Ginkgo Bean Curd Syrup

Ginkgo Bean Curd Syrup

by rosejyy2000

4.8 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

Ginkgo tofu peel syrup is refreshing and moisturizing, but the ingredients are different. In terms of ingredients, only two ingredients are selected. Don't tell me what to add. For the ginkgo syrup, I like the fragrance of ginkgo. The bean flavor of the tofu skin is enough. If it is acceptable, it is to add quail eggs or native eggs. It does not matter if you boil two in white water, but the key is that you can’t find them. There are feed eggs that have passed through the "assembly line". A little fishy smell is boring; in terms of practice, some sugar water is made of water and slag is slag, and the style is rough, refreshing and chewy, and some sugar water is soft, smooth and delicate. The author likes the latter. "

Ingredients

Ginkgo Bean Curd Syrup

1. Pour out the broken skins from the buckwheat packaging bag. If it is not enough, you can smash the relatively complete buckwheat flaps;

Ginkgo Bean Curd Syrup recipe

2. Soak in water in a bowl to soften;

Ginkgo Bean Curd Syrup recipe

3. 3. After peeling the ginkgo shell, soak it in hot water, wait for the ginkgo coat to separate from the ginkgo flesh, peel off the coat and rinse;

Ginkgo Bean Curd Syrup recipe

4. Put the soaked beancurd skin and water into the pot, turn to a low heat after the high heat boils, and slowly simmer until it becomes soft;

Ginkgo Bean Curd Syrup recipe

5. Add ginkgo, simmer for about 10-15 minutes on medium and low heat, add rock sugar or fine sand, the amount is moderately sweet;

Ginkgo Bean Curd Syrup recipe

6. In a small bowl, put 3 tablespoons of water, add 1/2 tablespoon of corona powder or matti powder, stir evenly, pour into the pot, stir while injecting, wait until the soup bubbling in the pot, it will be OK.

Ginkgo Bean Curd Syrup recipe

Tips:

1. Tofu skin is called Zhizhu in Cantonese, and it can be used for cooking, cold dressing or sugar water;



2. If you don't prepare rock sugar, you can also use granulated sugar;



3. Add appropriate amount of starch in the last step to better mix the beancurd skin with water and prevent the dregs from separating, but do not put too much starch, which will make the mouth greasy. Putting water chestnut or matti powder is to make the soup. Transparent, the color does not emulsify.

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