Try Mum's Chinese Snow Fungus Soup to nourish your body with a refreshing dessert. It's SO easy, it becomes a 30 minute set and forget recipe!
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👇 CLICK HERE FOR THE PRINTABLE RECIPE 👇
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🥣 INGREDIENTS 🥣
• 3 L / 13 US cups water (plus more for soaking)
• 100 g / 0.22 lb snow fungus (or to preference)
• 30 g / 0.06 lb dried longan
• 30 g / 0.06 lb lotus seeds
• 25 g / 0.05 lb pearl barley
• 20 g / 0.04 lb goji berries
• 12 red dates (pitted)
• 200 g / 0.44 lb rock sugar (or to taste)
👩🍳 INSTRUCTIONS 👨🍳
1. Soak the fungus in hot water for 10 minutes, then rinse thoroughly to remove any dirt. Let it drip dry in a colander.
2. At the same time, soak the lotus seeds and pearl barley in hot water for 10 minutes.
3. Use scissors to cut the parts around the hard dark orange center.
4. Cut the pieces into smaller chunks roughly 10cm (4") long or to the size of your preference.
5. Bring the water to a boil in a pot and throw in the lotus seeds and pearl barley. Let it simmer for 2 minutes.
6. Add the fungus in and simmer for 5 minutes.
7. Rinse the dried red dates and longan and simmer for 5 minutes.
8. Add the rock sugar in and simmer for 10 minutes.
9. Add the goji berries in, simmer for 5 minutes and serve immediately as is! Note: If you prefer Snow Fungus Soup with a softer texture, let it cook for longer until it has reached your desired consistency.
🔎 FIND THE PART YOU NEED 🔍
0:00 - Intro
0:33 - Preparing the snow fungus
0:50 - Preparing dried ingredients
1:31 - Preparing to cook the ingredients
1:45 - Cooking the ingredients
2:32 - Tips for the best results
2:51 - Let's enjoy the memories!
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The Wok & Kin family shares authentic home-cooked Chinese and Vietnamese recipes so you can reconnect with the dishes you grew up loving! Read more about our story here:
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🙏 SPECIAL THANKS 🙏
▸ Snow Fungus Dessert Soup recipe by Mum
▸ Produced and Edited by Jeannette Ta
▸ Cantonese Translation by Lei Lily Tam
▸ Epidemic Sound Track: [ Ссылка ]
