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 Soak the white fungus in warm
water for 1 hour. Remove the stems
and clean thoroughly, discarding
any discoloured parts. Break the
clusters into individual pieces
and let soak in a bowl of fresh
water.
- Heat 3 cups (750 ml) of water
in pot and add the sugar. Letting
it melt into a syrup. Beat the
egg whites and mix them with a
little water. Stir into the syrup
and bring to a boil. Pour the
syrup into a heat-proof bowl and
add the white fungus. Cover the
bowl tightly, place in a steamer,
and steam for 1 1/2 hours or until
the white fungus are very soft
and the liquid is thick. Pour
into individual bowls and place
tangerines on top of the soup.
Serve warm or chilled.
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