BARLEY SOUP WITH FUCHOK, EGG AND LONGAN

Ingredients: Fuchok, Dried Longan, Barley, Quails eggs and Rock Sugar
The peeled meat of the gingko nut (Bai Guo)
The ready to serve soup

This sweetened soup or tong sui (in Cantonese) is good for ones health as it is supposed to be cooling. Those who have bladder problems could try drinking plain barley water.

Ingredients:

2 sheets of dried bean curd (the type that can dissolve)

200 grams of gingko nuts

1/2 a cup of barley

2 liters of water

1 packet of rock sugar

10 quail eggs

Method:

1. Rinse the barley.
2. Boil water in a pot. When water starts to boil add the barley.
3. When the barley opens out, add the fuchok (beancurd sheets)
4. Lower the heat, cover and simmer until barley is soft and fuchok dissolves.
5. Bring back soup to the boil, add the rest of the water, gingko nuts and rock sugar.
6. When the sugar dissolves, turn off heat as soon as the soup comes to high boil.
7. Add in the quails eggs (which have been boiled earlier and peeled) and boil for 5 minutes.
8. Turn off the heat. The soup is ready to be served.