Spare ribs with fermented bean curd(fu ru pai gu )

Pork ribs with fermented bean curd

Raw materials for making Sufu spareribs:

Pork ribs 1.5kg. [excipients] 130 g soy sauce, 5 g refined salt, 50 g Sugar, 80 g Sufu soup, 10 g cooking wine, 50 g green onion, 15 g ginger, 80 g Lake powder, 2 kg vegetable oil (actual consumption 250 g).

Processing steps of Sufu spareribs:

(1) Cut scallion into sections, slice ginger, chop spareribs into 4cm long sections, wash, control dry water, put them into a basin, add a little soy sauce and water lake powder, mix well, fry them in hot oil until golden red, and take them out (fry them in 3 times).

(2) Put the spareribs into the pot, add water (to diffuse the spareribs), soy sauce, refined salt, sugar, cooking wine, scallion, ginger, Sufu soup, bring to a boil over high heat, turn to low heat and simmer until the spareribs are crispy.

Spare ribs with fermented bean curd

Bean curd spareribs is a famous dish in Guangdong Province, which is one of the most popular home dishes in Guangdong cuisine. Like bean curd cabbage, it mainly uses bean curd as seasoning. The dish is sweet and salty, with Sufu flavor and golden red color.

Sufu spareribs seem to be a very complicated dish. In fact, it's relatively simple to make. It's mainly stewed until it absorbs the sauce. It's full of color, flavor and flavor after it's cooked.

Characteristics of dishes

The dish is sweet and salty, with Sufu flavor and golden red color

practice

Common practice

Dish name: preserved bean curd spareribs

Features: sweet and salty, with Sufu flavor and golden red color

Ingredient: pork ribs 1.5kg.

Accessories: 130 grams of soy sauce, 5 grams of refined salt, 50 grams of sugar, 80 grams of Sufu soup, 10 grams of cooking wine, 50 grams of green onion, 15 grams of ginger, 80 grams of Lake powder, 2 kilograms of vegetable oil (actual consumption of 250 grams).

Production process:

(1) Cut scallion into sections, slice ginger, chop spareribs into 4cm long sections, wash, control dry water, put them into a basin, add a little soy sauce and water lake powder, mix well, fry them in hot oil until golden red, and take them out (fry them in 3 times).

(2) Put the spareribs into the pot, add water (to diffuse the spareribs), soy sauce, refined salt, sugar, cooking wine, scallion, ginger, Sufu soup, bring to a boil over high heat, turn to low heat and simmer until the spareribs are crispy.

Nutrition tips:

Pork ribs provide high-quality protein and fat necessary for human physiological activities, especially rich in calcium, which can maintain bone health, and also has the effect of nourishing yin and moistening dryness.

Classic practice

Ingredient: spareribs

Ingredients: four pieces of red fermented bean curd, green onion, ginger, Chinese prickly ash, soy sauce, cooking wine, sugar, leek, Lake powder.

Method:

1. Chop the spareribs into 3-4cm square chunks and drain them.

2. Enlarge half a pot of clear water in the pot, add the spareribs, then add the mashed sufu, green onion, ginger, pepper, soy sauce, cooking wine, sugar, bring to a boil, continue to cook over high heat for one hour, and switch to low heat to collect the soup.

3. Put the spareribs on the plate, filter out the ingredients in the soup, bring to a boil over medium heat, slowly pour in the lake powder, keep stirring until the concentration is appropriate, pour on the spareribs and sprinkle with leek.

Improved practice

Main ingredient: pork chop

Accessories: Sufu (red), Sufu juice, onion, ginger, garlic, cinnamon, fennel

Seasoning: cooking wine, soy sauce, soy sauce, sugar, vinegar

Method:

1. Wash the spareribs and prepare all the ingredients.

2. Marinate spareribs with a small amount of salt, vinegar, soy sauce, cooking wine, fennel, scallion and ginger for 3 hours. Pour two pieces of Sufu into a bowl, add cooking wine, a small amount of soy sauce and sugar. Stir well and set aside

3. After marinating, put it into a steamer and steam for 40 minutes. Remove it. Separate the meat from the steamed broth with a sieve and remove the spices. Stock the soup

4. Open the pan, add a little cooking oil, heat up, add minced garlic and scallion, stir fry until fragrant

5. Add the steamed spareribs and stir fry

6. Then add the Sufu juice

7. Add the gravy and bring to a boil over high heat, then simmer over low heat for 20 minutes

8. When the soup is less, start the pot and use the fire to collect the juice

nutritive value

Rich in nutrition

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Fu Ru Pai Gu