Whenever I don’t want to worry about waking up to fix breakfast, one of the easiest way is to set the slow cooker to work while I sleep. I learned this recipe from my mother-in-law, though she cooks it over the stove while I found the lazy way out!
- Prep Time: 10 minutes
- Cook Time: depends on setting on the slow cooker
- 1 package dried beancurd sheets
- 100g dried pearl barley
- 4 quarts water
- 300g rock sugar
- 2 eggs at room temperature
- Chinese cruller (油条）
- Ginko nuts (白果), optional
- The night before, wash and drain barley and place in a 5 quart slow cooker.
- Crush the dried beancurd sheets and add to the barley in the slow cooker.
- Bring 4 quarts water to a boil and pour over barley and beancurd sheets.
- Add ginko nuts if you prefer. I don’t like the taste of ginko nuts, so I never add them
- Set the slow cooker to the desired setting. I set mine to cook at the low setting for about 8 hours.
- Take 2 eggs out from the refrigerator to bring it to room temperature the next morning.
- Enjoy your beauty sleep. Wake up to the nice aroma of boiling beancurd soup.
- Transfer to a soup pot and bring the soup to a slow boil again over medium high heat.
- Add the rock sugar and stir until they are melted. Adjust to taste.
- Beat the eggs and stir into the beancurd soup. Turn off heat. Keep soup covered until ready to serve.
- Prepare Chinese cruller. I get the frozen ones from the Chinese market and warm them up in the oven. Cut the cruller into thin slices.
- Ladle a bowl of beancurd soup and serve with warm crullers. It is heartwarming.