A na-akpọkwa red bean curd dị ka red fermented bean curd (Chinese: 红 腐乳, 南 乳, 玫瑰 腐乳). Ndị China nọ na-eri nri bekee na-agbanye ihe karịrị otu puku afọ. E nwere ụdị dị iche iche nke bekee na-eme ka ha nwee ike iji ya mee ihe n'ụzọ dịgasị iche iche. Mana isiokwu a na-elekwasị anya na-acha uhie uhie.
Ogwu uhie na-acha uhie uhie bụ ụdị nke a na-ejide azụ, nke mejupụtara cubes nke bean curd nke e chebere na mmanya osikapa, red rice / red yeast rice and other seasonings.
Mgbe ụfọdụ, ha nwere ike iji ọgwụ na-eme ihe.
Ọkụ na-acha ọbara ọbara na-enwekarị uto dị ụtọ ma na-esi ísì ụtọ na ndị na-aṅụ mmanya na-aba n'anya ma ndị mmadụ chọrọ iji nke a mee ka anụ ma ọ bụ anụ ọkụkọ ha sie ike ma gbanye ya ngwa ngwa. Azu uhie uhie nwere ike inye anu a ihe ọṅụṅụ na-esi ísì ụtọ ma na-enye aka na-eme ka anụ ahụ sie ike ka ọ bụrụ na a kwadebere anụ ahụ na efere ga-adị nro ma dị nro.
M onwe m na-eche na-acha uhie uhie na-acha ụtọ ferryed flad flavor bụ mellow, ụtọ ma nwere ike mmanya na-aba n'anya tụnyere na-acha ọcha fermented agwa curd. White bean curd na-adọrọ mmasị, nnu, ike na onwe m dị nnọọ ukwuu.
A na-ere ọka bekee a na-ere n'ahịa n'ahịa ndị ahịa China. E nwere ọtụtụ ụdị dị iche iche ma Fu-Chung bụ ihe kachasị ewu ewu na North America, nke nwere ihe ntanye n'ime ite tinyere cubes. Na nri ndị China, a na-eji obere bekee na-eme ka ihe ọ bụla na-esi na osikapa na congee mee ihe na akwukwo nri na-eme ka a na-esi nri.
A na-ahụ mmetụta nke ndị na-akwabata ndị China na nri nri nri na nri na-eme ka a na-ejikwa ọka snoo na-agba chaa chaa (dị ka ntinye n'okpuru ebe a).
Ntụziaka ọzọ bụ " Nri Chicken Wings ". N'ihe nhazi a, m na-eji ejiji fermented ọcha. Ma, i nwere ike iji fatịlaịza red fermented kama.
Ntụziaka:
Char Siu (Nri anụ)
Akwụkwọ Wan.
Otu n'ime efere kachasị ewu ewu nke na-eji red fermented tofu dị ka ihe na-emepụta ihe bụ isi bụ "Braised Pork Belly with Red Fermented Bean Curd". Na efere a bụkwa otu n'ime ọkacha mmasị m.
Efrata:
700g (1 ½ pound) Ezi Belk
5-7 obere size bok choy maka garish
Mkpụrụ osisi atọ dị mkpa ginger
1 iyi yabasị, bee ya na ọkara
2 cloves nke galik, kpaa ya
750ml (1 1/5 pints)
Seasonings:
4 cubes of red fermented tofu
4 tablespoon Shaoxing rice wine or rice wine
60ml (2 oz oz) ìhè soy ihendori
½ tablespoon ọchịchịrị soy ihendori
½ tablespoon shuga
1 teaspoon ọka ntụ ọka / nduku stachi
1 tablespoon mmiri
Usoro:
- Obụpde nnukwu ite nke mmiri na iberi ezi anụ 3-4cm oké.
- Blanch anụ ezi na minit 10. Richaa na mmiri oyi na igbapu. Wepu mmiri.
- Bee anụ anụ ezi n'ime cubes. Hapụ.
- Blanch bok choy na esi mmiri wee hapụ.
- Kpoo wok na 1 tablespoon mmanụ ma gbakwunye ginger, mmiri yabasị na garlic n'ime wok na kpaliri ruo mgbe ọ bụ okpukpo. Tinye shuga n'ime wok ma chere ka ọ gbazee.
- Tinye anụ ara ehi n'ime nzọụkwụ 5 wee gbanye ọkụ ahụ na-adịghị ala ọkụ. Nwuo-ighe maka 3-4 nkeji.
- Gbanwee ihe niile n'ime stockpot.
- Tinye uzo uhie uhie, shaoxing osikapa mmanya, ihe ndi na-egbuke egbuke, ihe ndi ozo na-esi na ya ma tinye ha n'ime uzo 7.
- Tinye mmiri n'ime nzọụkwụ 7 ma weta ya na obụpde mgbe ahụ, simmer maka awa 1.5. Ịnwere ike ịgbakwunye mmiri ma ọ bụrụ na i chere na ọ bụ ntakịrị nkụ.
- Na-agwakọta ntụ ọka ọka na 1 tablespoon mmiri na nwuo na nzọụkwụ 9 ka thicken na ihendori ma ọ bụrụ na ọ dị mkpa. Na-eme ka ọ dị mma ma na-adị njikere ije ozi.
Oge Nkwadebe: minit 10
Oge Nri: 2 awa