Spare ribs with fermented bean curd

Spare ribs with fermented bean curd

Introduction:

"Last time I made Sufu pig's hoof, my family said it was delicious. Later I made it again to make everyone happy! Think about using Sufu to make spareribs. It will not taste bad. Ha ha. Sufu, also known as "tofu", "nanru" or "Maoru", varies from place to place. Sufu is a kind of secondary processed bean food. It is a famous fermented condiment with national characteristics in China. Sufu, like Douchi and other bean products, is a healthy food highly praised by nutritionists. Its raw material, dried bean curd, is a kind of bean product with high nutritional value. Its protein content is 15% - 20%, which is equivalent to that of meat. At the same time, it is rich in calcium. During the production process of sufu, it was fermented by mold, which made the protein digestibility higher and the vitamin content richer. Because microorganisms decompose phytic acid in beans, iron, zinc and other minerals with low absorption rate in beans are more easily absorbed by human body. At the same time, because microorganisms synthesize vitamin B12, which is not found in general plant foods, vegetarians often eat Sufu to prevent pernicious anemia. "

Production steps:

Materials required:

Spare ribs: moderate amount

Sufu: 3 pieces

Sufu juice: 1 tbsp

Rock sugar: right amount

Ginger: three pieces

Onion: three sections

Star anise: one

Raw soy sauce: a spoonful

Old style: half a spoonful

Vinegar: a spoonful

Cooking wine: a spoonful

matters needing attention:

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and fresh