peach gum and white fungus soup recipe

How to Make Peach Gum and Tremella Soup

Peach gum and tremella soup, a beloved Chinese dessert, is prized for its skin-nourishing properties and delicate texture. Here’s a simple guide to prepare this nourishing treat.

Ingredients:

- 15g dried peach gum, soaked overnight until softened

- 10g dried tremella (white fungus), soaked for 1 hour and trimmed

- 100g rock sugar (or to taste)

- 5 red dates (pitted) and a few goji berries (optional)

- 1 liter of water

Steps:

1. Prepare Ingredients: Soak peach gum until it expands and becomes gelatinous; remove impurities. Soak tremella until soft, discard the tough stem, and tear into small pieces. Rinse red dates and goji berries.

2. Cook: In a pot, add water, peach gum, tremella, red dates, and goji berries. Bring to a boil over high heat, then reduce to low heat and simmer for 1–1.5 hours, stirring occasionally to prevent sticking.

3. Sweeten: Add rock sugar when the soup thickens. Stir until fully dissolved. Simmer for another 10 minutes.

Serving: Serve warm or chilled. The soup should be slightly viscous, with a sweet, mild flavor. Enjoy it as a dessert or snack for a boost of hydration and collagen.

This versatile recipe allows additions like snow pear or lotus seed for extra nutrition. A bowl of this soup not only delights the taste buds but also promotes wellness from within.