Beancurd Skin with Ginkgo Nut Barley
It has the functions of whitening, relieving heat, and removing dampness.
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Print Pin Servings: 8 people
Calories: 266kcal
INGREDIENTS
- 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
- 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.
INSTRUCTIONS VIDEO
NUTRITION
Serving: 1people | Calories: 266kcal | Carbohydrates: 55.5g | Protein: 6.5g | Fat: 3.1g | Saturated Fat: 0.4g | Sodium: 175mg | Potassium: 269mg | Fiber: 5.9g | Sugar: 36.5g | Calcium: 49mg | Iron: 1mg
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