Peach Gum White Fungus and Sydney Soup

Name: Peach Gum White Fungus and Sydney Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: A few pieces Peach gum; 30g Tremella; 3 tablespoons brown sugar; 1/2 Sydney; Some water

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Seeing that October is about to pass, the north has ushered in the winter heating period. During this time of the year, air pollution will be relatively serious, and the symptoms of dry throat, cough, and phlegm caused by smog will be more. Today, I will introduce a soup that is suitable for autumn and winter consumption, clearing away heat, nourishing yin and nourishing lungs-peach gum, white fungus and snow pear soup. Speaking of peach gum, there is a more poetic name called "Peach Blossom Tears". Some of my friends may not have heard of it. In fact, its prototype was played by everyone when they were young, which is the mucus secreted from the bark of peach trees. The mucus used to repair wounds solidified after sun exposure, forming amber-colored lumpy hard crystals, which is called peach gum. Its main ingredient is galactose, etc. Chinese medicine believes that it has the effects of clearing blood, lowering lipids, reducing pressure and anti-wrinkle, and beautifying skin (Source: China Medical Information Query Platform). Peach gum has enough water solubility and proper viscosity. It will swell and become soft after soaking in clean water overnight. It tastes soft and waxy after being cooked. It is similar to bird's nest and is also called "civilian bird's nest" (I bought it) It is about 30 yuan per catty, which can be eaten for almost a year). As for the effects of white fungus and Sydney on nourishing yin, nourishing lungs, and beautifying skin, everyone is familiar with them, so I won't say more here. Let’s take a look at the processing method of peach gum and this "peach gum, white fungus and snow pear soup". The marked amount can be used to make the two bowls in the picture.

Ingredients

A few pieces Peach Gum
30g Tremella
3 tablespoons Brown Sugar
1/2 Sydney
Some Water

Peach Gum White Fungus and Sydney Soup

1. Prepare various materials. Choose five or six pieces of peach gum, put it in a large bowl, fill with water, and soak overnight in advance (the peach gum that has not been soaked is like a transparent pebble in the picture). Soak the white fungus for half an hour in advance.
Tips: Don't be greedy when soaking peach gel. Five or six nail-sized pieces can expand more than ten times after soaking, and you can make two full bowls (this is the amount after removing impurities and other losses). The foaming container must be big enough, and enough water

Peach Gum White Fungus and Sydney Soup recipe

2. Soak the peach gum until you pinch it with your hands. It is soft and has no hard core, indicating that the soaking is complete. Crush it into small pieces, sieve and rinse to remove black impurities.
Tips: In the process of cutting, picking and drying, peach gum will inevitably stick to some impurities in the bark and air. It is not easy to clean up before soaking. After soaking, you can use tweezers to pick out the black spots of impurities. , Or it’s more convenient to grind, sift and flush water like me.

3. Pour the processed peach gum and the chopped white fungus into a small pot, and add an appropriate amount of water.

4. Bring to a boil on high heat, then simmer for about half an hour on low heat.
Tips: Peach gum is not cooked for as long as possible. If it is cooked for too long, it will not only lose nutrients, but will also "melt" and lose its Q-bomb taste. Generally, the fully soaked peach gum is enough to cook for half an hour.

5. Wait until the peach gum is boiled until it is slightly viscous, weigh out an appropriate amount of brown sugar.
Tips: I used brown sugar this time. You can also use rock sugar or rock sugar syrup to flavor it. When seasoning, add a small amount of sugar one by one to avoid adding too much at a time and the taste is too sweet. Arrange the same amount of various sugars by sweetness, white sugar>rock sugar syrup>rock sugar>brown sugar, you can choose according to your personal taste.

6. Peel the pear, cut into small pieces, use a mold to carve out a flower shape, and pour it into the pot with the brown sugar.

7. Continue to simmer for about 3 minutes until the soup is thick and the sugar has dissolved into a delicious flavor, and it is ready to be eaten.

Tips:
1. About preservation: If the prepared peach gum, white fungus and snow pear soup cannot be eaten all at once, it can be sealed and refrigerated and eaten within two days. It is best to boil it again after taking it out of the refrigerator. \n2. How to choose peach gum: \n Look at the size, because peach gum is naturally generated, there is no regular size. If