Sweet and sour snow fungus and cucumber salad

Sweet and sour snow fungus and cucumber salad

Sweet and sour snow fungus and cucumber salad

Tea Name:

Sweet and sour snow fungus and cucumber salad (with garlic and red dates and goji berries) in a tart delightful mirin vinegrette dressing

Nature:  Slightly warming (due to the garlic, red dates, and vinegar)

Taste: Sweet and sour

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Making snow fungus 2-ways the other day for dinner.  Since I was soaking one for my soup, I decided to economize my efforts and soak another to make a delicious, tart and sweet appetizer.

Why not more snow fungus?  This powerhouse Chinese herb is amazing at nourishing the yin in the lungs and helps retain moisture and collagen!  (YEAH, did someone say COLLAGEN?).  LOL.  Yah, it’s known to be the “poor man’s” version of bird’s nest, which helps to keep the skin firm and glowing.  In the end, snow fungus is just a mushroom.

I always keep a stash of these in my pantry now because they are perfect for soups, stews, salads, desserts, and even stir fried!  Seriously, get experimental and try it!

 

What’s involved?
 Prep time: 15 mins

Cook time: No cooking needed

Total time: 15 mins

Serves: 5 cups (or servings)

Ingredients

The sauce:

 

  • 1 tablespoon of soy sauce
  • 1 tablespoon of mirin
  • 1 tablespoon of white vinegar
  • 3 teaspoons of white sugar
Cooking Instructions
  1. Soak the snow fungus in cool water for at least 10 minutes, ensuring it’s fully covered.  You can check out this video on how to prepare snow fungus.
  2. Wash and dice half a cucumber, keeping the skin on
  3. Dice all the garlic
  4. Once the snow fungus is fully bloomed and relatively soft and squishy, using scissors or a knife, remove the hard orange middle (cut as best as you can as this part is tougher to eat)
  5. Dice the snow fungus into bite-sized pieces
  6. Add in all the ingredients together in a mixing bowl and give it a good mix, ensuring all the sauce covers all parts of the salad
  7. Chill and serve.  Enjoy!

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Fresh Snow Pears in Chicken Soup with Snow Fungus

Fresh Snow Pears in Chicken Soup with Snow Fungus

Fresh Snow Pears in Chicken Soup with Snow Fungus

Soup Name:

Fresh Snow Pears in Chicken Soup with Snow Fungus

Chinese Name:

雪梨雪耳雞湯 (xuě lí xuě ěr jī tāng)

This soup is sweet to taste and slightly cooling.

 

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This end of autumn and into winter soup is slightly sweet, slightly cooling and is deliciously simple to make. With only a handful of ingredients, it is an ideal soup for the whole family and will have your kids asking for more. Add more pears to sweeten it, but you can also use the Chicken Herbal Soup base to start as well.

 

Snow pears are sweet and cooling ingredients and targets the stomach and lungs.  These fruits are great for improving yin deficiencies in the body (which include feeling heaty) and can be used in teas and soups.

Pair this with the snow fungus (click here on a video on how to prepare snow fungus) and you have an amazing moisturizing, healing, and cooling soup that is great for soothing the lungs and moisturizing the body during the winter, as well as a great source of collagen.

 

 

What’s involved?

Prep time: 15 mins

Cook time: 1 hour 30 mins

Total time: 1 hour 45 mins

Serves: 6 servings

Ingredients
Cooking Instructions
  1. Rinse and soak dried snow fungus in a bowl of enough water to immerse it in for about an hour (or until soft)
  2. Clean and prepare the chicken
  3. Boil a pot of water to blanch the chicken in and when water boils, add in the chicken and boil for 2-3 minutes
  4. Drain and set aside
  5. Cut the soaked snow fungus into edible portions while discarding the core (which is usually very yellow and hard)
  6. Boil your soup water
  7. Prepare the snow pears by coring and halving (keeping the skin will prevent disintegration)
  8. Add all the ingredients together and boil on high for 30 minutes.  Reduce to a low boil for another hour.
  9. Serve and enjoy!

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Chicken Feet, Snow Fungus and Apple Soup

Soup Name:  Chicken Feet, Snow Fungus and Apple Soup
 
Traditional Chinese Name: 雞爪雪耳 果湯 (tāng)

Introduction:
Chicken feet are very popular for use as the base meat in Chinese soups.  Snow fungus adds a delicious texture and the apples add a sweet tang to the soup.  This is a great winter soup.

What Ingredients are required?

6 pieces of chicken feet
2 large pieces of snow fungus
4 large fuji apples
1 tablespoon of apricot kernels
1 small piece (strawberry-sized) ginge
r (whole and skinned)
2 pieces of dried scallop

How do I prepare it?

  1. Start boiling your water soup
  2. In a separate pot, blanch the chicken feet and strain it removing any dirt and debris from the blanching
  3. Trim the nails and hardened skin from the chicken feet and add them to the boiling water of your soup
  4. Soak the snow fungus (approximately 2 large tennis ball-sized pieces) in cold water for 20 minutes) and cut into smaller pieces
  5. Wash, core, and quarter the apples
  6. Add the apples, snow fungus, dried scallops, and apricot kernels into the soup 
  7. Peel the ginger and throw into the soup whole
  8. Boil for at least 60-90 minutes on high heat.  The longer you boil it, the tastier the soup!

 Any benefits?

  • This soup derives most of its benefits from the snow fungus.

Any precautions?

  • None that I can think of.  Enjoy!