring roll until golden; garnish with Italian black truffle sauce on top to finish.