Chinese•healthy
Beancurd Skin with Ginkgo Nut Barley
It has the functions of whitening, relieving heat, and removing dampness.
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 g Barley
- 250 g Ginkgo Nuts
- 250 g Rock Sugar
- 3 large pcs Beancurd Skin
- 3 L Water
- 1 L Soy Milk
- 3 Pandan Leaves
Instructions
- 1
Soak beancurd skin and barley in water.
- 2
Remove the core of the ginkgo nut, clean it and set it aside.
- 3
Put the soaked beancurd skin and barley in a pot, pour in water, and bring to a boil over high heat, then turn to medium-low heat and cook for about 1 hour.
- 4
After the soup turns milky white, add ginkgo nuts and rock sugar.
- 5
Cook until sugar melts, add soy milk and pandan leaves. Bring it to boil and enjoy.