1. Preparatory work. Tremella soaks for half an hour. I soak the peach gum in advance and then freeze it separately.
2. Tremella frozen peach gum boiled in a pot under cold water
3. Bring the sago to a boil, remember to stir it a few times to prevent it from sticking to the bottom of the pot, cook for about 15 minutes, turn off the heat and simmer until the sago is completely transparent.
4. Seeing the result after 20 minutes of boredom, the sago is fully cooked
5. When cooking sago, you can use a wall breaker or cooking to make a purple potato paste at the same time, and the leftover rice from the purple potato can be whipped in the wall breaker. Just follow the miscellaneous grains paste mode.
6. If there is no wall breaker, you can also steam the purple sweet potato in the steamer first, and then use the food processor to beat. After the program is completed, add a little sugar to taste and stir evenly.
7. After braising the peach gum, white fungus and sago, top with the purple sweet potato and stir well.
8. Fangjiapu peach gum, retains the authenticity and restores the most authentic tears of peach
Tips:The dried white fungus that I bought foams quickly, and you can also use fresh white fungus. Soak the peach gum in advance, pick it up and freeze it in the refrigerator. It’s easy to eat and use.
