Peach Gum Sydney Osmanthus Soup

Name: Peach Gum Sydney Osmanthus Soup
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 15g Peach gum; 2 pcs Sydney; Some water; 30g crystal sugar; 2g Dried osmanthus

by Yuchi Pink

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

Peach gum is a resin secreted from the trunk of peach trees (also secreted from apricot, plum, and cherry trees). Dried peach gum is crystal-like and very hard (much like transparent rubber), so it needs to be soaked before it becomes soft and swelled. Peach gum, also known as Peach Blossom Tears, is a holy product for common people's beauty and beauty.
Use seasonal fruit, Sydney, and osmanthus, which is a seasonal ingredient, to stew peach gum and Sydney osmanthus soup together. In the autumn season, it is very good to drink. It not only nourishes dryness, but also beauty and nourish the skin. It can be said to do more in one fell swoop.

Ingredients

Peach Gum Sydney Osmanthus Soup

1. Soak the peach gum in clean water overnight until it softens, and the volume can increase by about 10 times; then carefully remove the black impurities on the surface of the soft peach gum, and rinse it with clean water repeatedly

2. Wash Sydney, peeled and cut into small pieces

3. Put the peach gum and water in a pot, boil on high heat, change to low heat and continue to cook for 30 minutes, until the soup begins to become a bit sticky, add the pear cubes, and cook for another 10 minutes