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

Hey everyone, hope you’re having an amazing day. Today, I’m gonna show you how to make 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 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 favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 is something which I have loved my whole life.

To begin with this particular recipe, we have to 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 it.

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