Barley, Gingko & Beancurd Skin Dessert
Being a bride-to-be is not easy, being a vain bride-to-be takes even more effort. My plan is to take care of my skin inside out. I've been investing in regular facial sessions to pamper my skin, drinking bird's nest once in a while and another a cheaper way to nourish the skin is to cook this chinese sweet soup.
There are many versions to this. Some like hard boiled eggs in it, some like to taste chunky beancurd skin in the soup; I like mine creamy like soy milk with chewy barley and nutritious gingko.
Rock sugar to taste
Put water in pot, add soaked beancurd skin and barley. Boil in covered put for about 20mins on low fire, or until beancurd skin melts.
Add gingko and rock sugar to taste. Boil for another 15mins more and turn off fire. Serve warm or refrigerate and enjoy it cold.