This includes all the herbs (plus rock sugar) needed for making snow fungus soup: high quality lotus seeds (40g), lily bulbs (20g), goji berries (24g), jujubes (55g), and rock sugar (40g), in two ready-to-use bags. Note this does not include the snow fungus, which is available separately: baby snow fungus.
These are all high quality ingredients. Quantity included is enough for making two large batches of soup.
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.