Do you encounter why your snow fungus desserts did not taste smooth, tender, and soft but rather hard and rough? I do have this issue, and I have tried many methods until I do this.
Several highlights need to be paid attention:
1. There are 2 types of snow fungus in the market (so far I come across 2 types, if u know there are more, please comment and let us know). One is compact and darker brown and requires soaking for overnights or 36 hours; while another type we get from a Chinese Medicinal shop and its color is light yellowish and dark brown based.
You need to choose the late one because this will be easy to cook and release the smooth tender texture (起胶).
2. We need to trim them into small pieces; the smaller the snow fungus pieces, the more glue compound will be released.
3. Cooking time; if you follow this method by starting with cold water for 1 hour then switching to low heat, and later letting it cool down or fridge it, you will get a very smooth tender texture.