White fungus or snow fungus is a kind of jelly fungus (kind of mushroom). Like its name, it is white in color. Normally we can get dried white fungus from traditional Chinese medicine shop, rather than fresh white fungus.
Of course, you'll need to soak the fungus. When it turned soft, I'll trim off its root portion and divide the big chunk of them into florets. If I want to get the fungus cooked into soft jelly-like texture which is similar to gelatin, I'll let the desert boiling in slow cooker. Put the slow cooker under high heat for 2 hours and followed by low heat for the last 1 hour. Or, when I want to taste its crunchiness, I'll leave it simmers in a pot for about one and a half hour.
Referring to a Chinese nutrition book, white fungus's medical properties includes soothing our lungs. Besides, it contains protein that will promote detoxification of our liver. Also, it contains high fiber which boosts in peristalsis to prevent constipation. Its gelatin plays an important role in reducing cholesterol absorption.
To cook the white fungus dessert, the ingredients I prepared includes white fungus, dried longan, red dates, rock sugar, hard boiled quail eggs and water. First, bring water to boil in a pot. Add in the soaked and cleaned white fungus florets and leave it simmer under low heat for half and hour. Then, add in washed longan and red dates, continue to boil under low heat for one hour. Add in the shelled quail eggs and rock sugar 15 minutes before the dessert is ready.
