- In the inner pot, add a liter of water, barley and ginkgo, and cook over medium high heat for 20 minutes. Add in bean curd skin, cover up with lid and continue cooking for another 5 minutes.
- Gently stir the soup with spatula before covering up with lid and move the inner pot into the vacuum outer pot to allow heat insulation cooking for 1 hour. Add crystal sugar to taste.
Bean Curd And Barley Dessert
Ingredients