Recipe: Yuba Ginkgo stewed egg

Home Cooking Recipe: Yuba Ginkgo stewed egg

Notes:

This syrup tastes smooth and soft. ‘Nutrition is rich, it has the effect of dampness and swelling, calming the nerves, strengthening the spleen and appetizing, whitening and eliminating spots.  When the weather is dry or the chest is bored, drink a bowl to clear the heat and relax your heart. This syrup may be a bit cumbersome for the pro, but it is not a sense of accomplishment to make a favorite syrup to yourself or to a lover.

Ingredients:

Steps:

  1. Home Cooking Recipe: The glutinous rice and yuba are soaked for about half an hour, and the yuba is cut short after the hair is made.

    The glutinous rice and yuba are soaked for about half an hour, and the yuba is cut short after the hair is made.

  2. Home Cooking Recipe: The ginkgo is peeled off to the core, and the quail eggs are cooked and peeled.

    The ginkgo is peeled off to the core, and the quail eggs are cooked and peeled.

  3. Home Cooking Recipe: Put the glutinous rice into the soup and boil over low heat and cook for about half an hour. Then add the ginkgo, yuba, quail egg and cook for about 20 minutes. Add the right amount of rock sugar.

    Put the glutinous rice into the soup and boil over low heat and cook for about half an hour. Then add the ginkgo, yuba, quail egg and cook for about 20 minutes. Add the right amount of rock sugar.

Tips:

The ginkgo here must be shelled, cored, and the core is poisonous. Remember. The ginkgo after peeling is yellow and is light yellow when cooked.


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