Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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.
Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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 it.
The ingredients needed to make Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨:
- Make ready 300 g pork ribs
- Take 20 cm big lotus roots
- Take 100 g wet fried beancurd sheets
- Make ready 1-2 cubes Red Fermented bean curd
- Make ready 6 Chinese mushrooms
- Prepare ribs seasoning
- Make ready 1 tsp light soya sauce
- Take 1/2 tsp sugar
- Take 2 tsp cornstarch
- Make ready 2 tsp Shaohing wine
- Make ready 1 tsp sesame oil
- Prepare for the pan
- Make ready 2 slice ginger
- Prepare 2 small cubes of rock sugar
- Make ready 1 capful of Shaohing wine
- Take 100 ml water
Fermented Beancurd Pork Ribs Rice 南乳排骨饭. Oriental Salad - Black Fungus & Lotus Roots 黑木耳莲藕. - Discard the end of the lotus root. Whenever purchasing or buying lotus root, I always remember the lotus root harvest in my husband's home province-Hubei. The combination of lotus root and pork ribs is a classic.
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 😀
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. A must have for many Chinese people during Chinese New Year as it signifies abundance and prosperity. I was really glad when she said that she liked it.
So that is going to wrap this up with this exceptional food fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
