Milk Peach Gum White Fungus Soup
1.
Soak the peach gum and white fungus, soak the white fungus for 30 minutes-1 hour until it becomes bigger, and then drain the water for later use (you can soak after the peach gum is soaked quickly), the peach gum is about 10-12 hour.
2.
After soaking, the volume of white fungus and peach gum are enlarged.
3.
Remove the impurities stuck to the peach gum by hand.
4.
Remove the root of the white fungus and tear it into strips according to its texture.
5.
Rinse the white fungus and peach gum, drain the water and set aside.
6.
Put an appropriate amount of water in the pot, turn on high heat, and pour the washed peach gum and white fungus into the pot.
7.
When the pot boils, turn to medium-low heat and simmer for about 20 minutes.
8.
Continue to boil until the moisture is fast dry, stirring and observing, so as not to stick to the pot.
9.
At this time, the white fungus and peach gum are almost ripe, very smooth, and the soup is very sticky.
10.
Then pour the milk.
11.
Mix well with a spatula and continue to boil until the milk boils.
12.
Finally, add rock sugar to taste (I crushed the rock sugar in advance).
13.
The delicious milk peach gum white fungus soup is complete.
14.
Put it in a bowl, and sprinkle with a few rose petals.
15.
The silk is very smooth, not greasy to eat, and it is especially delicious and nourishing.
16.
Eat it while it's hot, it tastes good!
Tips:
You can add ingredients according to your preferences. You can add soapy rice, red dates, longan, wolfberry and other ingredients to cook together. If you like to eat fruit, you can add it after cooking.
The amount of ingredients in the recipe can be adjusted at will, not necessarily in strict accordance with the recipe standards, for example, if the soup is too thick, you can add the amount of milk appropriately.
