Original post: January 8, 2019 Health benefits of snow fungus: https://yangonlife.com.mm/en/article/why-you-should-be-eating-more-snow-fungus#:~:text=Snow%20fungus%20dates%20back%20as,dry%20coughs%20from%20the%20body In TCM, is beneficial for lungs, skin, and hair: https://www.euyansang.com.sg/en/tcm%3A-understanding-the-role-of-the-lungs/eystcmorgans4.html Fluffy tremella, sweet jujubes, red wolfberries, and crunchy lotus seeds form the basis of this fragrant, medicinal soup. I had to try this sponge-like stuff called snow fungus! I kept seeing it in piles at the local markets, heaped in a pyramid for sale, and in fancy clear canisters at Japanese supermarket Ito-Yokado. At first, I thought it was a sea sponge, used as a loofah body scrub sponge. Then I learned it is classified as a fungus, and specifically, a parasitic yeast. It's been used medicinally in Traditional Chinese Medicine to treat lungs and cough, and is especially beneficial to women. My TCM told me to make this soup if I get a dry cough. The translated Chinese terms are snow ear or white wood ear or silver ear. I looked up recipes and found several; turns out to be a soup on the sweeter side made with a choice of lotus seeds, goji berries, jujubes, wolfberries, and rock sugar. Well of course, I had to experiment and alter the recipe ... my version of snow fungus soup turned out delicious!! It's off-white and brittle; easily breakable in its dried form. Within a half-hour of soaking, one piece had quadrupled in size and turned white. It needs to be soaked overnight, and then washed prior to cooking. Gina's Snow Fungus Soup
Snow fungus - soak one overnight in at least 3x the amount of water, then rinse well. Put in a pot of water for soup and add your choice or all of: Jujubes Red wolfberries Dried lotus seed The traditional recipe provides a sweet soup finished with a bit of rock sugar. I prefer a savory soup made spicy with by simmering with nutritional yeast, salt ,and Korean gochujang for about 30 minutes. I topped my portion with a dollop of fermented Sichuan pepper/black bean sauce. This makes enough for 4 or so servings, and I also serve it over rice, which is quite filling. More info: www.chinasichuanfood.com/snow-fungus-soup/ https://www.nyonyacooking.com/recipes/apple-and-snow-fungus-soup~SJklOPowG5WQ
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iGallivant......is enjoying the spicy and flavourful cuisine of Sichuan! But yes, I still need my 한국음식 ! Archives
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