Ingredients
• 1/2 oz (15 g) white fungus (tremella)
• 2 egg whites
• 1 1/8 cups (250 g) rock sugar or granulated sugar
• 20 tangerine sections, fresh or canned
Directions
1.Soak the white fungus in warm water for 1 hour. Remove the stems and clean
thoroughly, discarding any discoloured parts. Break the clusters into individual
pieces and let soak in a bowl of fresh water.
2.Heat 3 cups (750 ml) of water in pot and add the sugar. Letting it melt into a
syrup. Beat the egg whites and mix them with a little water. Stir into the syrup and
bring to a boil. Pour the syrup into a heat-proof bowl and add the white fungus.
Cover the bowl tightly, place in a steamer, and steam for 1 1/2 hours or until the
white fungus are very soft and the liquid is thick. Pour into individual bowls and
place tangerines on top of the soup. Serve warm or chilled.
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