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; 20g Peach gum; 7g Tremella; Some water

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

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

Wong Jing Peach Gum White Fungus Soup

1. Materials

2. Soak the white fungus and peach gum in water for one day

3. Soak Polygonatum in water until the hair rises

4. Take out Polygonatum, wash off the impurities, and let the soaking liquid stand for clarification and set aside

5. Tremella, peach gum swelling

6. Take out the white fungus, wash and tear it into small flowers

7. Peach gum to remove impurities and wash

8. Put all the ingredients into the stewing pot

9. add water

10. Pour in the Polygonatum soaking liquid

11. Put it in the electric saucepan

12. Cover the lid, low heat, simmer in water for about 5 hours

13. Tremella is soft and rotten, serve

14. 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.