Wednesday, February 3, 2016

Gingko Barley Soy Skin Sweet Soup

It suddenly got very cold this week here in the east coast of USA with more than 10 inches of snow. The air became very dry and cold, my lips crack and nose dried up, it's about time to make something that could help fight cold and dryness!

I saw the fresh bean curd skin and fresh Gingko at the Chinese supermarket today, it is perfect to make this sweet soup good to moist the skin and nourish the body!

2 slices of fresh bean curd skin (Fu Zhuk)
100 gm of gingko (fresh or dried, shelled and skinned)
1/4 cup or 45 gm of Chinese Barley
Rock sugar to taste

1. Soak barley for 10 minutes, wash clean. In a deep clay pot/stock pot, pour in 8 cups of water, add in barley and gingko, bring to boil and turn the heat down to simmer for 1 hour.

2. Clean the bean curd skin, cut into 1 1/2 inches in length, add it to the pot and cook for another 1 hour, season with rock sugar.