Cranberry Peach Gum White Fungus Soup

by Mua is as light as a chrysanthemum

4.6 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

1

Peach gum, the resin secreted from the bark of mountain peach, also known as peach oil, peach fat, peach tears, peach gum, and peach gel. It is a peach tree or the wound is produced under the action of external force. The secretion of peach gum is conducive to the self-healing of the wound. The more viscous liquid evaporates through the sun to produce solids. The peach gum itself has no taste after soaking, so rock sugar and cranberry are added. Plum seasoning, after stewed, it tastes sweet and sour, and it is also a soup for beauty

Cranberry Peach Gum White Fungus Soup

1. Soak peach gum in clear water for more than 24 hours

2. Take a look, the four small ones will make half a bowl

3. Tear the soaked white fungus into small pieces

4. Tear the soaked white fungus into small pieces

5. Put the white fungus and peach gum into the milk pot together

6. Add boiling water, bring to a boil and simmer for half an hour

7. The soup is a bit sticky just fine

8. Add rock sugar

9. Turn off the heat and put the cranberries

Tips:

1. Peach gum has some impurities, just pick it out;
2. Peach gum itself has no taste, so you need to add something to season it.

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