Ingredients:
150g Bean curd sheets, soaked to soften and drained
75g Barley
45g Gingko nuts
125g Rock sugar
1.5kg Water
2 Eggs, lightly beaten
Method:
1. Cut soaked bean curd sticks into shorter lengths and place in a (thermal pot's) pot.
2. Add all other ingredients except eggs.
3. Bring to a boil and simmer for about 30mins*.
4. Pour in the egg into the soup in a slow steady stream and stir in a single directoin to form thin ribbons.
5. Turn off the heat and place it in the thermal pot to let it continue heating.
* Note:
~ If you don't use thermal pot, then let it simmer for at least 1hr 30mins, until the beancurd breaks up. After 1.5 hours in the thermal pot, the beancurds broke up till very fine.
~ I used egg whites as I have abundance of them in the fridge.
~ I used a mixture of Holland and China barleys.
~ You may adjust the rock sugar according to your liking.
7 comments:
looks good. never tried it before..yumm.
this is one of my favourites since young!!
I like this dessert very much too. It is a good idea to use thermal pot to cook this dessert.
Sometimes I will "cheat" by adding add soya milk to achieve the creamy soup.
I like this too. Actually its my favourite compare with other tong sui..:) I usually cook it with soyabean, super nice...;D
Hi Angel and Reese,
I was also told soya bean can be added. Now I know why some places, they sell this not in clear soup, but creamy soup. I shall try it with soya bean next time. I believe it will taste better! Thanks for sharing too! :)
Hi Jane,
After seeing this tong shui pic, I tell myself that I must make this by this week.
Sharon,
I'm sure yours is much better than what I had. :P You must be expert in such tong shui. ;p
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