Peach Gum Round Soup

Name: Peach Gum Round Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g nectarine; 100g Rice noodles; 20g Peach gum; 5g Lanxiangzi; 1g sesame oil; 5g crystal sugar

by Soft blue crystal

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Peach gum is a resin secreted from the trunk of peach trees. The dried peach gum is very hard in the form of a transparent crystal stone. After condensing, it will become a translucent glass, and some of it will be white. It needs to be soaked and swelled before boiling. Peach gum should be soaked in clean water overnight (about 12 hours) until it becomes soft and expands, and its volume can increase by about 10 times before being eaten.

Ingredients

Peach Gum Round Soup

1. Soak the peach gum for more than 12 hours and wash to remove impurities.

2. Lanxiangzi soaked in warm water for more than five minutes will turn into black seeds in the middle, with a transparent appearance.

3. After the water is boiled, add peach gum and cook until the soup is slightly viscous.

4. Add rock sugar and stir until all the rock sugar has melted. Pour out and let cool.

5. Add water and dough to the rice noodles. Divide into four parts, and add salad oil to the other three parts.

6. Roll each glutinous rice ball to lengthen it and separate it evenly. Roll all into small balls.

7. After the water in the pot is boiled, pour the small round balls, cook until they float up, remove them and place them in the peach gum soup.

8. Cut the nectarines into cubes, put them in the peach gelatin soup, and refrigerate them for two hours before eating.

Tips:
1. If there is no color scent oil, there is no need to color mixing, color mixing is just for aesthetics.
2. The peach gum must be cleaned, otherwise the soup will have impurities.