This Japanese root vegetable mixed dish is an indispensable auspicious dish during the Japanese New Year. Root vegetables themselves have various auspicious connotations in our oriental culture, and this miscellaneous cooking contains 6 kinds of root vegetables. Small taro and konjac, take their homophonic "Yu", which means there is more than enough every year; lotus root has the meaning of looking forward to the future in Japan, and in China it also has the auspicious meaning of smooth road; burdock is a very healthy food, which is the root of prosperity and the source of health; carrot, also called "ginseng" in Japanese, is also a representative of healthy longevity; bamboo shoots symbolize rising step by step; mushroom means harmony and beauty.
Surplus, health, smoothness, high rise and harmony are all gathered in this bowl of miscellaneous cooking! So, take the opportunity of the competition to give it a beautiful Chinese name: Five Blessings! Haha, the mystery of culture is really magical!
During the festival, when you are tired of eating big fish and meat, come with a light Wufu root mixed vegetable cooking to help you clean your stomach, digest accumulated food, give you health, and give you five blessings in the new year!
Japanese-style root vegetable mixed cooking
Recipe Recommendations
- Xiaotaro of 6
- lotus root section
- burdock a
- Kurob a
- bamboo shoots half a
- mushrooms 8 flowers
- Weilin 40ML
- sugar 30G
- sweetening
- cook
- half an hour
- ordinary
Steps for Japanese-style root vegetable mixed cooking
1
Raw materials; taro, konjac pieces, lotus root, carrot, burdock, bamboo shoots, dried mushrooms, green bean pods
2
Peel and cut lotus root into thick slices about 1CM width, and carve petals with a knife. Then soak in light vinegar water to prevent discoloration.
3
carrot cuts plum blossom shapes with a mold to a thickness of about 1CM, and uses a knife to carve out the feeling of three-dimensional petals.
4
Dried mushrooms are soaked in boiling water and the surface is engraved with patterns.
5
Cut the konjac into strips, cut again in the middle, turn one end out of the cut and twist into a twist shape.
6
Peel the burdock, cut it to about 5CM length, and cut it in half in the center. Soak in light vinegar water to prevent discoloration.
7
Cut the bamboo shoots into small pieces.
8
Peel the small taro and trim it into the shape of a diamond.
9
Blanch all ingredients with boiling water.
10
Then put into a saucepan. Add water to level with ingredients, and add a packet of bonito cloth. Cook over medium heat for 20 minutes.
11
After 20 minutes, add 40ML mislin and 50ML light soy sauce. Each soy sauce has different salt and color. Please adjust the amount of soy sauce appropriately. Then cook for another 15 minutes.
12
When serving, decorate with some green pods blanched with light salt water to make the dishes look more vivid.