Peach Gumball Syrup
by Li Xiaobin
Favorite
Difficulty
Normal
Time
1h
Serving
3
.
1. Soak the peach gum one night in advance, pick out the impurities, wash and set aside
2. Lanxiangzi soaked half an hour in advance
3. Add appropriate amount of water to the casserole, add peach gum and rock sugar to boil after boiling for half an hour, then turn off the heat and let cool
4. Add glutinous rice flour to a proper amount of water and knead into a dough
5. Boil water in a pot, and the glutinous rice balls into small balls. After the water is boiled, add the balls and cook until they float
6. Peach the peach gum, add the filtered orchid seeds and stir well
7. Peach and plum cuts
8. The peach gum orchid fragrant seeds are added with peach and plum cubes and small rounds. You can eat it when it is warm, but it tastes better after refrigeration
