Ingredients
400 g sweet potatoes (about 14 oz), 75 g white lotus seeds (about 2.6 oz), 50 g each of lily bulbs, ginkgo nuts, and rehydrated shiitake mushrooms, 3 sheets of tofu skin, 3 dried lily flowers.
Seasonings
30 g peanut oil, 10 g water starch, 6 g salt, 2 g MSG.
Instructions
1. Blanch the lotus seeds in hot alkaline water, stirring to remove the skins, then simmer in water until tender and soft; peel the ginkgo nuts, then dice the ginkgo nuts, shiitake mushrooms, and sweet potato into small pieces.
2. Heat a wok over high heat and add a moderate amount of oil. When the oil is hot, add the ginkgo nuts, lily bulbs, shiitake mushrooms, and diced taro, and stir-fry until well combined. Pour in a suitable amount of broth and cook until tender. Then add the lotus seeds, salt, and MSG, thicken with a cornstarch slurry, remove from the heat, and let cool.
3. Soften the tofu skins with a damp cloth, trim them into rounds with a knife, then fill each with the stir-fried stuffing, gathering the edges and tying them closed with dried daylily buds to make 3 tofu packets in total.
4. Place the tofu skin wraps in a bowl, add vegetable broth, and steam over water for 20 minutes. Remove, adjust seasoning, then arrange the tofu skin wraps in a triangle formation in the bowl and serve.