レシピを読み込み中…
A jelly-like fungus (tremella) that rehydrates into frilly, translucent strands.
No recipes in our library use this ingredient yet.
伝統的な文脈であり、医療アドバイスではありません。古典的な食養料理における見方であり、治療の主張ではありません。
White fungus is prized in Cantonese kitchens for texture rather than strong flavour — it carries the broth it sits in and adds a silky mouthfeel to sweet and savoury soups alike.
Soak until fully expanded, trim the hard base, then tear into pieces for slow simmering. It appears in dessert soups with pear and rock sugar as often as in savoury broths.