Summer Peach Gum Saponaria Rice Snow Yan White Fungus Pan

Name: Summer Peach Gum Saponaria Rice Snow Yan White Fungus Pan
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 20g Peach gum; 5g Wolfberry; 5g Snow Swallow; 5g Tremella; 10g Saponified rice; 20g crystal sugar

by Myanmar Venetian International

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Summer syrup combination, peach gum and saponaria mixueyan white fungus soup.
I still cook it myself when I have time. I eat it hot in winter and cold in summer. It tastes sweet and waxy in my mouth. It has a great taste, supplements collagen, and can clear fat and lose weight. It is also a beauty when I eat it as a dessert. ""

Ingredients

Summer Peach Gum Saponaria Rice Snow Yan White Fungus Pan

1. The practice of peach gum and saponaria Mi Xueyan and white fungus pan

Summer Peach Gum Saponaria Rice Snow Yan White Fungus Pan recipe

2. Soak peach gum in clean water for 15-20 hours, change the water halfway, and remove impurities.

3. Peach gum after soaking.

4. Soak the saponaria rice in clean water for 15-20 hours, changing the water halfway.

5. Soaked saponaria rice.

6. Soak the snow swallows in clean water for 15-20 hours, change the water halfway, and remove impurities.

7. Snow swallows after soaking.

8. Soak the white fungus and lotus seeds in water for 3 hours. After soaking, remove the roots and impurities of the white fungus.

9. Tremella and lotus seeds after soaking.

10. Put all the soaked ingredients into a saucepan along with wolfberry and rock sugar, and add pure water until the stew cup is eighty full.

11. Add a metal shelf to the pot, close the lid of the saucepan tightly, place it on the shelf, add water to the pot to two-thirds of the saucepan, boil it over high heat, turn to a low heat and simmer for 30 to 45 minutes. Edible.