Ginkgo Bean Curd and Barley Sugar dessert

Crush the dry bean curd sheet in a plastic bag.

Deshell the ginkgo nuts and peel their outer membrane. Cut them in half and remove the core. Wash and strain, then set aside.

Rinse the pearl barley under running water, then strain and set aside.

In a pressure cooker, bring the water to a boil. Add all the ingredients to the pot. Once it boils, cover the lid. Wait until the steam release valve starts spinning. Set the timer to cook for 10 minutes at high heat and then let it naturally release steam.

If cooking on the stove, after it boils, reduce the heat to medium-low and simmer for two hours.

Carefully unlock the lid. The bean curd sheets should be broken down, the liquid should be milky, and the barley should be soft. Use an immersion blender to blend the barley until creamy. Taste and adjust with more sugar if necessary. Remove the ginkgo before blending and then add it back.

Beat the eggs with a fork, then gently pour them into the soup, stirring as you go. Serve warm.