Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨. One of my favorites. This time, I am going to 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 well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 is something that I have loved my entire life.
The pork ribs and lotus roots are cooked until very tender. They absorb all the flavours of red bean curd paste. This braised pork ribs with lotus root is a traditional Chinese dish that I tried many years ago in Hong Kong. A taste of memories – Echo's Kitchen: Braised Pig Trotters with Nam Yu Beancurd.
To get started with this particular recipe, we have to first prepare a few components. 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 can achieve it.
The ingredients needed to make Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨:
- Take 300 g pork ribs
- Make ready 20 cm big lotus roots
- Take 100 g wet fried beancurd sheets
- Make ready 1-2 cubes Red Fermented bean curd
- Prepare 6 Chinese mushrooms
- Get ribs seasoning
- Take 1 tsp light soya sauce
- Make ready 1/2 tsp sugar
- Take 2 tsp cornstarch
- Prepare 2 tsp Shaohing wine
- Make ready 1 tsp sesame oil
- Make ready for the pan
- Take 2 slice ginger
- Get 2 small cubes of rock sugar
- Prepare 1 capful of Shaohing wine
- Take 100 ml water
Oriental Salad - Black Fungus & Lotus Roots 黑木耳莲藕. 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.
Instructions 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. Assemble pork ribs and lotus root in the slow cooker and add hot but not boiling water. Red beans are usually used in sweet soups and desserts but here it is paired with lotus root to make a light savory soup.
So that is going to wrap it up for this exceptional food fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
