Strawberry Red Date White Fungus Soup

Name: Strawberry Red Date White Fungus Soup
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 20 g Candied dried strawberries; 1/2 piece Tremella; 150 g rock sugar; 1 small handful Goji berry; 10 pieces red date

A refreshing sweet soup of long-simmered white fungus naturally thickened, studded with red dates and strawberries, lightly sweetened for a delicate, silky, fruity dessert.

30 minNewMedium Soups Steam Sweet

Instructions

1
Prepare the ingredients. The fresh strawberries of this season are expensive and not tasty. Previously, I bought candied dried strawberries to make nougat, which happens to come in handy.
2
Tremella should be soaked for an hour in advance. High-quality tremella won't have sand or stones inside, but you still need to soak it, tear it into small pieces, and wash it thoroughly to eat with peace of mind.
3
Remove the pits from the red dates and slice them; you can directly purchase red date slices or cook them whole.
4
Tear the soaked white fungus into small pieces, rinse, and squeeze dry 2-3 times.
5
Squeeze out the water from the cleaned white fungus and put it into a clean pot.
6
Add all the remaining ingredients.
7
Add an appropriate amount of purified water. The amount of water differs slightly between steaming over a double boiler and boiling over an open flame. If you want a thick texture, for steaming over a double boiler, the ideal ratio of ingredients to water is about 1:3, while for boiling over an open flame, it should be 1:4, because water will evaporate during cooking.
8
Put it in the steam oven and start steaming at 110 degrees for 50 minutes. I am using a Changdi steam oven; please refer to this for others.
9
Finished product.