Royal Seafood wild Zhangzhou snow fungus 110g 110 g

Tremella (Snow Fungus): Nourishing the Skin, Beauty Enhancing, Full of Collagen

Tremella, also known as white fungus or silver ear, is sweet and bland in taste, neutral in nature, and non-toxic. It has the dual benefits of tonifying the spleen and stomach, as well as benefiting the Qi, clearing the intestines, nourishing the Yin, and moistening the lungs. Tremella can also nourish the skin, enhance beauty, and promote a youthful appearance, with effects that may contribute to longevity.

The most highly regarded variety is the premium wild Zhangzhou Tremella. This dried snow fungus has no sour taste, only a faint plant fragrance, and is rich in collagen.

I. Proper Soaking
Soak the snow fungus fully in cold water:

Submerge in clean water for 3–4 hours (or refrigerate overnight) until completely softened and expanded.

Key step: After soaking, trim off the yellow tough base (this part doesn’t release gelatin well), then tear into small florets or chop into pieces to increase surface area.

II. Cooking Techniques
Ideal Water Ratio
Use a 1:5 ratio of dried snow fungus to water (e.g., 50g dried fungus to 2500ml water). Too much water dilutes the gelatin.

Heat Control

Boil first: Start with cold water, add the fungus, and bring to a vigorous boil over high heat for 10 minutes.

Simmer slowly: Reduce to low heat and simmer gently for 1–2 hours. Maintain a gentle simmer to avoid breaking down the gelatin.

Stirring to Boost Gelatin Release
Stir clockwise with a spoon for 1 minute every 20 minutes. The friction helps accelerate gelatin release.