Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, apple and white fungus soup - drinks 蘋果水. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Previous Recipe: Apple, Chrysanthemum and Pow Sum Soe. Next Recipe: Lotus Soup and Lohan Guo. Snow fungus soup is one of the popular Chinese desserts.

Apple and White Fungus Soup - Drinks 蘋果水 is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Apple and White Fungus Soup - Drinks 蘋果水 is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook apple and white fungus soup - drinks 蘋果水 using 4 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Apple and White Fungus Soup - Drinks 蘋果水:

1. Get big apples or mix with Asian Pears
2. Prepare hand sized White Fungus
3. Get bitterapricot kernel
4. Get rock sugar (optional)

Soak the snow fungus until soft and remove the yellow end. Cooking snow fungus soup sometimes is time consuming thus I use high pressure cooker to replace regular. Chinese almonds and white fungus are said to synergize the benefits of each other. That explains why they three always appear together in Chinese soups Pairing papaya with the white ingredients is just one way to add more flavor, taste, and texture to the sweet soup.

Instructions to make Apple and White Fungus Soup - Drinks 蘋果水:

1. Preparation only needs around 10 mins then just boil them until done quick and easy. Ingredients you need. This is what i do with leftovers apples when you cannot finish it in time. I perfer just apples but some people like asians pears or mixing both coz its sweeter so its up to you.
2. First i will rinse and soak them.
3. Get a big Pot from 4Litres Up volume. Fill it 3/5 full. Remove the cores and cut it into halves or 4s. After cutting must soak in water or will turn black (Seeds must be removed since theres some saying apples seeds arent good for health wise)
4. After preping apples the fungus should be soften. Remove the hard parts and the black bits and rinse well. Here are two types of fungus, any of these will do. This will give a a better texture of the drink but dont be greedy with it or will be very sticky. Why Fungus? This will give you collagen and better skin :)
5. Throw in all Ingredients in the pot. High heat. When boiling add in more boiling water if needed to make it a full pot. (See Pic 3) Then Change to Mid Heat and Boil for 1.5hrs to 2hrs. Check every 30 mins incase boiled over. DO NOT open Lid if possible.
6. After 1.5hrs to 2 hrs the pot should be half full. tasted it, if too much water or tasteless boil longer. Like apple water if u prefer more sweetness you can add in a cube of rock sugar, but i usually just have it as it is, natural. Good for skin and dry throat peeps!
7. Can drink it cold or hot. Store it in fridge after cooked. Done! Max Storing in Fridge for 3 days.

The snow fungus, also known as white fungus, silver ear and white wood ear, clears the heat and moistens the lungs and skin according to The Pear and Snow Fungus Tonic Soup is a quick little soup: once your dried snow fungus is reconstituted you can have it made in around a half hour. Learn vocabulary, terms and more with flashcards, games and other study tools. 米饭. mǐ fàn - cooked rice. 水果. shuǐguǒ - fruit. 苹果. píng guǒ - apple. 蘋果是蘋果樹（學名：Malus pumila）的甜味可食用果實。蘋果樹是薔薇科蘋果亞科蘋果屬植物，為落葉喬木，果實富含礦物質和維生素，是人們最常食用的水果之一。蘋果樹在世界上廣泛種植，是蘋果屬中生長最廣泛的樹種。 Soup: It's the easiest way to warm up your kitchen on a cold day and feed yourself and your family in one delicious and healthy bowl. But you don't need If you are craving soup and you have vegetables and broth in your cupboard, you're all set. Here's a step-by-step guide to transforming nearly any kind. This is a classic, easy pumpkin soup made with fresh pumpkin that is very fast to make.

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