Five blessings in front of the door

Five blessings in front of the door

Introduction:

"The so-called five blessings were first found in Hongfan of Shangshu:" one is longevity, two is wealth, three is Kangning, four is youhaode, five is Kao Zhongming. " Longevity, wealth, good health and peace of mind, virtue, no misfortune and a good death are the earliest concrete explanations of "five blessings" by Chinese people. In modern society, the five blessings are more interpreted as happiness, wealth and longevity. Whatever it is, it is a kind of yearning and pursuit for a better life. I always feel that only the rich and colorful Chinese characters can have so many meaningful "Chinese New Year's talk". It is precisely because of this pursuit of happiness that there are so many auspicious ingredients, such as chicken and chestnut, which means "auspicious", and tofu, the main ingredient of this dish, is often called Duofu. Serve the dishes, serve the dishes ~ ~ Wufu linmen - taro Duofu pot is hot, hot and sour, one person has a big bowl of O (∩)_ ∩)O”

Production steps:

Step 1: prepare the ingredients.
Taro peeled and sliced. Cut deep fried tofu into large pieces.
Make a knot of konjac. Chop the green pepper.
Wash the bean sprouts and remove the head and tail. Cut the burdock roll in pairs.

Step 2: put oil in the frying pan, add green pepper, add dongyingong sauce, stir fry until the oil changes color.

Step 3: add the sliced taro and stir fry evenly.

Step 4: add proper amount of water and bring to a boil.

Step 5: prepare a casserole with bean sprouts, then pour into konjac tuber and bean curd.

Step 6: pour the ingredients in the frying pan into the casserole, then spread a layer of tofu on the top, a little bean sprouts, and cut the burdock roll.

Step 7: cover, bring to a boil and simmer for 5 minutes.

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

Materials required:

Taro: 8

Fried tofu: 2 boxes

Bean sprouts: 150g

Konjac: 1 box

Burdock roll: 3

Green pepper: 2

Chives: right amount

Dongyingong sauce: 1 tablespoon

Lemon juice: 1 tablespoon

Salt: right amount

Fish sauce: moderate

Note: 1. This dish is sour and spicy in Southeast Asia. Lemon juice is added to relieve the greasiness when you are tired of eating big fish and meat. If you don't have it, you can skip it. 2. Taro like to eat crispy, peeled and sliced, put in cold water to soak, wash starch, like to eat soft taste don't soak. 3. Originally, fans should be added. I can't buy it, so I use konjac instead. Domestic children's shoes still use fans, which tastes good.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh