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Chinese Wolf-berries and White Fungus


Ingredients:

1/2 oz (15 g) white fungus (tremella)
1/6 oz (5 g) Chinese wolf-berries
1 egg white, beaten
5/8 cup (150 g) rock sugar or granulated sugar
3 1/2 tbsp (50 g) granulated sugar










Directions:

1. Soak the white fungus in warm water for 1 hour. Rinse, remove
the stems, and cut away any discoloured or hard parts. Wash wolf-berries and
drain.



2. Bring 8 cups of water to a boil in a large pot. Add the
beaten egg white, rock sugar and sugar, stirring constantly. Skim off any
foam and continue boiling until the water turns clean. Add the white fungus
and wolf-berries and return to a boil. Cover the pot and simmer over low
heat for 1 to 1 1/2 hours. Remove and serve.

Note: An early version of this dish dates back to the Tang Dynasty. It
used to be served at imperial banquets, and is thought to be a tonic for the
eyes and lungs.




















Nicholas Zhou - Author
"Real and Healthy Chinese Cooking" http://www.chinesefooddiy.com/
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