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.
Snow Fungus and Apple Dessert Soup
Servings: 4
Ingredients
- 20 grams snow fungus 雪耳20克（洗净） rinsed clean
- 2 red apples 2 个红苹果
- 1500 ml water 1500毫升水
- 40 grams rock sugar 40克冰糖
- 2 red dates 红枣2粒（去核) remove seed
Instructions
- Rinse the snow fungus with water. Then soak for 30 minutes or overnight.
- Peel of the apple skin and cut into bite size pieces.
- Place all the ingredients in a pot. Add water and bring to a boil.
- Then simmer for 45 minutes to 2 hours depending on your preference. (If you boil it for only 45 minutes, the snow fungus will still be slightly crunchy. For the snow fungus to be soft and jelly -like, then you need to boil for about 2 hours.)
- When its done, add rock sugar and red dates. Simmer for another 10 minutes.
Notes
- Choose the Right Snow Fungus
- Choose Sweet Apples
- Adjust the Cooking Time for Texture
- Add Rock Sugar at the End