How to eat peach gum: Peach gum itself does not have any taste, the taste is jelly-like and smooth, generally can be fried, stewed, cold, and can be used. The peach gums that are now available are made into dry goods and need to be soaked in water. After the foaming, the peach gum can be increased by about 10 times, so about 10 grams or so, and then with the white fungus and your favorite fruit can be cooked into two. It is my favorite to make peach and fruit desserts. No matter whether it is matched with white fungus, papaya, Sydney or mangosteen, it is very good for selling.
Wash the peach gel slightly, then put it in the stew and soak it in the water for one day and one night.
The peach gum that was originally sinking at the bottom of the bowl was more than ten times more, and it was full of bowls.
Peach gum will have a lot of residual impurities on the tree. It can be seen at the bottom of the bowl after being picked up. On the contrary, the peach gum is too clean.
I put the foamed peach into the sieve of the soya-bean milk machine and rinse it slowly in running water. [Because the peach gum is very soft and there are many black impurities on it, be sure to put it in a container and rinse it thoroughly with running water.]
At the same time, the white fungus is foamed, and the yellow root pedicle is cut and torn into small pieces. Prepare cranberry and peel off mangosteen
Put a proper amount of water in the small stockpot, put the white fungus and peach gum into it, boil it and let it simmer for 30 minutes, until it is very soft.
Then put two pieces of rock sugar and stir until melted
Put the cranberry seasoning when the fire is turned off, so that this dessert has some sweet and sour taste, suitable for the health principle of 'eat acid, protect liver and gallbladder' in autumn. Put the mangosteen, the fruit should not be cooked for a long time, stir it and turn off the fire.