- Tremella and Lily Bulb "Tong Shui"
Sunday, January 31, 2010
The bulbs of lilies can be cooked in a variety of Chinese dishes. Below, you see a sweet soup - more of a broth or what is literally translated as "sugar water". The soup calls for tremella - a loose, flowery, off-white colored type of mushroom - (one of the most potent medicinal mushrooms), and lily bulbs (l. lancifolium, l. brownii, l. pumilum) which contain many health-promoting properties. My mother's recipe below, is a not-too-sweet dessert and alleviates cough, sore throat, and insomnia. I just find it comforting on a cold winter's day.
Soak 1/2 cup dried lily bulb (shown in photo above) for about 2 hours until completely softened
Soak about two handfuls of dried tremella for about 1 hour until softened
Drain water from lily bulb. Rinse tremella several times until water is clear. Snip off any tough ends. Add tremella and lily bulb to large pot of water (about 10-12 cups) and bring to boil. Reduce heat and simmer for about 1 1/2 hours. Add 1/2 cup or more of brown rock sugar, depending on desired sweetness. I would say most Chinese people do not prefer this dessert soup to be too sweet. Simmer for an additional 25 minutes.
* tremella, dried lily bulb, and brown rock sugar should be available in Asian grocery stores.