Rock Sugar Stewed White Fungus with Lotus Seeds and Lily Bulbs冰糖燉雪耳蓮子百合
This classic Cantonese dessert soup is cherished for its health benefits and delicate sweetness. It features soft, gelatinous white fungus, tender lotus seeds, and fragrant lily bulbs simmered with rock sugar.
01Ingredients
- 1 piece (approx. 15g) dried white fungus
- 50g dried lotus seeds
- 30g dried lily bulbs
- 100g rock sugar
- 1500ml water
Nutrition (per serving)98kcal
- Protein2.1g
- Carbs23.8g
- Fat0.3g
Fiber 1.2 gSodium 12 mg
02Steps
- Soak dried white fungus in water until softened. Remove hard yellow base and tear into small pieces.
- Rinse dried lotus seeds and lily bulbs. Remove any green sprouts from lotus seeds if present.
- In a large pot, combine the prepared white fungus, lotus seeds, lily bulbs, and water.
- Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the white fungus is very soft and gelatinous and lotus seeds are tender.
- Add rock sugar and stir until dissolved. Simmer for another 5 minutes.
- Serve warm or chilled.
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