This includes all the accompanying herbs (plus rock sugar) for making a traditional snow fungus dessert soup recipe: high quality lotus seeds (30g), lily bulbs (20g), organic goji berries (24g), jujubes (50g), and rock sugar (40g), in two ready-to-use bags.
These are enough for two XL batches of soup, or about 5 small batches: one packet of the herbs makes 5 servings and should be paired with 5 flowers of baby snow fungus. Cooked snow fungus dessert soup can be refrigerated for 3-5 days.
Note this does not include the snow fungus, which is available separately: baby snow fungus.
Stovetop instructions: Rinse herbs well. Boil half a pot of water, then add snow fungus, lotus seeds, lily bulbs, jujube & rock sugar. For one batch, 2 whole flowers will suffice if using our baby snow fungus, or 1 whole snow fungus if using standard sized snow fungus. This will result in 2-3 servings and leftovers can be refrigerated and consumed the next day.
Cover and simmer for 1.5 hours then add goji berries. (Optional: Add a sliced up fresh Asian pear.) Cook for an additional 30 minutes, then serve!
This can also be made in a slow cooker overnight. Add goji seeds in the morning and allow to cook until soft, about 30 min to an hour.
