Name: Five Blessings-sweet Taro and Duo Blessing Pot
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 8 taro; 2 boxes fried tofu; 150g Bean sprouts; 1 box Konjac silk; 3 pcs Burdock Roll; 2 pcs green pepper; Some Chives; 1 tablespoon Tom Yum Goong Seasoning Sauce; 1 tablespoon Lemon juice; Some salt; Some Fish sauce

Five Blessings-sweet Taro and Duo Blessing Pot

by Blue Crystal Ling

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

The so-called five blessings were first seen in "Shangshu Hongfan": "One is longevity, second is wealth, third is Kangning, fourth is good for virtue, and fifth is death."
Longevity, wealth, good health and peace of mind, virtuousness, and a good end without suffering from misfortune are the earliest concrete interpretations of the "five blessings" by the Chinese. In modern society, the five blessings are more interpreted as-Fu Lu Shou Xi Cai.

No matter what kind of statement it is, it is a yearning and pursuit of people for a better life. I have always felt that only the colorful Chinese characters can have so many good "New Year talks", and it is precisely because of this pursuit of happiness that there are so many auspicious ingredients produced by homophony. For example, chicken and chestnuts mean "good luck". For example, tofu, the main ingredient of this dish, is often called Duofu.

Serving dishes~~Wufu Linmen——Fragrant Taro Duofu Pot

Hot, sour and delicious, a big bowl for one person O(∩_∩)O”

Five Blessings-sweet Taro and Duo Blessing Pot

1. Prepare ingredients.
Peel the taro and slice it. Cut fried tofu into large slices.
The konjac silk is tangled. Chopped green pepper.
Wash the bean sprouts and remove the head and tail. The burdock roll is cut in half.

Five Blessings-sweet Taro and Duo Blessing Pot recipe

2. Put oil in the wok, add the green chilies, add tom yam sauce, fry the aroma until the oil changes color.

3. Add the sliced taro and stir-fry evenly.

4. Add appropriate amount of water and bring to a boil.

5. Prepare a casserole, spread the bean sprouts on the bottom, add the konjac knot and tofu slices in turn.

6. Pour the ingredients in the wok into the casserole, and then spread a layer of tofu, a little bean sprouts, and the burdock roll after cutting in half.

7. Cover the lid and simmer on low heat for about 5 minutes.

8. Pour in a spoonful of lemon juice and a little fish sauce, sprinkle with chives, and finish.

Tips:
1. This dish has a hot and sour Southeast Asian taste. The lemon juice is added to relieve the greasiness of eating big fish and meat, and it can be omitted.

2. Taro likes to eat crispy, peeled and sliced, soak in cold water to wash the starch. If you like soft taste, don't soak it.

3. Fans were supposed to be added. I couldn't buy them, so I replaced them with konjac silk. The domestic children's shoes should still use fans. The taste is good.