Salted Vegetables & Tofu Soup (咸菜豆腐汤)

Salted Vegetables also known as Pickled Cabbage (咸菜). I like to cook this soup especially this kind of hot weather. The sourly taste bring up your appetite to eat.

Ingredients

100g tofu, cut to cubes

50g salted vegetables, cut to pieces (not too small)

6 pieces of ginger

100g lean pork,... sliced thinly

1 tomatoes, cut to wedges

1 stalk spring onion

1000ml water

1 tbsp cooking oil

Method:

Heat up the cooking oil in the wok and then sitr fry ginger & spring onion head till you smell the aroma. Pour in the water and bring to boil. Add in the balance of the ingredient except spring onion to boiling water & simmer on medium-high heat for 10 minutes. Then add in the spring onion and ready to serve.

2 to 3 servings

杞子玉竹 Soup

Nourishing soup is important to us. Normally, I will boil soup at least 3 times a week. This is the 1st soup I want to share with you is 杞子玉竹 soup. I always heard from elderly said that Solomon’s seal (玉竹-Yuk Chuk) is good for lowering blood sugar levels and prevention of hardening of the arteries. It’s neutral and taste a little bit sweetish. For the Chinese wolfberries (杞子-kei chi), It is a natural supplement for improving eyesight especially if poor eyesight. It may help if you experience eye strain from looking at computer screens and documents for long periods of time.

I use 50g of Solomon’s seal (玉竹-Yuk Chuk), 8 pcs of Red dates (紅棗), 10 pcs of dry Longan (龙眼), 20gof Chinese wolfberries (杞子), 300g of Lean Pork (瘦肉) and 1800ml water. For 2 serving

Firstly, do a quick boil on the Lean Pork (瘦肉). Then remove it. Bring water to boil in a pot. Then put in Lean Pork (瘦肉) and the others of the ingredients. Cook under low heat for 3 hours. Add light soy sauce & salt to taste and serve hot.