Mango, Peach Gum and Tremella Soup

Overview

It is not difficult to make a sweet and delicious bowl of peach gum and tremella soup, but there are some tips. If the peach gum is not soaked for enough time, it may become hard and not gelatinous when boiled, and it will also have a bad taste. Tremella fungus must also be cleaned and cooked for the right time so that the glue will come out and the taste will be smooth. Today I will share with you a peach gum and white fungus soup that I usually drink. This soup has a sweet taste, is rich in gum, and is very effective in nourishing the skin. If you are also worried about the dry autumn and winter, try drinking this often~

Tags

• soup
• home cooking
• autumn recipes
• winter recipes
• candied dried mango
• candied dates
• clear water
• fresh white fungus
• peach gum
• rock sugar
• wolfberry

Ingredients

Steps

1. 1 Prepare the ingredients. I used fresh white fungus. If you use dried, only half is enough. The portion here is enough for a family of four. You can increase or decrease it according to the number of people.

   

2. 2 Soak peach gum in water overnight, because it takes a lot of time to soak peach gum, especially if it has a lot of impurities. If the soaking time is not enough, it is difficult to clean out the impurities, so it must be soaked until it is big enough and then broken into pieces and washed. I soaked it overnight, and the size was just right. After cleaning, breaking into small pieces will make the whole soup taste smoother.

   

3. 3 After soaking the white fungus for half an hour, wash it clean, remove the pedicle, pick into small florets, and wash it several times. If you use dry white fungus, soak it for more than 1 hour.

   

4. 4 Then put the peach gum into the Wantu pot, and then add the white fungus. It is recommended to use a casserole to stew the peach gum and white fungus soup. The texture will be much better than the pressure cooker. The pressure cooker has a very soft and rotten texture, but the casserole stew is smooth and not greasy. Soft and not rotten, so if you want to eat high-quality soup, use a casserole.

   

5. 5 Then put the cleaned wolfberries and candied dates into the pot. If the candied dates are not available, replace them with red dates. The taste is also very good.

   

6. 6 Pour 3 times the amount of water. Since peach gum and white fungus will produce gum after boiling, the amount of water should be appropriate so that the soup will not be too thick. Add 50 grams of rock sugar and boil it first, and then test the sweetness before adding it.

   

7. 7 Cover the pot and bring to a boil over medium-low heat, then turn down the heat and simmer for about 40 minutes. This pot has a double lid, so very little water evaporates.

   

8. 8 It will be cooked in about 40 minutes. You can continue to simmer for 20 minutes without opening the lid. The texture will become smoother~

   

9. 9 The peach gum and white fungus soup made in this way has the richest and richest gum. It tastes smooth and sweet. It is added with mango and the sweetness of the fruit. It is very unique