Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨. It is 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 well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 is something which I have loved my whole life.
Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese or preserved tofu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. Lotus root and pork soup is a simple, yet nourishing soup made with healthy lotus root and goji berries.
To get started with this particular recipe, we have to 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 can achieve that.
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
- Make ready 20 cm big lotus roots
- Get 100 g wet fried beancurd sheets
- Get 1-2 cubes Red Fermented bean curd
- Make ready 6 Chinese mushrooms
- Take ribs seasoning
- Prepare 1 tsp light soya sauce
- Get 1/2 tsp sugar
- Take 2 tsp cornstarch
- Make ready 2 tsp Shaohing wine
- Take 1 tsp sesame oil
- Take for the pan
- Prepare 2 slice ginger
- Take 2 small cubes of rock sugar
- Take 1 capful of Shaohing wine
- Prepare 100 ml water
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! The Best Lotus Root Recipes on Yummly Szechuan Lotus Root, Marinated Lotus Root, Lotus Lotus Root SoupThe Burning Kitchen. wolfberries, whole chicken, lotus root, salt, pork bones Fermented Lotus Root PicklesLive Voraciously. vinegar, Himalayan salt, garlic cloves, ginger, water.
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 😀
A must have for many Chinese people during Chinese New Year as it signifies abundance and prosperity. · Learn how to prepare Chinese six herb/six flavor soup (六味汤), also known as ching po leung (清补涼). Choose between pork ribs soup and dessert soup version. 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.
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