I had been wanting to make this soup using a very basic and very affordable ‘Zha Cai’ Szechuan Preserved Vegetable. A vacuumed pack of ‘Zha Cai’ Szechuan Preserved Vegetable just cost me only RM1.90 and you get two of them which is plentiful. ‘Zha Cai’can be very salty and slight spicy, therefore I had it soaked over an hour in hot water to reduce its saltiness.
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Honestly I like the taste of ‘Zha Cai’ and it has this unique flavour and taste that makes one craves for more. It does increased ones appetite if cooked right even a lot of Chinese restaurant use it as their stock base for their cooking.
1 whole Zha Cai Szechuan Preserved Vegetable (cut quarterly and soaked an hour in hot water)
300gm Pork Ribs or Chicken (poached over boiling water for cleaning)
2 Tomatoes (cut halves)
2 small slices of Sea Snail (wash)
1 box Soft Beancurd (cut into large cubes)
3 bowls of Water
Put Pork Ribs, Zha Cai, Tomatoes, Sea Snail and Water into the Philips pressure pot.
Close the pressure pot cover and set 45KPT (I click the beef button)
Once the soup is ready add in the soft beancurd.
Let the beancurd stands for a minute or two then ready to serve. (as Zha Cai is salty no need to add salt)
Just love having this delicious soup over dinner, simple to make and delicious . . . . Sidney Kan