Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, white fungus soup (dessert). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look 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 well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. White fungus soup (dessert) is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have white fungus soup (dessert) using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make White fungus soup (dessert):
- Take Dry white fungus
- Take Lily bud
- Make ready Lotus seeds
- Get Red dates
- Take Dry longans
- Make ready leaves Pandan
- Make ready Sugar
- Prepare 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.
Instructions 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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