Peach Gum Snow Lotus Seed Tremella Soup

Name: Peach Gum Snow Lotus Seed Tremella Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 20g Peach gum; 20g Saponified rice; 1 Tremella; 6 litchi; 1/2 Mango

by Connie Chen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

This passionate peach gum snow lotus seed and white fungus soup does not contain any sugar, but only uses fruits—sweet lychee and mango to bring out the sweetness. The refrigerated passion peach gum snow lotus seed and white fungus soup is cool and refreshing. It is very hot, and its smooth taste is absolutely comparable to ice cream and jelly.

Ingredients

Peach Gum Snow Lotus Seed Tremella Soup

1. Wash the peach gum and saponified rice and soak them in water for 2-3 hours. During the period, the peach gum should be changed to clean up impurities.

2. Remove the yellow and hard pedicles of the white fungus, soak, and tear the soaked white fungus into small flowers

Peach Gum Snow Lotus Seed Tremella Soup recipe

3. Rinse all the ingredients that have been soaked, put them in the rice cooker, add an appropriate amount of water, press the "soup/congee" function button, when the rice cooker is cooking, what should you do?

4. Pour the cooked peach gum, snow lotus seed and white fungus soup into the fresh-keeping box, and put it in the refrigerator after cooling

5. When you want to eat it, pour a bowl and add the diced fruit you like. This time, I added lychee and mango. Fruits can be added according to your preference