Summer Dessert--mung Bean Paste, Peach Gum and Tremella Soup
1.
Choose better quality peach gum, otherwise there will be a lot of impurities and it will be difficult to wash. Tremella is better to choose ugly ears, more waxy
2.
Peach gum soaked in cold water one day in advance
3.
Wash impurities. The soaking time must be enough, and it can be washed after thoroughly soaking.
4.
The washed peach gum is crystal clear, just like jelly. Full of collagen...
5.
Tremella soaked in warm water for 1 hour
6.
After soaking, use scissors to remove the roots
7.
Peeled mung bean rice only needs to be washed twice in clean water.
8.
Peeled mung bean rice only needs to be washed twice in clean water.
9.
Shred the white fungus and peach gum, pour in mung bean rice, add some water, and put two large pieces of old rock sugar
10.
Bring to a boil, turn to low heat and boil for 1 hour
11.
After boiling, there will be white floating powder, which is produced by mung beans, because mung beans contain vegetable protein
12.
After skimming the floating powder, continue to boil on a low heat, remember not to cover the pot.
13.
Just start the pot and sprinkle with wolfberries
14.
The creamy and waxy white fungus soup is ready
Tips:
The pressure cooker is more fire-saving and more viscous, but it is easy to overflow and run everywhere. If you boil it in a regular pot, it should be kept on a low heat without a cover.
