First-Rate Sweet Potato Pockets

Name: First-Rate Sweet Potato Pockets
Cuisine: Chinese
Ingredients: 400 g Sweet potato (cut into small pieces); 75 g White lotus seeds (whisked with hot alkaline water to remove the skin, then simmered in water until soft and tender); 50 g Lily bulbs; 50 g Ginkgo nut meat (peeled, cut into small pieces); 50 g Rehydrated shiitake mushrooms (cut into small pieces); 3 Tofu skin (softened with a damp cloth, trimmed into circles); 3 Daylily buds; 30 g Peanut oil; 6 g Refined salt; 2 g MSG; 10 g Water starch slurry

一品薯包 (First-Class Sweet Potato Parcel)

A Zhejiang dish with a pale yellow hue and light, fragrant flavor.

Varies

Easy

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Ingredients

Sweet potato (cut into small pieces) 400 g

White lotus seeds (whisked with hot alkaline water to remove the skin, then simmered in water until soft and tender) 75 g

Lily bulbs 50 g

Ginkgo nut meat (peeled, cut into small pieces) 50 g

Rehydrated shiitake mushrooms (cut into small pieces) 50 g

Tofu skin (softened with a damp cloth, trimmed into circles) 3

Daylily buds 3

Peanut oil 30 g

Refined salt 6 g

MSG 2 g

Water starch slurry 10 g

Instructions

Step 1

Whisk the lotus seeds with hot alkaline water to remove the skin, then simmer them in water until soft and tender. Peel the ginkgo nuts, and cut them, the shiitake mushrooms, and the sweet potatoes into small pieces separately.

Step 2

Heat a wok over the fire, add a small amount of oil. When the oil is hot, add the ginkgo nuts, lily bulbs, shiitake mushrooms, and sweet potato pieces. Stir-fry evenly, then add an appropriate amount of broth and cook through. Add the lotus seeds, refined salt, and MSG. Thicken with water starch slurry, then remove from the wok and let cool.

Step 3

Use a damp cloth to soften the tofu skin, then trim it into circles with a knife. Fill it with the prepared filling, and tie the opening shut with daylily buds. Make 3 such tofu pouches in total.

Step 4

Place the tofu skin pouches into a bowl, add vegetarian broth, and steam over water for 20 minutes before removing. Adjust the seasoning, then arrange the tofu skin pouches in the bowl in the shape of the Chinese character "品" (meaning "product/grade"). Serve.