On a cold winter day, a bowl of hot rock sugar pear white fungus can not only dispel the cold, but also nourish the body and mind. This traditional Chinese dessert combines the freshness of pears, the sweetness of rock sugar, and the moisturization of white fungus, and every bite is gentle on the taste buds.
To make it, we simply cut the pears into pieces, simmer them with soaked white fungus and an appropriate amount of rock sugar, and enjoy this delicious dessert at home.
So, how long exactly do you want to cook it? Next, let's explore the secrets of making this delicacy.
1. Prepare the ingredients
To make rock sugar pear white fungus, we need to prepare the following ingredients: 1 fresh pear (about 300 grams), 10 grams of dried white fungus, 50 grams of rock sugar, and an appropriate amount of water. In addition, in order to enhance the taste, we can also add 10 red dates and 10 grams of wolfberries.
Second, the stewing process
Soak the white fungus: Soak the dried white fungus in warm water for about 30 minutes to 1 hour, until the white fungus softens and expands in size.
Prepare the pears and other ingredients: wash and peel the pears and cut them into small pieces; Wash the red dates and goji berries and set aside.
To start simmering, put the soaked white fungus, pear cubes, rock sugar and red dates into a stew pot or casserole and add enough water (about 1000ml). After boiling over high heat, turn to low heat and simmer for about 1 hour until the white fungus becomes soft and sticky.
Add the goji berries: In the last 10 minutes of the simmer, add the goji berries and continue to simmer until the goji berries are tender.
Enjoy: Turn off the heat and cool a little to enjoy this delicious dessert of rock sugar Sydney white fungus.
3. Taste characteristics
The taste of rock sugar pear white fungus is rich and diverse, the soft glutinous white fungus and the refreshing pear complement each other, the sweetness of rock sugar is just right, and the addition of red dates and wolfberry adds a touch of nourishing flavor. Not only is this dessert delicious, but it also has a great moisturizing effect, making it suitable for winter consumption.
Tips for buying white fungus
The next thing I want to share with you is the tips for buying white fungus! Are you still worried about buying white fungus that is not fresh and has a bad taste? Don't worry, follow me to become a little expert in white fungus, and make your white fungus soup delicious and beautiful!
Listen to me] First of all, when buying white fungus, the ears should be pricked up to listen to the seller's introduction! Understanding the origin and variety is the key. The taste and nutritional value of white fungus from different origins are very different.
Look carefully] Good white fungus, the color should be natural white or slightly yellow, the surface is dry, and there are no impurities. Don't be blinded by the glamour on the surface!
Taste it] If conditions allow, a taste is the best choice. A high-quality white fungus should be chewy and chewy, not soft and collapsed.
Measure a measur] Don't forget to compare the size and thickness. Generally speaking, the white fungus with uniform size and moderate thickness will be more perfect after soaking.
Remember the date] When buying, you must pay attention to the production date and expiration date, fresh white fungus can double your health effect!
Finally, remember to keep the white fungus you bought home and put it in a dry and ventilated place to avoid moisture and mold.
Okay, the above is my white fungus purchase tips, I hope it will help you. Go ahead and try it, cook a bowl of fragrant white fungus soup, enjoy the healthy and delicious at the same time, and let your skin be hydrated!