Ginkgo peach gum and white fungus soup

Overview

Ginkgo, rich in nutrients and sweet in taste. Traditional Chinese medicine believes that ginkgo has the effects of moistening the lungs, calming asthma, astringent essence and stopping vaginal discharge. Modern medical research shows that ginkgo contains nutrients such as bilobalide, ginkgool, and five-carbon polysaccharides, which can unblock blood vessels, improve brain function, and enhance memory. Regular consumption of ginkgo can nourish yin and nourish the skin, resist aging, promote blood circulation, make the skin firm and the face rosy. I am used to stewing a lot of ginkgo into a pot of delicious chicken soup, but I never thought that it could also be used to make a small pot of porridge or soup. When there was no chicken to stew, a new inspiration suddenly occurred. Both Tremella and Ginkgo can moisturize the lungs, and it is probably good to stew it into a pot of Tremella soup. Peach gum also comes to join in the fun, nourishing yin and nourishing the skin, so it must not be wrong.

Tags

• dessert
• drinks
• pregnant women
• old man
• breakfast
• ginkgo
• peach gum
• tremella
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Soak peach gum in water for one day

   

3. 3 Soak white fungus in water for 2 hours

   

4. 4 Tremella fungus and peach gum are completely thickened

   

5. 5 Take out the white fungus, wash it, and cut it into small florets

   

6. 6 Remove impurities from peach gum and rinse thoroughly

   

7. 7 Remove the hard shell, inner skin and germ from the ginkgo

   

8. 8 Put all the processed materials into a stew pot and add appropriate amount of water

   

9. 9 Add appropriate amount of water to the electric stew pot

   

10. 10 Put into stew pot

    

11. 11 Cover the lid and simmer in water at low temperature overnight

    

12. 12 When the white fungus is soft and rotten, it is ready

    

13. 13 Serve out and eat