Snow Fungus and Apple Dessert Soup is a popular Chinese dessert known for its skin-nourishing benefits. It’s often believed to be the secret to a radiant complexion and a healthy glow!
What type of Snow Fungus to use?
There are two types of snow fungus: one stays crunchy, while the other turns soft after cooking. For dessert soups, we always use the soft type. After boiling, it becomes tender and jelly-like.
How to choose Soft Snow Fungus?
Soft Snow Fungus: Has thinner, more delicate frilly edges and a slightly translucent. It tends to be lighter and fluffier.
Crunchy Snow Fungus: Appears denser, with thicker petals and a more compact structure. It is usually more yellowish or golden in color.
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