Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, white fungus soup (dessert). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Look out for good quality white fungus recognizable by its whole fungus shape - better ones are cleaner and more fragrant. In a soup pot, add prepared fungus and the rest of the ingredients except rock sugar. Bring to a boil and then simmer (with a small.
White fungus soup (dessert) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. White fungus soup (dessert) is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook white fungus soup (dessert) using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make White fungus soup (dessert):
- Get Dry white fungus
- Make ready Lily bud
- Make ready Lotus seeds
- Get Red dates
- Get Dry longans
- Make ready leaves Pandan
- Make ready Sugar
- Get Water
Commonly, the basic ingredients are white fungus and Chinese date. People also put goji, dried lily bulb, lotus seed, dried longan, peach resin and so on. Photo about Chinese traditional dessert - Sweet white fungus and lotus seeds soup. Sweet Chinese-style soup made with snow fungus, dried longan, black dates, red dates, lotus seeds, goji berries and sweetened with rock sugar is often served as light dessert at the end of the meal.
Steps to make White fungus soup (dessert):
- Soak fungus until soft, cut away the harder part at the bottom of the fungus, tear the fungus into small pieces
- Remove bud in the lotus seeds, bud is very bitter, soak all dry ingredients
- Puts all ingredients into pressure cooker, add water and sugar, pressure cook for 20 minutes.
Be the first to review this recipe. This is a recipe for a traditional Chinese soup. I first tried it at Yong Sing in Honolulu. I found this recipe at chinesefooddiy.com. A couple of tips - do not use bouillon!
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