Thank you for your support. This beancurd skin used in this video is meant for dessert (Tong Sui), that is why most of it melted away and the barley liquid in the pot turned white. You can still use the beancurd stick (for soup with meat), it won't melt away like the dessert type, and you will have some slippery textured beancurd skin to chew on. I have an old video that uses this. You can search and watch both to see the difference. Personal preference, actually. Thank you! 🙂
Very tasty and healthy Barley dessert recipe 👍 well prepared good sharing 👍 👌 stay happy 👍😊
Thank you for your support! :-)
Thank you for sharing, may I know is the beancurd stick are the ones that we use to cook soup with meat?
Thank you for your support.
This beancurd skin used in this video is meant for dessert (Tong Sui), that is why most of it melted away and the barley liquid in the pot turned white.
You can still use the beancurd stick (for soup with meat), it won't melt away like the dessert type, and you will have some slippery textured beancurd skin to chew on. I have an old video that uses this. You can search and watch both to see the difference.
Personal preference, actually.
Thank you! 🙂
@@BIGBitesMY Thank you for your reply 👍