Buddha's delight

What to get ready

• Dried bean curd skin (fuzhu) 160 g
• Dried Shiitake Mushrooms 100 g
• Wood ear mushrooms 60 g
• Red fermented bean curd 120 g
• Dried lotus seeds 120 g
• Lotus root 320 g
• White radish 320 g
• Sesame oil 60 ml
• Oyster sauce 80 ml
• Ginger 40 g
• Steamed rice 800 g

Method

1. 1 Soak tofu skin, shiitake mushrooms, wood ear mushrooms, and lotus seeds separately for 2 hours; soaking tofu skin with mushrooms will cause it to turn brown.
2. 2 Mash the red fermented bean curd with 2 tablespoons of mushroom soaking water to make a smooth sauce; the red fermented bean curd is the base flavor of this stew, replacing oyster sauce.
3. 3 Sauté the ginger, then add the fermented bean paste and stir-fry for 90 seconds until fragrant.
4. 4 Add lotus root, radish, mushrooms, wood ear mushrooms, and lotus seeds along with 400 ml of mushroom soaking water, and simmer covered for 30 minutes.
5. 5 Add the tofu skin during the last 10 minutes to prevent it from breaking apart, drizzle with sesame oil, then turn off the heat.

With an appliance

• Pressure cooker 40 min

  Replace step 4: simmer lotus root, radish, mushrooms, wood ear mushrooms, and lotus seeds under high pressure for 10 minutes, then release pressure naturally for 10 minutes; the tofu skin in step 5 should still be cooked with the lid open for 10 minutes to prevent it from breaking apart.