Hey everyone, it’s me again, Dan, welcome to my recipe site. 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 food recipes. This time, I will make it a bit unique. 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 foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 is something that I’ve loved my entire life. They are fine and they look wonderful.
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, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar.
To get started with this 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 cook that.
The ingredients needed to make Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨:
- Prepare 300 g pork ribs
- Get 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
- Make ready ribs seasoning
- Make ready 1 tsp light soya sauce
- Get 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
- Make ready 2 small cubes of rock sugar
- Make ready 1 capful of Shaohing wine
- Get 100 ml water
From gobo (burdock root), renkon (lotus root), satoimo (taro root), daikon radish, sweet potatoes to yam, each one of them has its unique flavor profiles and nutrient qualities. I gave Kinpira Renkon an English name "Japanese Lotus Root Stir Fry". It is not a direct translation of what Kinpira Renkon is. Lotus Root Soup - Very light, pleasing, and refreshing soup that I just couldn't stop sipping.
Steps 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 is not a direct translation of what Kinpira Renkon is. Lotus Root Soup - Very light, pleasing, and refreshing soup that I just couldn't stop sipping. I have never made such savory soup before. The taste of the pork ribs complimented the sweetness of these dried honey dates and the end result was a very light, pleasing, and refreshing soup that I just couldn't. The combination of lotus root and pork ribs is a classic.
So that is going to wrap this up with 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 you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
