Play the instructional video on YouTube app

In this issue, we have Beancurd Skin with Ginkgo Nut Barley. It has the functions of whitening, relieving heat, and removing dampness. I just saw the processed ginkgo nuts in the supermarket that day, and I thought that I hadn’t eaten this sweet soup for a long time.

I use large barley also called Chinese barley. Its nutritional value and efficacy are relatively high, but it is not so easy to cook through. So I soaked the barley in water for one night in advance. And you can see that its color is browner because I used a dry pan to fry it. For friends like me when the spleen and stomach are deficient and cold. You can fry the barley, then you will not be afraid of stomach discomfort.

Ginkgo is the seed of Ginkgo biloba, which has high nutritional value. However, its germ is slightly toxic, and eating too much will cause physical discomfort. Although it is more troublesome to remove the cores one by one, the most important thing is to eat with peace of mind.

When buying Beancurd skin, make sure that it is for cooking sweet soup, otherwise, the taste and texture may be different. Personally, I like a stronger soy flavor, so I add extra soy milk.

If you like the Beancurd Skin with Ginkgo Nut Barley recipe we shared, welcome to share it with your relatives and friends, I wish you a happy life~

Another Tong Shui good for throat and lung soothing!

Beancurd Skin with Ginkgo Nut Barley

It has the functions of whitening, relieving heat, and removing dampness.

Please Click 1-5 Star to Rate This Recipe

4.67 from 3 votes

Print Pin Comment & Rate

Course: Soup

Cuisine: Chinese

Keyword: Dessert, Tong Shui, Traditional

Prep Time: 30

Cook Time: 1 30

Total Time: 2

Servings: 8 people

Calories: 266kcal

INGREDIENTS

INSTRUCTIONS

Soak beancurd skin and barley in water.
Remove the core of the ginkgo nut, clean it and set it aside.
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.
After the soup turns milky white, add ginkgo nuts and rock sugar.
Cook until sugar melts, add soy milk and pandan leaves. Bring it to boil and enjoy.