Wong Jing Peach Gum White Fungus Soup

Name: Wong Jing Peach Gum White Fungus Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 15g Polygonatum; 7g Tremella; 20g Peach gum; Some water

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Suddenly wondered, can the last bit of white fungus and yellow jing make a pot? Regardless of his three seven twenty one, you can just say it.
When the white fungus comes out, the peach gum naturally has to keep up. Otherwise, apart from this, peach gum seems to be useless.
The white fungus was originally white and rich, but now it was suddenly blackened with Huang Jing, and it seemed a bit unused. . .

Ingredients

15g Polygonatum
7g Tremella
20g Peach Gum
Some Water

Wong Jing Peach Gum White Fungus Soup

1. Ingredients: 15 grams of Polygonatum, 20 grams of peach gum, 7 grams of white fungus, appropriate amount of water

Wong Jing Peach Gum White Fungus Soup recipe

2. Add peach gum, white fungus and polygonatum to blisters separately. Wash the white fungus, tear it into small flowers, remove impurities from the peach gum, and wash and set aside. Polygonatum washes away impurities, and the soaking liquid is allowed to stand and clarify for later use

3. Pour all the ingredients into the stewing pot, add clear water, and pour the yellow essence soaking liquid. Put the stew pot into the electric stew pot, cover, low heat, simmer in water for about 5 hours, the white fungus is soft and rotten, serve

Tips:
Polygonatum soaking takes a long time and needs to be prepared in advance.
The stewed white fungus soup can be seasoned with sugar according to your own taste.