I love any type of "tong sui" a.k.a sweet soup..but rarely make it often because I'm the only one who going to eat it.But since I bought few prepacked clean gingko ,still sitting in my fridge I better make some sweet desert soup for myself..Gingko nut has a high starch content and is low in fat.The fruit of the ginkgo tree are plum-like.It is thought these trees originated in Northern China and are so old they are referred to as 'living fossils;' it has been said they watched the dinosaurs roam the earth.These nuts are widely used in Asian cookery.Ginkgo nuts are used in soups, stuffings, desserts, dishes containing meat and poultry, and vegetarian dishes, as well.Recently I heard mostly the tree planted by the city along the side road in NYC park and resident area are gingko nut tree..too bad when Fall arrived gingko produce large number of fruit and it's scatter all over the sidewalk . Western people complaint that the gingko nut smell of rancid butter or human feces.I guess they don't know how to appreciated this gem! For us Asian those gingko nut are priceless,right?
3 liter water or more
1/2 pack fried soy bean sheet,about 2 sheet :soluble type
150 gm gingko nut (bai guo),clean and shelled(I bought ready clean nut at chiller section)
2-3 eggs white,beat lightly with fork
rock sugar or regular white sugar to taste
3-4 leave pandan(screwpine leave)Method:
1: Soak bean curd sheet with water for 30 minutes or longer.Prepare medium stockpot with water at high heat.
2:When water rolling boil,add in bean curd sheet and gingko nut.Reduce heat to medium and let it boil for 45 minutes to 1 hour.If more water if needed.
3:Check the gingko nut and bean curd sheet,if it's soft and disintegrated well, add in rock sugar..Let it's cook for another 30 minutes before remove from heat.