Ginkgo and bean curd porridge

Don’t be scared when you hear the name of Ginkgo and Bean Curd Porridge. In fact, the porridge tastes quite good and the ingredients are fresh, so you don’t have to worry.

Ginkgo and bean curd porridge

Material

Ginkgo nuts, bean curd skin, 0.5 cup of jasmine rice that comes with the rice cooker, 1/5-1/4 cup of glutinous rice from the rice cooker (this will make the porridge softer, if you use softer rice, you can omit the glutinous rice).

How to make ginkgo bean curd porridge

Wash the raw materials, split the ginkgo nuts and remove the cores, put all the ingredients into the rice cooker, add half a pot of water (if the rice cooker is small, you can add half a pot), and start cooking rice; when the rice is blooming, switch to the porridge cooking mode or slow fire and cook until the porridge is soft. Do not add any seasoning during the cooking process.

Method 2 of ginkgo bean curd porridge

1. Wash the rice, stir with appropriate amount of salt and oil and marinate for 15 minutes to half an hour

2. Crush the bean curd skin with your hands

3. Boil water in an electric soup pot. Pour rice, scallops, bean curd and ginkgo nuts into the water. Boil for 1.5 to 2 hours until the water and rice are mixed.

1. It is strongly recommended to use an electric rice cooker (the kind that can be used for both cooking rice and soup) or an electronic soup pot to cook porridge. You don’t need to watch the fire, it is the first choice for lazy people.

2. Do not wet the bean curd skin before crushing it, otherwise it will not be crushed by hand and can only be cut with a knife.

The efficacy of bean curd peel ginkgo porridge

Yuba ginkgo porridge is used to nourish the kidney and lungs. It is suitable for premature ejaculation, enuresis, frequent urination, excessive leucorrhea, lung deficiency cough and asthma, etc.