Chinese Food
Spring skin water should be white jade peach gum
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Spring is coming soon. The spring wind is not so warm. It makes your skin dry. At this time, you can eat some desserts that can make your skin water. It's great. The peach gum is also called peach tears . The Latin name is prunuspersica (L.) Batsch, p.davidiana (CARR.) Franch. It is the resin secreted from the bark of Rosaceae plants such as peach or mountain peach. Peach gum has the effect of relieving pressure, clearing blood and reducing fat, and it is also the holy product of beauty and beauty. White jade peach gum is a beautiful name. In spring, in the spring breeze and smile, we eat more beauty sweets to nourish the skin and nourish the Yin and moisten the dryness. -) to be a tender beauty with water. We refuse to dry and fine-grained white jade peach gum. It's less sweet and greasy. It's more nourishing for a warm spring afternoon. Look at the beautiful scenery outside the window. Taste it carefully...
Cooking ingredients
Cooking Steps
Step1:Rinse the peach gum with clear water. Then soak it for a day and a night. There is no hard lump in the hai
Step2:Tear the soaked peach gum into small pieces. Add water without using the peach gum
Step3:Turn to low heat and cook for about 25 minute
Step4:Cook slowly on a low heat. Make gelatinou
Step5:Add the icing sugar; the icing sugar will melt and boil for a few minutes. Keep stirring with the spoon to prevent the pot from sticking
Step6:Use an egg white separator to separate the egg whit
Step7:Pour 1| 2 milk into the egg whit
Step8:Put the remaining milk in a microwave heated containe
Step9:Add some sugar powder to the milk. Microwave for 30 seconds. The sugar powder will dissolve
Step10:Pour the heated milk into the egg white. Stir wel
Step11:Sift the mixture twic
Step12:Put the sifted egg milk into the containe
Step13:Steam for about 15 minutes until the egg and milk solidif
Step14:Steamed stewed milk. Cool slightl
Step15:The peach gum will be cooked. Spread a layer on the stewed milk
Cooking tips:1. The water for stewing peach gum. It can be used without peach gum. 2. Make the peach gum thick and flow slowly. 3. When the peach gum is added to the stewed milk, the peach gum should have a certain temperature. 4. The mixture of egg and milk must be screened so as to reduce air bubbles and make the stewed milk delicate. 5. There is no sugar powder. It can be replaced by hard white sugar. Sugar dissolves better. 6. Peach gum must be fully soaked. There are skills in making delicious dishes.
