The so-called five blessings were first found in Shangshu Hongfan: "The first is longevity, the second is wealth, the third is health, the fourth is good virtue, and the fifth is the end of life."
Long life, wealth, good health and peaceful soul, virtue, and a good death without encountering unexpected disasters are the earliest specific interpretation of the "Five Blessings" by China. In modern society, the five blessings have been more interpreted as-blessings, longevity, and wealth.
No matter which way you say it, it is all people's yearning and pursuit for a better life. I have always felt that only the rich and colorful Chinese characters can there be so many "New Year words" with beautiful connotations. It is precisely because of this pursuit of happiness that there are many auspicious ingredients produced through homophonic sounds. For example: chicken and chestnuts mean "auspicious". For example, tofu, the main ingredient of this dish, is often called Duofu.
Serve the food~~Five blessings come to the door-Fragrant taro and more blessings pot
It's hot, sour and delicious, and each person has a big bowl of O (④_④) O
Xiangtaro Duofu Pot
Recipe Recommendations
- Taro of 8
- bean sprouts 150g
- konjac shreds 1 box
- green pepper of 2
- chives appropriate amount
- lemon juice 1 tablespoon
- salt appropriate amount
- fish sauce appropriate amount
- salty and fresh
- stewed
- ten minutes
- simple
Steps for Xiangtaro Duofu Pot
1
Prepare ingredients. Peel the taro and slice it into slices. Cut fried tofu into large slices. The konjac silk is wound into knots. Chop the green peppers. Wash the bean sprouts and remove the head and tail. Cut burdock rolls in pairs.
2
Put oil in a wok, add green peppers, add tom yum sauce, and stir-fry until the oil changes color.
3
Add sliced taro and stir fry well.
4
Add appropriate amount of water and bring to a boil.
5
Prepare a casserole, cover the bottom with bean sprouts, and then line in order with konjac knots and tofu slices.
6
Pour the ingredients in the wok into the casserole, and lay on the top with a layer of tofu, a little bean sprouts, and the sliced burdock rolls.
7
Cover, bring to a boil over high heat, and simmer over low heat for about 5 minutes.
8
Pour in a spoonful of lemon juice and a little fish sauce, sprinkle with chives, and finish.Xiangtaro Duofu Pot Make Tips
1. This dish features a sour and spicy Southeast Asian flavor. Lemon juice is added to cut through the greasiness after eating heavy meats, but you can skip it if you don't have any.
2. If you prefer your taro to have a crunchy texture, peel and slice it, then soak it in cold water to remove the starch; if you prefer it soft, do not soak it.
3. Originally, glass noodles should be added, but since I couldn't find any, I substituted them with shredded konjac. Friends in China should stick to glass noodles as they have a better texture.