Sup Jamur Salju dengan Pir

Name: Sup Jamur Salju dengan Pir
Prep time: 480 min
Cook time: 180 min
Total time: 660 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 oz dried snow fungus ((rehydrated overnight in water)); 10 cups water; 1 large Asian pear ((about 300-400g)); 1.5 oz rock sugar ((or to taste)); 0.5 oz dried goji berries ((2 tablespoons)); 0.5 oz dried Chinese red dates ((also called Chinese jujubes, about 1/4 cup))

Sup Jamur Salju dengan Pir (bīngtáng yín'ěr dùn xuělí, 冰糖银耳炖雪梨) adalah sup pencuci mulut Tiongkok yang biasanya disajikan pada acara-acara khusus seperti Tahun Baru Imlek.

⏱ 660 min 🔨 Prep 480min 🔥 Cook 180min 📊 Hard 🍽 8 servings ⭐ 4.9 (10) 👁 4

Ingredients

8 servings

1 oz dried snow fungus ((rehydrated overnight in water))
10 cups water
1 large Asian pear ((about 300-400g))
1.5 oz rock sugar ((or to taste))
0.5 oz dried goji berries ((2 tablespoons))
0.5 oz dried Chinese red dates ((also called Chinese jujubes, about 1/4 cup))

Instructions

After soaking the dried snow fungus overnight to re-hydrate, trim away the yellow root portion, which is very tough. Tear the reconstituted snow fungus into small pieces.
In a medium/large thick-bottomed pot, add the snow fungus and water. Bring to a boil, and reduce the heat to medium low. Cover and simmer for 30 minutes.
Peel and cut the Asian pear into bite-sized pieces, discarding the core. Add it to the pot, cover, and cook for another 30 minutes over medium low heat.
Add the rock sugar, goji berries, and dates. Sweetness will come from all three, in addition to the pear, though you may want to adjust the sugar levels according to your own preference.
Cover and simmer until the soup over low heat until it is syrupy, and the liquid/snow fungus both turn a light amber color. This will take 1-2 hours.

Vegetables & Soup snow fungus soupchinese