Beancurd skin with gingko nuts tong sui

Ingredients

• 1 packet/100g of beancurd skin
• 1/2 cup white pearl barley
• 1 packet of gingko nuts
• 1 egg, beaten
• Rock sugar/ sugar
• 2 litres of water
• A stalk of pandan leaves, tied in a bundle

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Preparation

• Wash barley & put in pot with water. Bring to boil, lower heat & slightly open the pot cover. Simmer for 15 minutes.
• Add prepared gingko nuts.
• Break beancurd skin in package into smaller pieces. Soak for 5 mins or till soft. Drain water & add the beancurd skin to the pot.
• Add pandan leaves. Simmer for 20-30 mins.
  
• Add beaten egg slowly into the pot, stirring the soup at the same time.
• Add sugar to taste.
• Serve hot or cold.

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