Ginkgo and yuba porridge

We all know that the famous word of the ginkgo and bean curd porridge is its fragrance, so you can imagine how delicious the porridge tastes.

Ginkgo and yuba porridge

Ginkgo can unclog blood vessels, improve brain function, slow down brain aging in the elderly, enhance memory, protect the liver, reduce arrhythmia, and prevent fatal bronchial constriction in allergic reactions. However, ginkgo should not be consumed excessively, no more than 7 per person per day, otherwise poisoning will occur, so special attention should be paid to the amount when adding it to dishes.

Ingredients for the Ginkgo and Bean Curd Porridge

6 raw ginkgo nuts (about 12g), 20g each of dried yuba, kale, and Teochew pickles, 50g fragrant rice, 1/2 teaspoon sesame oil (3ml), 10g chives, 300ml bone broth

How to make ginkgo and bean curd porridge

Soak dried beancurd sheets in warm water and cut into 2cm oblique sections; rinse Teochew pickles in running water and cut into shreds; wash shallots and cut into small pieces; wash kale and chop; wash the fragrant rice once, put it in a casserole and set aside.

Pour the bone soup into a casserole and mix well with the fragrant rice. Move it to the stove and bring to a boil over high heat. Then simmer over low heat until the fragrant rice is half cooked.

Add raw ginkgo nuts, bean curd sheets, chopped kale and Teochew pickles and continue cooking until all ingredients are cooked. Add sesame oil, stir evenly and remove from heat.

Finally, sprinkle the chopped chives on top.