White Fungus with
Rock Sugar
Ingredients
1/2 oz (15 g) white fungus
(tremella)
2 egg whites
1 1/8 cups (250 g) rock sugar or granulated
sugar
20 tangerine sections, fresh or canned
Directions
- Soak the white fungus in warm water
for 1 hour. Remove the stems and clean
thoroughly, discarding any discoloured
parts. Break the clusters into individual
pieces and let soak in a bowl of fresh
water.
- Heat 3 cups (750 ml) of water in pot
and add the sugar. Letting it melt into
a syrup. Beat the egg whites and mix them
with a little water. Stir into the syrup
and bring to a boil. Pour the syrup into
a heat-proof bowl and add the white fungus.
Cover the bowl tightly, place in a steamer,
and steam for 1 1/2 hours or until the
white fungus are very soft and the liquid
is thick. Pour into individual bowls and
place tangerines on top of the soup. Serve
warm or chilled.
