Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 is something that I’ve loved my whole life.
Hong Kong Recipe : Stewed Lotus Root with Spareribs. 南乳蓮藕炆豬手 又香又嫩滑 好好味 太好吃了 你也煮來吃吧. 南乳枝竹蓮藕炆腩肉 Pork Belly Tofu Skin and lotus root with Red Fermented Beancurd. 檸樂金沙骨 Lemon coke spare ribs. The pork ribs and lotus roots are cooked until very tender. They absorb all the flavours of red bean curd paste.
To get started with this recipe, we have to first prepare a few components. You can have fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨:
- Prepare 300 g pork ribs
- Prepare 20 cm big lotus roots
- Get 100 g wet fried beancurd sheets
- Get 1-2 cubes Red Fermented bean curd
- Prepare 6 Chinese mushrooms
- Make ready ribs seasoning
- Prepare 1 tsp light soya sauce
- Take 1/2 tsp sugar
- Make ready 2 tsp cornstarch
- Prepare 2 tsp Shaohing wine
- Prepare 1 tsp sesame oil
- Take for the pan
- Prepare 2 slice ginger
- Prepare 2 small cubes of rock sugar
- Prepare 1 capful of Shaohing wine
- Take 100 ml water
If you have spent quite a bit of time in Asia, then you are probably familiar with lotus root as an ingredient. I found out that lotus root is not so well-known in the US after I started blogging. Here's my favorite way of eating lotus root and I hope you will give it a try! A taste of memories – Echo's Kitchen: Braised Pig Trotters with Nam Yu Beancurd.
Steps to make Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨:
- Main Ingredients. If u like it less salty use less fermented beancurd.
- Marinate the ribs with light soya sauce, cornstarch, shaohing wine, sesame oil and sugar and mix well (refer to ingredients for amount) and set aside 30mins. stir the fermented beancurd, peel and cut up the root in pieces, soak the chinese mushrooms for an hour (remove stem) and rinse the beancurd sheets.
- Medium Heat add oil and ginger in pan and fry for 30 secs. Add in fermented beancurd and cook for another 30 secs until starts to bubble abit. Add in the ribs, and mix well in pan 1 min. Add in mushrooms and lotus roots and mix well for another 2 mins.
- After mixing well add in a capful of Shaohing wine, 150 ml water and the 2 small rock sugar. Mix well. Change to LOW HEAT, then cover lid and simmer for 30 mins.
- After 30 mins add in beancurd sheets and mix well and cook for another 10mins. If its too watery just leave a gap to let water evaporates abit.
- Done! Serve with rice! please note its alittle salty if u like less salty u can try with 1cubes of fermented beancurd ie 2nd picture less redish colour 😀
Last weekend got some nice pork ribs from my mother-in-law, and decided to try out Wendy's 黄豆酱炖排骨 which I've bookmarked !! The combination of lotus root and pork ribs is a classic. It seems so simple, yet it creates a rich, flavorful, and satisfying soup. The lotus adds a nice flowery aroma, so the soup feels refreshing and light. After braising, the lotus root will be very tender and lose its crispness, becoming starchy and.
So that’s going to wrap it up with this exceptional food fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
