Autumn Dryness Relief TCM Lotus Snow Fungus Dessert
A bowl of Lotus Seed Lily Bulbs Snow Fungus Sweet Soup 蓮子百合雪耳红枣枸杞糖水 carries the quiet elegance of Cantonese tong sui. The lotus seeds turn tender yet nutty, the snow fungus blooms into a cloudlike texture, while red dates and goji berries lend ruby warmth. This TCM-inspired dessert nourishes Yin, moistens dryness, and soothes the spirit with every spoonful.
- Prep time
- 15 min
- Cook time
- 1 hr 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 80g dried lotus seeds, core removed if present
- 40 g dried lily bulb
- 15 g dried snow fungus (1 medium head), resuscitated and pith removed
- 10 red dates (jujubes), pitted
- 2 tbsp goji berries
- 50g rock sugar to taste
- 2L cold filtered water
- 25g dried longan
- 2 eggs, beaten (for egg-drop) or left whole (for gentle poach)
Instructions
- 1
Soak snow fungus in cold water for 2-3 hours until fully expanded. Overnight preferred.
- 2
Soak lotus seeds for 1 hour, remove green germs for better taste. The lotus plumule has a very bitter taste.
- 3
Soak lily bulbs for 30 minutes in cool water
- 4
Rinse wolfberries and red dates thoroughly
- 5
Optional: Soak longan flesh for 15 minutes if using
- 6
Add long-cooking ingredients (lotus seed, lily bulbs, red dates, longan and snow fungus) and 2L of cold filtered water to a ceramic cooking pot.
- 7
Bring to a boil, then reduce to a gentle simmer.
- 8
Cook for 75 minutes, until a gelatinous texture develops, the lily bulbs are translucent, and the lotus seeds are tender.
- 9
Maintain gentle heat to preserve medicinal properties
- 10
Add wolfberries (also known as goji berries) in the final 5 minutes to preserve Vitamin C.
- 11
Optional Egg Addition*
- 12
Add rock sugar 冰糖 to taste.
- 13
Served Hot or Chilled.
- 14
Beat 1–2 eggs lightly in a small bowl.
- 15
Reduce the soup to a gentle simmer.
- 16
Slowly drizzle the beaten egg into the soup while stirring gently in one direction. Creates beautiful silky egg ribbons throughout.
- 17
Cook 1–2 minutes until the ribbons form and set.
- 18
Serve immediately; the texture will be delicate and silky.
- 19
Reduce the soup to a gentle simmer.
- 20
Crack 1–2 eggs directly into the simmering soup.
- 21
Cover partially and poach for 4–5 minutes, until the whites are set but the yolks remain soft.
- 22
Carefully remove with a slotted spoon or leave in the soup for serving.
- 23
The texture will be soft, velvety, and more substantial.