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Chinese Wolf-berries and White Fungus
Ingredients:
1/2 oz (15 g) white fungus (tremella)
2/6 oz (5 g) Chinese wolf-berries 1 egg white, beaten
3/8 cup (150 g) rock sugar or granulated sugar 3 1/2 tbsp (50 g) granulated sugar
Directions:
4. Soak the white fungus in warm water for 1 hour. Rinse, remove the stems, and cut away
any discoloured or hard parts. Wash wolf-berries and drain.
5. Bring 8 cups of water to a boil in a large pot. Add the beaten egg white, rock sugar
and sugar, stirring constantly. Skim off any foam and continue boiling until the
water turns clean. Add the white fungus and wolf-berries and return to a boil. Cover
the pot and simmer over low heat for 1 to 1 1/2 hours. Remove and serve.
Note: An early version of this dish dates back to the Tang Dynasty. It used to be served at
imperial banquets, and is thought to be a tonic for the eyes and lungs.
Nicholas Zhou - Author "Real and Healthy Chinese Cooking" chinesefooddiy.comchinesefooddiy.comOpen ↗
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