CHINESE DESSERT WITH SNOW FUNGUS AND BEAN CURD

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Chinese style dessert made with snow fungus, bean curd, barley, red dates, longan and eggs! This healthy and delicious nourishing bowl is what you need in this winter!

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This traditional Chinese style dessert that we called it “Tong Sui” in Chinese is the best dessert soup I ever had. It packs with all the healthy ingredients that are so comforting and soothing that I simply love to make on a rainy day. Well, by saying that you can have this sweet little dessert anytime of the day. Breakfast, afternoon tea, after meal dessert or even supper. Serve it warm or chill, your choice. It taste absolutely delicious either way!

LET’S LOOK AT WHAT YOU NEED TO PREPARE THIS CHINESE DESSERT WITH SNOW FUNGUS AND BEAN CURD!

Snow Fungus

The most popular fungus used in Chinese medicine and cuisine are believed to increase immuinty system, lower cholesterol, anti-inflammatory and anti-tumor. Dried snow fungus need to soak in warm water until soft and plump before you can add and use in your cooking.

Bean curd

A type of dried tofu that come in stick or sheet version. I used stick bean curd in this recipe so you get a big chunk in each bite. Similar with snow fungus, you need to soak bean curd in warm water until it is soft.

The remaining ingredients include dried red dates, barley, dried longan, eggs, rock sugar and water to make this Chinese dessert soup that is super tasty and nourishing.

Thanks for stopping by!

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RECIPE

Chinese style dessert made with snow fungus, bean curd, barley, red dates, longan and eggs! This healthy and delicious nourishing bowl is what you need in this winter!



CHINESE DESSERT WITH SNOW FUNGUS AND BEAN CURD
Prep time: 15 minutescooking time: 1 HOURserve: 6

INGREDIENTS:

– 1 large snow fungus, soaked in warm water
– 100g, 3 sticks dried bean curd, soaked in warm water
– 6 hard boiled eggs, remove shells
– 10 dried red dates
– 15-20 dried longan
– 2 cups barley, washed and rinse
– 80-100g, 1 stick of rock sugar adjust according to your preference
– 6-7 cups water




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INSTRUCTIONS:

– Fill water in a saucepan, put eggs to boil for 10 minutes. Remove shells and set aside.
– Meantime, rinse red dates, longan and barley.
– Soak fungus and bean curd in 2 separate bowls fill with warm water for 10 minutes or until soft.
– Cut snow fungus into small pieces and remove the yellowish crusty part at the bottom. Cut bean curd into pieces about 5cm in length.
– In a big pot, bring water to boil. Add snow fungus, red dates, barley into the pot and simmer on low medium heat for 40 minutes. Cover with lid but leave a small gap for the steam.
– Add bean curd and longan and continue simmer for 10 minutes. Barley might soaked up some water, add more water if required.
– Check if barley and bean curd are soften. Cook for another 10 minutes if required. Add eggs and rock sugar once all the ingredients are cooked through. Stir well until sugar is dissolved.
Turn off heat and transfer to a serving bowl. Serve warm and enjoy!

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