Product of 

How to make

Vegan riblets sour soup 

You will need:  Vegan riblets, tamarind paste, chili, lemon, leek , tofu and accompany seasoning.

Preparation:

Prepare vegan riblets as instruction. Cut the tofu into bite-sized pieces. Clean cilantro, cut into small pieces. Sliced ​​chili. Wash bean sprouts. Tomatoes cleaned, cut into wedges to eat. Peel the pineapple, remove the eyes. Clean and then cut into bite-sized pieces.

Indian taro, wash the soil off the outside and then use a knife to strip the skin. Cut into diagonal bevels, about 1 - 1.5cm thick and then soak in salt water for about 20-30 minutes.

Mix tamarind with about 50ml of hot water, soak until dissolved, then filter out the body and get water.

Step 1:

Put the pan on the stove, turn on high heat, put about 2 tablespoons of cooking oil in the pan, when the oil is boiling, add pineapple and chopped tomatoes, stir well until cooked.

Add 1 teaspoon seasoning, 1 teaspoon salt and stir well.

Step 2:

When tomatoes and pineapple are cooked, put in 500ml of filtered water, 50ml of filtered tamarind juice, stir well and bring to a boil. When the water boils, add the cut tofu, vegan riblets, cook for 2 more minutes, then put in the Indian water, add a few slices of chili and cook for another 5 minutes. Finally, put the bean sprouts, chopped cilantro and cleaned bean sprouts in the pot, cook for about 2 minutes, then turn off the heat.