Monday, January 24, 2011

Snow Fungus Pear Soup



This is one soup that I cook quite frequently, either having it sweet or savory.  Light, refreshing and supposedly packed with loads of health benefits, mainly from the use of snow fungus in this soup.  Chinese believes that the snow fungus is effective in clearing cough, strengthening of the respiratory system (i.e. good for the lungs), improving blood circulation and thereby enhancing our complexion.    

Here's what you need to prepare the savory soup:


Snow fungus (雪耳), pear (水梨), lean pork (软骨), red dates (红枣), sweet dates (蜜枣),
Chinese almond kernels (南北杏)

Soak the snow fungus in water till it softens.  Tear into smaller pieces and discard the middle hard core.  Peel, core the pear and cut into few big pieces.  Blanch the meat in hot water.  Combine all ingredients in a pot with 1.5 litres of hot water and simmer for an hour and a half.  Season with salt.

For a sweet version, exclude the lean pork and add rock sugar instead.


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