Snow fungus sweet soup
This is a sweet soup originated from China (or Taiwan?). I saw it the first time in a Chineses drama where an imperial maid offered it to the king, saying that this soup could help the king refresh and cool down under the scorching summer.
So today I decided to cook this traditional soup of China. It is indeed a long process taking a lot time. First you cook snow mushroom for 40 minutes, then you add jujube and continue cooking for 20 minutes, then dry longan, goji and lotus seeds (or in my case, green beans) together cooking for 15 more minutes, finally sugar for 15 minutes. So it takes a total of 90 minutes to finish this soup (3 hours if counting the time soaking all ingredients in water).
But it's worth it. Snow fungus is so fresh and crunchy like sashimi starfish (lol), and the longer I cook it, the more sticky it becomes, connecting ingredients in the pot all together. Normally I need tapioca starch to create this stickiness, but for snow fungus this becomes redundant. When serving cold, it is indeed a heaven :) Very ideal in the summer.
P.S Another time
Some pages to read more on this soup:
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