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

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We hope you got insight from reading it, now let's go back to fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 recipe. 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 it.

The ingredients needed to cook Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨:

Use 300 g of pork ribs.
Use 20 cm of big lotus roots.
Get 100 g of wet fried beancurd sheets.
Take 1-2 cubes of Red Fermented bean curd.
Use 6 of Chinese mushrooms.
Take of ribs seasoning.
Take 1 tsp of light soya sauce.
Provide 1/2 tsp of sugar.
Prepare 2 tsp of cornstarch.
Use 2 tsp of Shaohing wine.
Prepare 1 tsp of sesame oil.
Take of for the pan.
You need 2 slice of ginger.
Take 2 of small cubes of rock sugar.
You need 1 of capful of Shaohing wine.
Provide 100 ml of water.

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 😀.

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. 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.

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