Recipe of Perfect Chinese Beancurd, Ginkgo Nuts, and Barley Sweet Soup Dessert -

Chinese Beancurd, Ginkgo Nuts, and Barley Sweet Soup Dessert, this is the well liked recipe ever, So simple to prepare and maybe this recipe is the ingredient you will ever need. Everyone needs a good recipe and Finally I learned to prepare this recipe, and I will share the secret recipe here with easy, flexible, and very delicious!

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, chinese beancurd, ginkgo nuts, and barley sweet soup dessert. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Chinese Beancurd, Ginkgo Nuts, and Barley Sweet Soup Dessert is one of the most well liked of current trending meals on earth. It's simple, it is fast, it tastes delicious. It's appreciated by millions every day. Chinese Beancurd, Ginkgo Nuts, and Barley Sweet Soup Dessert is something which I have loved my whole life. They're fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have chinese beancurd, ginkgo nuts, and barley sweet soup dessert using 6 ingredients and 6 steps. Here is how you can achieve that.

Recipe Cuisine : British
Prepare Time: 18 mins
Cook Time: 99 mins
Yield: 5 servings
Nutrition Facts: Per serving 295 calories

The ingredients needed to make Chinese Beancurd, Ginkgo Nuts, and Barley Sweet Soup Dessert:

1. Prepare 3/4 cups of Ginkgo nuts.
2. Take 150 g of Pearl Barley.
3. Get 150 g of Barley.
4. Prepare 150 g of Rock Sugar.
5. Prepare 1 pack of Beancurd Sheets.
6. Get 1.5 L of water.

Steps to make Chinese Beancurd, Ginkgo Nuts, and Barley Sweet Soup Dessert:

1. Ingredients.
2. Rinse with water 3 times to clean like cleaning rice. Soak for 15mins, rinse and set aside.
3. Peel Finkgo seeds and take out the stem so that it wont be bitter..
4. Rinse out those beancurd sheets soak in cold water for 10 mins, drained and set aside.
5. 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..
6. Serve hot, as for leftovers keep in fridge as it can serve cold also. Done!.

So that's going to wrap it up for this exceptional food chinese beancurd, ginkgo nuts, and barley sweet soup dessert recipe. Thanks so much for reading. I'm confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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