Snow Pears with Chuan Bei and Snow Fungus

Further to my earlier post on Steamed Pears with Chuan Bei 川贝蒸糖梨, here's another similar dessert, Snow Pear with Chuan Bei and Snow Fungus 川贝雪梨汤.

The basic ingredients include asian pears (I used ya pears 鸭梨 as they are readily available), chuan bei (fritillaria bulbs), dried snow fungus and rock sugar.

These ingredients has medicinal benefits to help remove heat from body, clear phlegm, relieve cough, bring moisture to the lungs, soothes and nourishes the respiratory tract.

This nourishing dessert is very quick and easy to prepare, simply by simmering the ingredients for about 30 minutes. Due to the short cooking time, the snow fungus will be slightly crunchy and not overly soft or gelatinous in texture. The soup will remain clear and not 'cloudy'. Although I prefer to cook snow fungus in savoury soups till it turns very soft, silky and gelatinous, for this sweet dessert, I like it that the soup is clear, making it very refreshing especially when served chilled. The shorter cooking time also means that the pears still has a slight crunch and not soft and mushy.

Do note that this dessert is good for treating cough (热咳) developed from heaty cold (风热感冒). However, it is not meant to treat cold cough due to 风寒感冒 as chuan bei is very cooling to the body.

If the chuan bei is omitted, it is still a nice and refreshing dessert to help remove heat and quench thirst especially during such hot weather.



Snow Pears with Chuan Bei and Snow Fungus 川贝雪梨汤

Ingredients:
(serves 4)

1 clump dried snow fungus, about 20g
5g fritillaria bulbs, chuan bei (川贝)
3 snow pears (I used ya pear,鸭梨), skin on
30g rock sugar (use more if desired)
4 cups water

Method:

1. Soak dried snow fungus in water for about 30mins or till soften. Wash and rinse the soaked snow fungus. Trim and discard the hard yellow part at the base. Cut the rest of the snow fungus into small pieces.
2. Soak chuan bei in water for about 10 mins, discard the water.
3. Wash the pears (rub the skin with some salt and wash thoroughly). Do not peel away the skin. Remove core and cut into bite-size chunks.
4. Bring the water to full boil in a large pot. Add pears, chuan bei and snow fungus and bring to a boil. Reduce to low heat, cover the pot with lid and leave to simmer for 30mins.
5. Add in rock sugar, leave to simmer for another 5 to 10mins till the sugar fully dissolved, add more rock sugar if desired.
6. Serve the dessert either hot or chilled (let cool and leave to chill in the fridge before serving).

*Note: Chuan bei is not suitable for those with weak spleen and stomach and is not for treating cold coughs.