I like to drink it warm since the weather is freezing cold now.I bought a can of quail egg but forget to add in instead I add egg white.I feel so good.... after so long .....I didn't have the chance to enjoy this dessert soup.Gingko soup anyone??.

Each pack is only 80 gm.It's so conveniences,just add into your boiling soup,then serve.You don't have to break it with hammer and removed the shell and skin before cooking.Of course,it's from China!.If I'm not mistaken it's just under $2.00 .I paid with my other foods and it's really a long long receipt.

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I remember my mom brought fresh gingko nut all the way from Malaysia when she was here.She had to use hammer and knife to removed the shell and skin before she can cook gingko nut soup for me.The process is really pain staking.If today ,I can't find a fresh clean ,ready to cook gingko nut,I won't cook myself.I don't wanna to "knock"knock"the nuts and suddenly the hammer hit my hand!!.It's really time consuming ,just to peel the hard shell and skin.Since I found ready to cook fresh gingko nut in asia mart,all I have to do is cut the nut in halve and removed the stigma.My mom said it stigma is bitter,can't eat it.If you happen to find fresh gingko nut in Asian supermarket,you better cook yourself if you indulges gingko nut soup,cheaper and easier.Here is the simple and easy recipe:

Ingredients:

1 sheet of dried bean curd

2 pack of fresh gingko nuts(80 gm)

1/2 cup of pearl barley(goya brand)

2 sheaths of pandan leaves

2 liters water

2 large rock sugar or granulated sugar(adjust to your own taste)

1 egg white only

Method:

Soak dried bean curd sheet in cold water until soft. Drained.Rinse pearl barley and put in sauce pot together with bean curd sheet and 2 liter of water. Bring the heat to high,cook for 30-45 minutes uncovered ..Then add gingko nuts and sugar. When sugar dissolves, turn off heat as soon as the soup comes to high boil. Stir in the egg white and keep stirring until it is cooked.Serve it warm or cold depend on your preferences.

Note:

I let the gingko nut cook too long and the nuts flat out.So I guess this fresh gingko nut is fragile,just 5 minutes will do.I forget to take gingko nut out from freezer few hours early,maybe that one of the reason why the but look flat out.From now onward I will make my own gingko nut soup!!.