Yin er xue li tang — snow fungus and Asian pear soup
A lightly sweet dessert soup with soft snow fungus, Asian pear and jujubes.
Active time15 min
Cooking3 h
Total11 hResting : 8 h
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Ingredients
- 1 large Asian pear
- 15 g dried goji berries
- 10 cups of water
- 20 g dried jujubes
- 40 g rock sugar
- 25 g food-grade dried snow fungus
Preparation
Cover the snow fungus with cold water in a bowl and soak for 480 min. Drain and discard the water. Remove the tough yellow base and tear the soft parts into small pieces.
25 g food-grade dried snow fungus- mixing bowl
- colander
- knife
Put the fungus and measured water in a heavy-bottomed saucepan. Bring to a boil, reduce to medium-low, cover and simmer for 30 min. Peel and core the pear and cut the flesh into pieces. Add to the saucepan and cook, covered, for another 30 min.
1 large Asian pear10 cups of water- saucepan
- lid
- knife
- chopping board
Add the rock sugar, goji berries and jujubes. Cover and simmer gently for about 120 min, stirring occasionally, until the fungus is very soft and the liquid slightly syrupy and amber. Serve warm.
15 g dried goji berries20 g dried jujubes40 g rock sugar- saucepan
- lid
- spoon
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.