Tofu Mud in Tai Chi Pattern

Tofu Mud in Tai Chi Pattern

　　Ingredients: 150g Chinese yam, 150g fresh broad bean kernels, 300g white sugar, 100g lard, 100g pork fat. Seasonings: Melon slices, orange cakes, walnut kernels, red dates and cherries, water starch, and appropriate amounts of other ingredients. Knife work & shaping: Peel and wash the Chinese yam, steam it in a steamer; peel the fresh broad bean kernels. Steam them until thoroughly cooked. Remove the pits and seeds from red dates and cherries. Pound the pork fat into a paste. Mash the Chinese yam and broad beans separately into pastes. Mix one portion of the yam paste with water starch, 100g of sugar, and half of the pork fat paste. Prepare the broad bean paste in the same way. Keep them separately. Cooking method: Stir-frying. Heat lard in a pan and stir-fry the yam paste and broad bean paste separately until they become crumbly. Spoon them into a plate and arrange them into the shape of a “Tai Chi diagram.” Embed two red dates or cherries in the pattern. Chop the orange cakes, melon slices, walnut kernels, red dates, and cherries, mix with sugar, and sprinkle over the “Tai Chi” design to finish. Flavor & features: Colorful, attractive, sweet, fragrant, soft, and smooth. (Guiyang)