[:hk]腐竹白果紅棗糖水【香滑細膩】Bean Curd, Ginkgo and Egg Sweet Soup[:en]Bean Curd, Ginkgo and Egg Sweet Soup[:]

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材料 ( 5 ~ 6 人份 )

• 腐竹 Dried Bean Curd Sheet  150 g ( 約 3 大片 )
• 雞蛋 Eggs  8 顆
• 白果 Ginkgo Nuts  40 g
• 百合 60 g
• 薏仁 Chinese Barley  60 g
• 紅棗 Red Date 8 顆
• 去皮白蓮子 60 g
• 清水 Water  1700 ml
• 冰糖 Rock Sugar   150 g

做法

1. 從冰箱取出雞蛋退冰。腐竹加入清水泡 20 分鐘泡軟

2. 白果 ( 銀杏 ) 放進烤箱，以 160℃ 烤約 15 分鐘，放入石盅內，用鐵鎚輕敲即破，取出黃色的果仁，緊黏銀杏的薄膜因烤過變得乾脆，很容易剝下，果仁切半，不用完全切開，取出果芯。白蓮子去除中間的綠芯

3. 用大頭針在蛋殼上刺一個孔，不要弄破蛋殼唷，熬煮時可釋放蛋殼裡的壓力，煮熟的雞蛋便不會有凹洞

4. 將去殼百合、蓮子、白果、薏仁、紅棗、雞蛋放入小鍋中，加水煮沸，調回小火熬煮 10 分鐘，百合最快煮軟，先撈起，再約 10 ~ 15 分鐘，待其他食材陸續煮軟，薏仁開花，全部撈起，倒掉煮過的水，去除異味。雞蛋煮熟後，用冷水沖洗降溫，去殼備用

5. 大鍋中注入 1700 ml 清水，加入冰糖，熬至冰糖完全溶化

6. 腐竹分成兩份，鍋裡先加入一份腐竹，熬 15～20 分鐘將腐竹煮至溶化，散溢有別於豆漿更溫潤的豆香

7. 加入其他配料白果、蓮子、薏仁、紅棗、百合，加入餘下的腐竹熬至需要的口感，立即離火，舀起享用

小叮嚀

• 白果屬於果仁類，含有生物鹼，含有微量毒素，不要生吃，經過烘焙煮熟的白果，其毒素會減低，果芯的毒素最多，最好先摘去果芯，再烹煮，成人一天不能多於 15 顆，幼童應少於 5 顆。孕婦、服用凝血藥或薄血丸的病患，不宜食用

自製腐竹

https://www.beanpanda.com/146807%5B:en%5D

A very popular Cantonese style dessert made with silky, thin beancurd sheets of soy along with thin strings of egg and ginkgo nuts, all flavoured with a sugar syrup “sweet soup.”

Ingredients ( Serve 5 ~ 6 )

• 150 g Dried Bean Curd Sheet
• 40 g Ginkgo Nuts
• 20 g Chinese Barley
• 8 Red Date
• 8 Eggs
• 1700 ml Water
• 150 g Rock Sugar

Preparation

1. Take the eggs from refrigerator and let it in room temperature for a while.

2. Place ginkgo nuts in oven, bake 160℃ for 15 minutes. Use mortar and pestle to crush the shell of ginkgo when it is still hot. You can easily remove the brown membrane when it is still hot. Cut ginkgo into half and remove the mature embryo, too.

3.Put the barley, ginkgo nuts and Chinese red dates into boiling water. Cook over medium heat, covered, about 10 minutes. Drained well.

4. Use your push pin to gently poke a hole into the larger end of your egg carefully. I used a slight twisting action with light pressure to get the push pin in. Boil eggs in cold water, bring it to a boil until cooked. Remove from saucepan and soak in cool water. Once cooled, crack the eggs and peel from the larger end first. The shell should easily peel away.

5. In a large pot, add 1700 ml water, gingko nuts, cooked barley, Chinese red dates, shelled eggs and rock sugar.  Simmer for 30 minutes until barleys are softened. Add dried bean curd, and simmer 10 ~15 minutes until it breaks into pieces, or cook until it turns into soy-milk-like mixture. After adding beancurd, it easily spills over the stove. Be careful. The cooking time depends on how you like it. If you like to have both soy-milk-like mixture and bean curd piece, add half of the dried bean curd and cook it until smooth, then add the another half.

Reminder

• Be careful that ginkgo nuts are potentially toxic when uncooked and should not be taken ‘too much’ at a time. Yet don’t be threatened and stop considering it as a food. Adults not more than 15 with a day. Children not more than 5.  It is not suitable for pregnant women.
• It may be more convenient to buy the ginkgo nuts shelled, which are usually vacuum-packed or canned. Despite of that convenience, I still prefer them in shells with which their fresh flavours are intact.

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