Hashima Peach Gum White Fungus Soup

Name: Hashima Peach Gum White Fungus Soup
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 5g Peach gum; 3g Hashima; 10g Tremella; 3 pcs Jujube; 10g crystal sugar

by Er Niu Gourmet

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Supervisor: Oh, Er Niu has good skin lately! Erniu: It's not because of taking pictures. Director: What does taking pictures have to do with good skin? Er Niu: It doesn't depend on what you are shooting. Every day I cook food for maintenance and eat it after shooting. Of course my skin will be better! Supervisor: From now on, you can only pay half a month's salary a month! Second girl:. . . . . .

Ingredients

Hashima Peach Gum White Fungus Soup

1. Soak the required materials, peach gum and need to soak for about 20 hours, and Tremella soaks for about 30 minutes.

Hashima Peach Gum White Fungus Soup recipe

2. Add proper amount of pure water to the pot to heat

3. Add jujube after boiling

4. Join Tremella

5. Put in peach gum

6. After the water boils, turn to low heat and simmer for about 30 minutes

7. Add the soaked snow clams and simmer for 10 minutes

8. Add rock sugar and simmer for another 10 minutes before serving.

Tips:
Peach gum and snow clams are best to be soaked in wahhaha mineral water. Wahhaha mineral water is not very alkaline. The snow clams and peach gum that run out are more resistant to cooking. The cooked peach gum will bounce QQ.