Chinese Food
Black fungus soup with mung bean and peach gum
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It's a kind of sweet food with a smooth and nourishing nature. Tremella and peach gum are rich in gum. It's good for the skin to drink often. Because the peach gum is cold, the desquamate mung bean can reduce the coolness of this dessert. Moreover, the desquamate mung bean is easier to boil into mung bean paste. The taste is better.
Cooking ingredients
Cooking Steps
Step1:The quality of peach gum is better. Otherwise, there will be many impurities. It's hard to wash. It's better to choose the ugly ear from the tremella. It's more wax
Step2:Peach gum soaked in cold water one day in advanc
Step3:Wash impurities. The soaking time must be enough. It's easy to wash after thoroughly soaking.
Step4:The washed peach gum is crystal clear, just like jelly. Full of collagen
Step5:Tremella soak in warm water for 1 hou
Step6:Remove the root with scissors after openin
Step7:Peeled mungbean rice can be washed twice with clear wate
Step8:Peeled mungbean rice can be washed twice with clear wate
Step9:Shred the tremella and peach gum. Pour in the mungbean rice. Add some water. Put in two large pieces of ice sugar
Step10:The big fire is on. Turn the small fire to boil for 1 hour
Step11:When it's boiled, there will be white floating powder. It's produced by mung bean. Because mung bean contains plant protein
Step12:Leave the floating end and continue to simmer. Remember not to cover the pot
Step13:Just sprinkle the medlar on the po
Step14:It's a smooth and glutinous tremella soup
Step15:All the mung beans are boiled into mung bean paste. They are mixed in the thick soup
Cooking tips:The pressure cooker is lighter and more viscous, but it's easy to overflow. It flows everywhere. If you boil it in an ordinary pot, you should keep the heat down. There are skills in making delicious dishes.
