레시피 불러오는 중…
A jelly-like fungus (tremella) that rehydrates into frilly, translucent strands.
No recipes in our library use this ingredient yet.
전통적 맥락이며 의학적 조언이 아닙니다. 고전 식료 요리에서의 관점이며, 치료 주장이 아닙니다.
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.