Osmanthus White Fungus and Peach Gel Soup

Name: Osmanthus White Fungus and Peach Gel Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 10g Tremella; 10g Peach gum; 10g Saponified rice; 3g Osmanthus; Some crystal sugar

by Nutritionist Yiye Gourmet

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

In autumn, a bowl of sweet-scented sweet-scented sweet-scented osmanthus, white fungus and peach gelatin soup moisturizes the autumn dryness. Among them, the most familiar one is white fungus. Tremella is rich in protein, fat and a variety of amino acids, calcium, phosphorus, iron, potassium, sodium, and magnesium, and it is rich in natural plant-derived gums, which can also moisturize and help. Gastrointestinal peristalsis reduces fat absorption.
The saponified rice and peach gum are also natural ingredients rich in gums, and are low-protein and low-fat foods. Peach gum, a resin secreted from the peach bark, is a relatively viscous liquid that evaporates water after exposure to the sun to produce a solid. It mainly has the effects of clearing blood and lowering lipids, relieving stress and anti-wrinkle skin rejuvenation.

Ingredients

Osmanthus White Fungus and Peach Gel Soup

1. Osmanthus 3 g Tremella 10 g Peach gum 10 g Soap japonica rice 10 g Rock sugar right amount

Osmanthus White Fungus and Peach Gel Soup recipe

2. Wash the peach gum and saponaria rice and soak in water for 24 hours. (Keep refrigerated to avoid deterioration)

3. Soak the white fungus for 2 hours in advance, remove the roots and tear off the soaked white fungus, and remove impurities from the peach gum and saponified rice.

4. Put the white fungus, peach gum, saponified rice, and water into the pot.

5. Select the "soup" function of the rice cooker and press the start button.

6. Stew until thick and soft, add rock sugar and sweet-scented osmanthus, close the lid and simmer until the rock sugar melts.

Tips:
1. Peach gum and saponified rice need to be fully soaked. To avoid deterioration, keep them in the refrigerator. As long as the white fungus is soaked, it does not need to be soaked for too long, otherwise it will produce a lot of bacteria.
2. The "soup" function of the rice cooker is used here.