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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the snow ear fungus in hot water until softened. Rinse well, then trim away the hard, dark yellow base and cut into small bite-sized pieces.
Bring the water to a gentle boil over medium-high heat. Add the snow ear fungus and simmer for 15 minutes, skimming off any foam from the surface.
Add the washed jujubes and dried longan. Cook for 10 minutes, gently pressing the jujubes with the back of a spoon to release their flavor.
Add the rock sugar and stir until dissolved. Add the goji berries and simmer for a final 5 minutes.
Serve warm, or chill in the fridge and enjoy cold.
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Skim the foam off the surface while simmering for a clearer soup.
Press the jujubes gently to release more flavor.
Can I use fresh longan instead of dried?
Yes, but the flavor will be less concentrated. Adjust the quantity to taste.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I substitute rock sugar with regular sugar?
Yes, but rock sugar provides a more subtle sweetness.
Is it necessary to soak the snow fungus?
Yes, soaking softens the fungus and makes it easier to clean and prepare.
Can I add other ingredients?
Feel free to experiment with other dried fruits or nuts for added texture and flavor.
