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

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going 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 am going to make it a bit unique. This is gonna smell and look 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 foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. 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’ve loved my entire life.

Red Fermented Bean Curd, Fermented Bean Curd They are sauces made from fermented soybeans. With their strong taste and aroma, they go well with meat and vegetables in clay pot. Red fermented bean curd is available in small packs; fermented bean curd is available in bottles. Tahore,Tausi Any mga sarsang ito ay galling sa binurong utaw.

To get started with this recipe, we have to 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 cook that.

The ingredients needed to make Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨:
  1. Prepare 300 g pork ribs
  2. Prepare 20 cm big lotus roots
  3. Get 100 g wet fried beancurd sheets
  4. Prepare 1-2 cubes Red Fermented bean curd
  5. Make ready 6 Chinese mushrooms
  6. Prepare ribs seasoning
  7. Take 1 tsp light soya sauce
  8. Make ready 1/2 tsp sugar
  9. Take 2 tsp cornstarch
  10. Get 2 tsp Shaohing wine
  11. Get 1 tsp sesame oil
  12. Prepare for the pan
  13. Get 2 slice ginger
  14. Make ready 2 small cubes of rock sugar
  15. Get 1 capful of Shaohing wine
  16. Make ready 100 ml water

Dahil sa. 南乳温公齋 Sautéed Assorted Vegetable with Red Fermented Bean Curd Sauce 紅米飯 Red Grain Rice 薏米腐竹糖水 Pearl Barley and Tofu Stick Sweet Soup 時菜素蟹粉扒豆腐配紅米飯 Seasonal Vegetable ,Minced Carrot and Tofu Served Red Grain Rice XO醬蒸排骨 Steamed Spare Ribs with XO Sauce 三杯炆鴨 南乳蓮藕炆豬手 Braised Pork Knuckle with Red Fermented Bean Curd and Lotus Root . 南乳蓮藕炆豬手 Braised Pork Knuckle with Red Fermented Bean Curd and Lotus Root. . Use your Uber account to order food delivery from ONE 一記 in Hong Kong. Browse the menu, view popular items and track your order.

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 😀

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