Bamboo Fungus and White Fungus Soup

Bamboo Fungus and White Fungus Soup

　　Ingredients: 25g dried bamboo fungus, 20g dried white fungus, 200g rock sugar.

　　 Knife work & preparation: Soak the bamboo fungus and white fungus separately in cold water to soften, remove stems and dirt, then rinse clean; cut the bamboo fungus into 5cm-long segments, and gently rinse the white fungus along with the bamboo fungus in warm water several times.

　　 Cooking method: Boiling. Dissolve the rock sugar in water, skim off any foam, add the bamboo fungus and white fungus, cook until done, then serve in a bowl.

　　 Flavor profile: The soup is clear and bright, the bamboo fungus is crisp, and the white fungus is soft and glutinous.

　　 Technical tips: Do not overcook the bamboo fungus until it becomes too soft.