Tuesday, July 15, 2008
Qing Bu Liang
oh my...my , u always can find this sweet soup in my house. I cook this mostly once a week! my mum very happy when I cook this! and Dad will be happy if I cook "Fu zuk Bak Guo" Tong Sui. But I m quite lazy , need to crack and peel the gingo nuts is just tedious for working group ppl ;D what an excuse.
When I was small (6-10 yrs) , mum only cook this occasionally, like once a month? and we all get so excited!! we all want hard boiled egg, than just make flower-egg into the sweet soup. Early times, we used to boil quail eggs, which taste tastier...( Oh well, dont mention on the Carlos)
To make a Qing Bu Liang is always as easy as ABC. :0 Buy the ready package from the chinese herb stall, then throw in everything in a plain water + rock sugar, boil for 2 hours.
Normally I will add additional longan / sweet apricot kernels (南杏仁) . I am addicted to this sweet apricot kernels. I can eat it raw as it is too.
An easy nourishing soup. NEXT I want to make herbal Egg soup! (Dan-Cha) ( not char-yeh-dan)! :D~~~~