![]() ![]() Finally, beat the egg and swirl it into the boiling put, like making egg drop soup. Boil for another 15 minutes until the bean curd is soft and melting. Then add the gingko and crushed bean curd sheets. Boil for about 30 – 45 mins or until the barley is soft. This recipe does not have to be exact, just add or subtract ingredients to taste. This one is a Yin dish and is meant to be cooling, an antidote to the hot weather or to balance to a Yang or heaty meal.ġ pack of gingko nuts ( or sometimes you can get them in cans)ġ00g of dried bean curd sheets ( nothing like tofu just in case you were wondering), crushed into small piecesīoil the barley in about 6-8 mugs of water. ![]() In Chinese food, every single food dish has a medicinal value. This is one of the many different Chinese desserts and I used to have this in the wet markets in KL for breakfast and sometimes make it at home for tea. Add cup + 1 tablespoon (70g) room temperature water and the rest of the glutinous flour (1 cup, 120g). Pour cup (60g) of boiling water into the flour and sugar. Every item on the menu is symbolic, like lotus seed is for fertility, the colour red is for luck and the peach is for longevity. Place 1/2 cup (60g) glutinous rice flour and sugar in a bowl. At weddings, they would usually serve a version of either a red bean soup or something with with lotus seeds served with some sweet buns made with lotus seed paste in the shape of a peach. In Chinese cuisine, we don’t really have that many gooey puddings and at the end of banquets, a sweet soup is usually served with something of a different texture like red bean or louts seed paste pancakes or little buns. These seeds are boiled, mashed and cooked with sugar into a paste which is called Lotus Seed Pasteand is a common ingredient used in Chinese pastry and. ![]()
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