(2) Soften dried mushrooms in water; chop dried mush-rooms, water chestnuts, and jiucengta (Chinese basil). Mix with dry corn starch (necessary to give it a light, crisp flavor). This is the stuffing. Place stuffing inside the heads of the fresh mushrooms.
二、泡軟的香菇、荸薺、九層塔、素火腿切碎成末，用乾太白粉拌勻，（才有黏度和鬆脆的口感），作為內餡；將內餡填入生香菇的凹面。