Step-by-Step Guide to Prepare Perfect Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨. One of my favorites. For mine, I’m gonna 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 popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 is something that I’ve loved my whole life. They are nice and they look wonderful.

If there is mud, rinse thoroughly. 〈 職人吹水〉 做盆菜 重點講解 只要掌握呢個 南乳 蓮藕炆腩仔#迷你盆 Braised pork belly with lotus root in Fermented Red Beancurd Sa. A taste of memories – Echo's Kitchen: Braised Pig Trotters with Nam Yu Beancurd. Pork Trotter Recipe Trotters Recipe Braised Pork Food Preparation Chinese Food Roots Side Dishes The Last weekend got some nice pork ribs from my mother-in-law, and decided to try out Wendy's 黄豆酱炖排. 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.

To begin with this particular recipe, we must first prepare a few ingredients. 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:

1. Take pork ribs
2. Get big lotus roots
3. Prepare wet fried beancurd sheets
4. Make ready Red Fermented bean curd
5. Prepare Chinese mushrooms
6. Get ribs seasoning
7. Get light soya sauce
8. Get sugar
9. Make ready cornstarch
10. Take Shaohing wine
11. Get sesame oil
12. Make ready for the pan
13. Get ginger
14. Prepare small cubes of rock sugar
15. Make ready capful of Shaohing wine
16. Get water

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.

Steps to make Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨:

1. Main Ingredients. If u like it less salty use less fermented beancurd.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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 😀

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. Lotus roots with spareribs and peanuts soup. This is the magic ingredient, the red fermented bean curd also known as 'nam yue' or 南乳 or 紅腐乳. This is bean curd that has been allowed to ferment then brined with red yeast rice, sugar and rice wines, producing a intensely flavored cube of umami that is used to add distinctive flavor to sauces.

So that is going to wrap this up for this special food fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!