Peach Gum Hashima and White Fungus Soup
1.
Soak peach gum and snow clams in mineral water separately the day before, and add a slice of ginger to the bowl of snow clams. Soak for 24 hours
2.
Soak the white fungus the next day
3.
Remove the stalks of the soaked white fungus, tear them into small pieces, and put them in a saucepan
4.
Add mineral water boiled to 60 degrees and simmer for 2 hours
5.
Add rock sugar after the white fungus is stewed
6.
At this time, pour the soaked snow clams and peach gum into the excess water to remove impurities
7.
First half a cup of white fungus, then peach gum and snow clams
8.
Put water in the pot, it’s 1/3 of the pot, bring to a boil on medium heat, and simmer on low heat for 30 minutes.
9.
Sprinkle with dried cranberries after the pan, sour and sweet, especially delicious
Tips:
1. Add a slice of ginger when the snow clams are soaked to get rid of the fishy. If it still feels fishy, add ginger and boil it in water for five minutes after soaking;
2. Although the snow clams are good, they should not be taken every day, just an appropriate amount, twice a week, three or two grams each time;
3. The same applies to peach gum. Take it every other day, two or three grams each time;
4. Because peach gum and snow clams need to be soaked for 24 hours, remember to change the water in the middle, otherwise it will be broken in such hot weather, remember not to soak in the refrigerator;
5. Stew the white fungus first, then put it in the stewing pot and simmer for 30 minutes, so that it is chewy and tasteful, and it will be simmered after a long time;
6. Cranberry is a good snack for women, and it is sweet and sour, with a little eye-catching effect, which is very delicious;
7. If you don't have white fungus, you can stew more in the refrigerator. If you add white fungus, remember to cook the same day, not overnight.
