Barley beancurd

Recipe for barley beancurd

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Barley beancurd is a delightful and nutritious recipe that combines the wholesome goodness of barley with the delicate flavors of beancurd. This dish is perfect for those looking for a healthy and filling meal option. The combination of chewy barley and silky beancurd creates a unique texture, while the blend of spices and seasonings adds a burst of flavor. Whether you are a vegetarian or simply want to explore new culinary experiences, this recipe is sure to satisfy your taste buds.

Keywords: barley, beancurd, nutritious, vegetarian, flavorful.

Barley beancurd details

Barley beancurd, recipe Rating: 4.4
Number of votes:94 INGREDIENTS:

Serves 6

50g barley, soak till soft

30g or 2 sheets of beancurd sheets

140 ginkgo nuts

6-8 cups water

Rock sugar to taste

Methods:

Stove:

1. 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.

2. 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 until beancurd sheets are soft.

3. Serve hot or chilled.

Slow Cooker:

1. Combine all ingredients in slow cooker and cook for 3-4 hours until barley and gingko nuts are soft.

Notes:

1. 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.

2. 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.

3. 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.