五彩繽紛舒餘生 Abundant Bliss Vegetarian Yu Shen

Instructions

Preparation:

Rinse fresh beet and lime. Next, skin the beets with peeler and julienne into thin strips. Place in boiling steamer. Steam for 5 to 10 minutes.
Meanwhile, half the lime and extract juice into a bowl. Remove seeds with a fork. Add in maple syrup.
Remove beet from steamer, stir in cinnamon stick, cloves, crushed peppercorns. Transfer to a non-staining mixing bowl. Pour in lime and maple mixture.Mix well and set aside to steep and allow to cool. Pickled beet is ready for use after 30 minutes or can be refrigerated up to 3 days. Can be served as and appetiser or side.

Method

1. Prepare pickled beet (refer to notes for recipe). Wash, peel and cut taro and lotus root. Fry taro strips and lotus root slices in hot oil over medium heat till crisp and golden. Drain and set aside.
2. Wash, peel and prepare vegetables and fruits as necessary. Dip cut apple in salt water to prevent oxidation. Cut open fresh young coconut and pour out the coconut juice (enjoy the refreshing juice). Scoop coconut flesh using a spoon. Slice coconut flesh. Set aside or refrigerate.
3. Cut green lemon in halves. Zest half a lemon into a mixing bowl before juicing. Remove seeds if any. Scrape skin off ginger with a spoon. Mince ginger. Transfer to mixing bowl. Add in plum sauce and lemon juice. Stir and mix well.
4. In another mixing bowl, mix EV olive oil and sesame oil together. Roughly pound or crush roasted peanut and/or grams with a pestle or rolling pin. A food processor may also be used.
5. On a big plate, arrange shredded vegetables (radish, green radish, carrot, purple cabbage) and pickled beet in the middle. Then, place prepared fruits (apple, pineapple, coconut, tangerine and pomelo) around.
6. Just before serving, sprinkle pepper and five spice/cinnamon powder. Articulate positive words and blessings while adding each ingredient. Top with taro strips, lotus root crisp, cornflakes and ground peanut/grams. Drizzle oil and lemon-plum sauce over. 

Chopsticks ready, and Lo Hei to Abundant Blessings!!

准备方法:

清洗甜菜根和酸甘。将甜菜根去皮再切细条，放入烧开的蒸锅中，蒸约5至10分钟。 

当而，把酸甘切半，并取汁置碗中。用叉子去籽，加入枫糖浆，拌均。

把蒸好的甜菜根从蒸锅取出，加入肉桂皮，丁香和胡椒粒，拌均。接着，倒入一个不沾色的碗中，再倒入酸甘枫糖浆，搅拌均匀。放置一旁腌制并待冷却。30分钟后即可食用，或放入冰箱可保存达3天。 开胃菜或配菜皆宜。

做法

1. 把腌制甜菜根准备好 (备注附食谱)。清洗, 去皮再把芋头和莲藕切好备用。以中火煎炸芋头丝和莲藕片至金黄酥脆。滤油备用。
2. 清洗，去皮并把各种蔬果适当切成条状。将切好的苹果条浸泡一下盐水，以避免氧化。切开新鲜椰子，将里头的椰水倒出（及可享用)。用汤匙将椰肉取出，再切片。把准备好的蔬果放进冰箱里备用。
3. 将青柠檬切半，取半颗细柠檬皮置碗中，才取汁。若有必要，去籽。用汤匙将鲜姜去皮，然后切末。加入碗中，再加梅子酱和柠檬汁，最后搅拌均匀
4. 另一个碗中，把橄榄油和芝麻油拌均。把花生和/或鹰嘴豆捣碎.
5. 备一个大盘，将准备好的蔬菜（白萝卜，青萝卜，胡萝卜，紫甘蓝 和腌制甜菜根）摆在中央。接着将各种水果（苹果，凤梨，椰肉片，橘子片和柚子果粒）绕着摆好。
6. 享用前，将胡椒粉和五香/肉桂粉撒上，同时念念祝福语。接着加上芋头丝，莲藕脆片，玉米片和花生和/或鹰嘴豆翠。最后，淋上香油和柠檬梅子酱。

准备好筷子，一同捞起，捞得风生水起，平安吉祥！！