BLACK FUNGUS SOUP WITH WATER CHESTNUT AND CORN

This soup is suitable for those suffering from high blood pressure, high blood sugar, high blood fat, edema and poor blood circulation. This is because white-back black fungus can help to reduce cholesterol, clear arteries, reduce fat and heat in blood. It can also help to prevent stroke and detoxify the internal organs. Chinese believe consuming this black fungus during confinement period after childbirth is good as it can help to 'clear' the blood and promote a healthier blood circulation.

This soup tastes sweet and refreshing.

White-back black fungus.

Ingredients:

2 dried scallops
5 maces (Approx 18.9g) white-back black fungus
2 corns, cut into sections
1 carrot, peeled and cut into pieces
10 water chestnuts
Approx 300g lean pork meat
2500 ml water

Scald lean meat in boiling water. Rinse and set aside.
Soak and rinse black fungus for a few times til fully expanded.
Wash the scallops and soak overnight in a ceramic container filled with water. Set aside together with the water used to soak them.
Remove the shells/skin from the water chestnuts, rinse and set aside.
Put all ingredients and water in a pot. Bring to a boil over high heat, then turn to low heat and simmer for 3 hours.

Comments

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