Snow fungus Tong Sui is a simple healthy Chinese dessert to make at home. It's the tradition of my mother to make this dessert on the 1st day of Chinese New Year as breakfast for everyone as it symbolises a sweet blessings for the start of the year (甜甜蜜蜜). On auspicious occasions such as wedding, this dessert will be serve to the guests as well as the bride & groom.
According to traditional Chinese medicine (TCM), snow fungus or some called it white fungus contains much iron, vitamin C, calcium and phosphorus. The fat and gum like protein in it is especially nourishing to the body. It is considered a good supplement to the body. Stew white fungus with rock sugar lubricates the colon and stimulates peristalsis. Thus, it is a mild laxative for constipation patients.
White fungus is effective for the elderly and those with weak respiratory and immune system. It is also said to be effective in nourishing the lungs, healing dry cough and clearing heat in the lungs. Those who have weak lungs catch cold easily. Eating stewed white fungus with rock sugar and red dates helps strengthen the respiratory system and thus, helps prevent cold.
Besides that, snow fungus is high in collagen content and said to provide similar health and beauty benefits as bird nests, but at a much affordable price to many of us. If you want your skin to stay beautifully clear, youthful and wrinkle-free, take snow fungus more frequently. Yes, I do make this dessert quite often. Now, you know my secret to good skin complexion.
How to choose white fungus?
Select good quality dried snow fungus that is pale and slightly yellowish in color. Too white ones indicate they have been bleached. Snow fungus are easily found at most local supermarkets and Chinese herbal medicinal shops.
There are 2 types - one is more crunchy & another is more soft in texture when cooked. You can buy whichever you prefer.
While gingko nuts is a traditional Chinese herb dedicated for coughs and combating aging. It helps treat Alzheimer’s disease & high in vitamins but one should eat this in moderation. 1 day consume about 7-10pcs only, not more than that. Eating too much gingko is mildly toxic & poisonous in nature. Uncooked & over-dosage may both lead to poisoning. The over dose is 7 to 150 pieces for children and 40 to 300 pieces for adults. I'm not going to talk on the signs of symptoms of gingko poisoning here. *(this still subject to individual body immune, I remember when I was a kid, I love gingko - sometimes I will eat about 10pcs in a day, but nothing happens)
Let's start cooking.
Ingredients : (serves 5)
1 pc Snow Fungus (雪儿) about size of a rice bowl
15-20pcs Ginkgo Nuts (白果) shell & skin removed, rinse & drained
10-15pcs pieces Dried Longan (龙眼干)
10-15pcs Red Dates (红枣) - seed removed & rinse & drained
1 pc honey date (蜜枣)
5 pcs wintermelon sugar (冬瓜糖)
7 rice bowl of Water
Rock Sugar (冰糖), to taste
Optional : Hard boil eggs can be added if you like. Just boiled the hard boiled eggs and add in when the soup is cooked.
Optional : You can add more red dates if you like it. As for me, my body is heaty & I can't take too much red dates, otherwise I will have fever. Red dates is especially good for women as it help replenishes blood and soothes the mind & nerves.
Steps by Steps:
1. Soak snow fungus in a bowl filled with water for about 10 minutes or until soft. Soak in a large bowl as the snow fungus will expand.
2. Remove and rinse under a running tap to remove dirt particles. Then, using your hands or scissors, tear snow fungus into small bite size or your preferred size. Leaving the hard area which is the stem, throw it away. Rinse thoroughly again and drain the water.
3. In a large pot, add snow fungus & all other ingredients. (except rock sugar).
4. Bring to a boil and reduce heat to simmer slowly for about 30-45minutes. Add rock sugar to taste.
5. Ready to serve. Best to serve while its still hot. Or you can serve chill as well by putting in the fridge.
Note : The soup will turns slightly gooey if you put in the fridge for overnight, but it is still good to drink. This caused by the collagen content in the fungus.