| |
 Wash the white fungus in warm
water, drain and place in a bowl
with 2 cups (500 ml) of boiling
water. Cover the bowl and let
the white fungus soak for 15 minutes,
or until soft. Drain and remove
the stems and any hard or discolored
parts. Wash in warm water three
times, then soak again in boiling
water for 3 minutes. Remove and
place in a tureen.
- Pour the stock in a saucepan
and add the soy sauce and salt.
Heat over high heat to boiling
and skim off any foam. Stir in
the rice wine and MSG. Ladle 1
cup (250 ml) of the stock over
the fungi and let soak for 10
minutes. Drain. Then reheat the
remaining 2 cups (500 ml) of stock,
add to the tureen, and serve.
|
