Dried beancurd, also known as tofu skin, is a dried food product made from soybeans. When the soy milk is boiled in a pan, a “skin” is formed on the liquid surface. These skins are then collected and dried into yellowish sheets.
The dried form is soaked in water to hydrate it before using in soup, stir-fry, or as dumpling wrapper.
Chinese families have always cook tofu skin with lean pork, tomato and carrot as soup. The soup is an accompaniment of other main course for lunch.
One other ingredient used is Tianjin Preserved Vegetables, which comes in a round ceramic jar. This salty preserved cabbage is used for its strong and distinctive smell. Since the other ingredients are bland in taste, this particular item is quite crucial in giving the soup a nice boost in flavor.
250 gr lean pork cutlet
100 gr dried beancurd
1 tablespoon Tianjin preserved vegetable (optional)
300 gr (1 pc) carrot
1/2 tablespoon salt
1/2 tablespoon light soy sauce
2 litres water
- Cut carrot and pork cutlet in bite sizes
- Soak dried beancurd in a pan of cold water till soft / pliable. Cut them lengthwise, 2″ in length.
- Fill a saucepan of 2 litres of water. Add in the meat. Boil the pan in high heat.
- After the water boils (this will take 5 minutes), add in half of tomato (whole), carrot, salt and light soy sauce.
- Turn down the heat to a simmer and cover for 20 minutes.
- Add in the soaked beancurd skin and preserved vegetable.
- Check on taste, if not salty, add some more salt.
- Serve warm with other dishes