1. raw material. The peach gum is iced in the refrigerator for 24 hours in advance, and the water is changed once in the middle. Add 10 grams of fixed powder and 30 grams of water to make starch water.
2. Pine needle rice is matured into this way. A certain treasure called American wild rice to talk about how to deal with it. I bought it from a dried fruit shop and processed it.
3. Bring a pot with water and a little sugar to boil. Add bamboo bird's nest to blanch for 3~5 minutes. The water needs more water and the fire is bigger to get rid of the astringency of the bamboo bird's nest better. Try a little bit to see if there is astringency, you have to continue to blanch the water.
4. The blanched bamboo bird's nest is placed in the cold water to take a recent photo.
5. Take the pot, add 400 grams of water, and boil 40 grams of rock sugar. Make adjustments according to the individual, and focus on sweetness, not too sweet.
6. After boiling the rock sugar, add pine needle rice, peach gum and bamboo bird's nest.
7. Simmer for 3 minutes on medium heat to thicken the soup. Slowly put the juice down on the spoon and push it away. With this amount, the juice can't be fully applied. I used a little too much and the soup became a bit thick.
8. In fact, this kind of amount can be thinly applied, and the last two butterfly pieces can be used to enhance the color.
9. Recent photo.
10. Such a sweet soup with fragrant and smooth mouth is complete.
11. Appreciation of finished dishes😊😊😊
