Cranberry and Sydney Stewed Peach Gum

Cranberry and Sydney Stewed Peach Gum

1. Prepare ingredients.

2. The peach gum should be soaked in advance, soak the whole body for more than 10 hours, and the white fungus should also be soaked two hours in advance. You can also soak at the same time when the room temperature is low.

3. Clean the soaked white fungus.

4. Remove the roots and tear them into small flowers.

5. A small handful of peach gum can soak up a lot, so everyone should pay attention to it. Good peach gum generally swells by about 10 times. The soaked peach gum can easily remove the black impurities.

6. Peel and core pears and cut into small cubes for later use.

7. Put the peach gum on the bottom of the stewing pot, then the white fungus, and finally the diced pears, rock sugar, and water. Because the white fungus and peach gum will swell during the stewing process, do not fill the stewing pot with water, but leave a little space.

8. Add water to the water-proof saucepan to the water level, put it into the stewing pot, and select the peach gum function. If not, you choose two hours. The function of my stewed peach gum is 1 hour, but I like the soft and frozen taste of the stew, so I set it for two hours.

9. After the water in the pot boils, the pot body begins to display the countdown time, put the dried cranberries in, cover the lid, and sleep peacefully. If it is troublesome, dried cranberries can also be put in at the beginning, and then just leave it alone and just let it work by itself.

10. You can enjoy the sweet and smooth soup when you wake up in the morning.