Peach Gum Soap Rice Tremella Milk Soup

Name: Peach Gum Soap Rice Tremella Milk Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 20g Peach gum; 10g Honey locust rice; 20g Tremella; 40g Evaporated milk; 3 teaspoons crystal sugar

by Salted fish love to eat

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Most girls have a heart that loves and pursues beauty. When peach gum and honey locust rice were first launched on the market, they were advertised as cheap alternatives to bird’s nest, natural plant collagen, which will bounce after eating. I love beauty for a while and I really fell in love with peach gum crazily. Soap rice soup. For the beauty effect, it may depend on the person. I really can’t resist the gelatinous desserts. Moreover, this slippery gelatinity is really good for intestinal peristalsis, and it is also an indirect beauty. !
My recipe is a bit different from the usual ones. The taste is a little bit more layered. In addition to the geliness, it is also a bit crispy.
My wish is that everyone will become beautiful together, HAHAHA~

Ingredients

Peach Gum Soap Rice Tremella Milk Soup

1. Soak peach gum, honey locust rice and white fungus in advance. The peach gum needs to be soaked for about 12 hours, so it is recommended to start soaking the night before, soaking the acacia rice for about 2 hours, and the white fungus for 1 hour. Tremella foaming time should not be too long, it is easy to cause the loss of gum.

Peach Gum Soap Rice Tremella Milk Soup recipe

2. The peach gum that is fully foamed should be removed from impurities; the white fungus is chopped with a knife, one is to facilitate the glue, and the other is to create a taste.

3. Pour all the peach gum into the pot, then pour half of the white fungus, add 1500ML of water, cover and cook for 20 minutes on high heat. Because they are all ingredients that have a bigger glue, if you add too little water, it will become too thick and affect the taste after cooking. Therefore, the water should not be less.

4. After 20 minutes, the peach gum began to produce gum and the white fungus began to soften. Add the acacia rice, cover and cook for 20 minutes on medium heat.

5. After 20 minutes, the water has become gelatinous. Add 3 teaspoons of rock sugar, cover and turn to low heat and continue to simmer for 30 minutes.

6. Thirty minutes later, the peach gum and white fungus and acacia rice are completely glued. At this time, pour the remaining white fungus and boil on high heat until it boils, then turn to low heat.

7. Turn to low heat and pour 40g evaporated milk, stir, turn off the heat after 1 minute, and simmer for 10 minutes before eating it will be better.

Tips:
1. Tremella itself is crispy in texture, but rich in gums. If you cook the white fungus separately, the gum can be completely released from the first cooked white fungus, and the next white fungus can retain the original refreshing taste, making the whole dessert not easy to get greasy. As for the honey locust rice, I prefer the effect to be granular, glutinous and tough, so it is poured after the water has boiled.
2. The amount of this recipe is for two people. Water and sugar are added according to the amount of ingredients. The gel feels heavier but not too thick. Friends you like can add or subtract according to your own preferences.
3. Generally this kind of gelatinous dessert is better with a saucepan or stew cup, but I don't have it (sad thing). If you use a saucepan to cook, just turn to low heat and cook for 1 hour after the water is boiled.