Easiest Way to Prepare Perfect Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨

Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨. Fermented bean curd (fǔrǔ, 腐乳), also called fermented tofu, bean cheese, or tofu cheese, is a Chinese ingredient with many cooking applications. There is a regular white fermented bean curd, as well as a red version (hóngfǔrǔ, 紅腐乳) which is made with red yeast rice (we've talked about red. 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.

If some rust color on surface or not a shining surface, don't buy it. Previous PostChinese Recipe: Stewed Beef Brisket with Tomato Next PostChinese Recipe : Braised Mutton in Fermented Tofu. 南乳蓮藕炆豬肉 Braised pork belly with lotus root in Fermented Red Beancurd Sauce. 中秋快樂! 中秋節除了月餅, 蓮藕也是時令蔬菜, 喜歡吃蓮藕的人, 又可以大快朵頤一番了! The combination of lotus root and pork ribs is a classic. 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 achieve it.

Ingredients of Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨

1. You need 300 g of pork ribs.
2. It's 20 cm of big lotus roots.
3. You need 100 g of wet fried beancurd sheets.
4. It's 1-2 cubes of Red Fermented bean curd.
5. It's 6 of Chinese mushrooms.
6. You need of ribs seasoning.
7. It's 1 tsp of light soya sauce.
8. It's 1/2 tsp of sugar.
9. Prepare 2 tsp of cornstarch.
10. Prepare 2 tsp of Shaohing wine.
11. You need 1 tsp of sesame oil.
12. You need of for the pan.
13. It's 2 slice of ginger.
14. Prepare 2 of small cubes of rock sugar.
15. It's 1 of capful of Shaohing wine.
16. Prepare 100 ml of water.

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. Today, I'll share a lotus root recipe.

Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 instructions

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 😀.

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! Transfer the stir fry pork trotters to the pressure cooker pot, Add the Chinese cooking wine water to at least of the height of the. Chinese Fermented Red Beancurd (en); 南乳 (yue); 南乳 (zh). zh:南乳.