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Ingredients:
Serves 6
50g
barley, soak till soft
30g
or 2 sheets of beancurd sheets
140
ginkgo nuts (Note 1, 2)
6-8
cups water
Rock
sugar to taste
Methods:
Stove:
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Combine barley, ginkgo nuts and water. Bring to a boil then
lower heat and simmer for about 1-1.5 hours until barley and ginkgo nuts
are soft.
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Break beancurd sheets into small pieces and add in to
the soup. Add rock sugar too at this time. Continue to boil for 5-10 minutes (Note 3)
until beancurd sheets are soft.
-
Serve hot or chilled.
Slow Cooker:
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Combine all ingredients in slow cooker and cook for 3-4
hours until barley and gingko nuts are soft.
Notes:
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Ginkgo nuts has a nourishing and moistening effect on the lungs. It is
indicated for persistent cough, pinkish leucorrhea and frequent
urination. When buying ginkgo nuts, big and plump ones with yellowsih-white
kernels are of better quality. Ginkgo nuts are sold dried, or fresh,
shelled and vacuum packed . If purchased in the dry form, they must be
shelled at home and then blanched.
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IMPORTANT: When eaten by children in large
quantities (over 5 seeds a day), or over a long period of time, the raw
gametophyte (meat) of the seed of ginkgo can cause poisoning.
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Quality of beancurd sheets varies. Some beancurd sheets break into tiny
pieces, resembling curdled egg, when boiled. Check closely to prevent
overcooking the beancurd sheets.
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