Tianjin preserved vegetable are made from cabbage pickled with salt from Tianjin in Hebei, China. Fancy ones come in lovely ceramic jars, but the one I bought is sold in red plastic jar. Many Chinese dishes are flavored with this preserved cabbage, from soup, stir fried, stew, to steamed dishes. Since I just bought a jar full of the stuff, you will be seeing future dishes with this stuff in the recipes :D
Let’s start with the simplest recipe possible, namely adding this lovely stuff into humble bean curd and pork soup, a pretty basic soup made better with a couple of tablespoon of Tianjin preserved cabbage.
Bean Curd and Tianjin Preserved Vegetable Pork Soup
Author: Anita Jacobson
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
- 2 liter water
- 250 gram pork, cut into bite sizes
- 2 carrot (about 300 gram), peeled and chopped into bite sized
- 1 tomato, cored and quartered
- 2 teaspoon salt
- 100 gram dried bean curd, soaked in cold water and cut into 2 inch pieces
- 2 tablespoon Tianjin preserved vegetable
- Boil water and pork in a soup pot. Ladle off scum to get a clear soup.
- Add carrot, tomato, and salt. Simmer for 30 minutes or until the pork is tender and fully cooked.
- Add the soaked bean curd and Tianjin preserved vegetables. Bring to another boil. Adjust salt as needed. Turn off heat and serve immediately.