Golden Fungus 100g
椴木特级金耳菌
From S$16.90
- Net weight
- 100 g
About snow fungus
A pale, ruffled dried fungus that swells to several times its size in water and turns slippery and slightly crunchy. It has almost no flavour of its own and takes on whatever it is cooked with. This pack is 100 g net. At the quantities below that is about 7 servings.
Also known as white fungus, tremella, suet yee, yin er, 雪耳, 银耳, silver ear fungus.
What people use it for
The base of the classic sweet soup with red dates, wolfberries, lotus seed and rock sugar, and of the papaya and snow fungus dessert. Also used savoury in cold dishes.
How to prepare it
Soak one flower in cold water for 1 to 2 hours until it opens fully, trim the hard yellow base, tear into pieces, then simmer 40 minutes to an hour for the soup to thicken. The pre-cut "no wash no soak" packs skip the soak.
Keeping it
Airtight and dry.
Questions people ask
How long do I soak snow fungus?
One to two hours in cold water. A hot soak makes it soft on the outside and hard in the middle.
Do I cut off the yellow bit?
Yes, the hard base at the centre. It stays tough no matter how long you cook it.
Why is my soup not thick?
Not enough time. The gelatinous texture comes out after about 40 minutes of gentle simmering, not before.
How far does this pack go?
At the quantity in the instructions above, about 7 servings from this pack.
One Sunny sells food. Nothing here is medical or health advice, and no claim is made about what any of these items does for you.