1. Soak the barley in water for about 5 hours in advance.
2. Soak the yuba in water for about 5 hours in advance.
3. Ginkgo shelled.
4. Soak the ginkgo in boiling water, it will be easier to remove the red coat.
5. Picking out the core of ginkgo's favorite fruit. (It is said that the fruit core itself is poisonous, and it will be more bitter with the fruit core)
6. After the quail eggs are boiled for about 20 minutes, soak them in water and peel them off.
7. Put water in the pot, put the barley in and cook for about minutes.
8. Put water in the pot, put the barley in and cook for about minutes.
9. Then add the yuba and cook for 10 minutes. (Because some yuba are too hard and not easy to boil. Some yuba are softer after soaking, this depends on the yuba)
10. Then add the ginkgo and cook for 5 minutes.
11. Then add the peeled quail eggs.
12. Also add brown sugar. Just cook until the brown saccharified.
13. It can be tasted.
Tips:1. Some people choose to use a pressure cooker, but I think if you make a small portion, a small pot is faster.
2. Barley can be soaked overnight, because it will cook faster if it is soaked for a long time.
3. If the yuba has been soaked in water for one night and it is still relatively hard, you can put it down in step 9. If the yuba becomes very soft after soaking for one night, you can put the ginkgo before putting the yuba.
4. Don't put too much ginkgo, no more than 15 per day for adults. Ginkgo is slightly toxic, but its toxic properties melt in water, so it is not a big problem to deal with it properly. However, I also soaked in water for about 1 night.
