Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going 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’m gonna make it a little bit tasty. This will be really delicious.
Hong Kong Recipe : Stewed Lotus Root with Spareribs. 南乳蓮藕炆豬手 又香又嫩滑 好好味 太好吃了 你也煮來吃吧. The Jingtang Lotus Root (京塘莲藕) is a pink weed. The plant most likely originated in Jingtang, Huadu District, Guangzhou City, Guangdong Province.
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 simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 is something that I have loved my entire life. They are nice and they look fantastic.
To get started 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 can achieve 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
- Prepare 20 cm big lotus roots
- Get 100 g wet fried beancurd sheets
- Prepare 1-2 cubes Red Fermented bean curd
- Prepare 6 Chinese mushrooms
- Prepare ribs seasoning
- Take 1 tsp light soya sauce
- Make ready 1/2 tsp sugar
- Get 2 tsp cornstarch
- Make ready 2 tsp Shaohing wine
- Take 1 tsp sesame oil
- Prepare for the pan
- Get 2 slice ginger
- Prepare 2 small cubes of rock sugar
- Take 1 capful of Shaohing wine
- Take 100 ml water
I should really bravo at the originator who discover the pairing of lotus root with peanuts and making it into a soup. The combination is like a perfect match in heaven. Lotus root with peanuts soup is a common traditional soup a lot of Chinese families grew up with. This clear soup is easy to prepare with simple ingredients.
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 😀
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