Recipe of Quick Chinese Beancurd, Ginkgo Nuts, and Barley Sweet Soup Dessert
Hello everybody, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Homemade Chinese Beancurd, Ginkgo Nuts, and Barley Sweet Soup Dessert. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chinese Beancurd, Ginkgo Nuts, and Barley Sweet Soup Dessert, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chinese Beancurd, Ginkgo Nuts, and Barley Sweet Soup Dessert delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chinese Beancurd, Ginkgo Nuts, and Barley Sweet Soup Dessert is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chinese Beancurd, Ginkgo Nuts, and Barley Sweet Soup Dessert estimated approx 2.5hrs.
To get started with this recipe, we have to prepare a few ingredients. You can cook Chinese Beancurd, Ginkgo Nuts, and Barley Sweet Soup Dessert using 6 ingredients and 6 steps. Here is how you can achieve that.
白果薏米腐竹糖水. A very easy to make dessert serve hot or cold
Ingredients and spices that need to be Get to make Chinese Beancurd, Ginkgo Nuts, and Barley Sweet Soup Dessert:
- 3/4 cups Ginkgo nuts
- 150 g Pearl Barley
- 150 g Barley
- 150 g Rock Sugar
- 1 pack Beancurd Sheets
- 1.5 L water
Steps to make to make Chinese Beancurd, Ginkgo Nuts, and Barley Sweet Soup Dessert
- Ingredients
- Rinse with water 3 times to clean like cleaning rice. Soak for 15mins, rinse and set aside
- Peel Finkgo seeds and take out the stem so that it wont be bitter.
- Rinse out those beancurd sheets soak in cold water for 10 mins, drained and set aside
- First Throw in Half the beancurd sheets, ginkgo seeds and all barley into pot and boil for 60mins mid heat, stir occassionally every 10 mins. Check if it turned milky colour if not boil until shown like in picture. Add in the rest of the rock sugar and beancurd sheets and boil for 5 mins until sugar melted. taste test and see if sweet enough, switch off heat when done. Can also served with hard boiled eggs.
- Serve hot, as for leftovers keep in fridge as it can serve cold also. Done!
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So that is going to wrap this up with this special food Step-by-Step Guide to Prepare Award-winning Chinese Beancurd, Ginkgo Nuts, and Barley Sweet Soup Dessert. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
