With each spoonful, the smooth and tender tremella expands on the tongue, as if gentle clouds melting away. The fragrant and sweet peach gum releases an enchanting aroma, spreading irresistible fragrance in the mouth. This soup not only nourishes the body but also nourishes the soul. Every bite immerses one in a blissful sensory ritual, as if entering a culinary fairytale world.
Ingredients for Peach Gum and Tremella Soup:
| Peach gum | 10g |
| Tremella | 20g |
| Snow fungus | 10g |
| Soapberry Rice | 10g |
| Jujube | 5g |
| Wolfberry | 5g |
| Rock sugar | 3g |
Step:
1.Peach gum, snow fungus, and Soapberry Rice are all nutritious ingredients. Soaking them in cold water overnight can better preserve their nutritional content. When preparing these ingredients, it is important to clean off any dust or impurities from their surfaces. Place them in a clean container and add enough water to cover the ingredients. Let the container soak overnight in the refrigerator, allowing the peach gum, snow fungus, and Soapberry Rice to fully absorb the water. The next morning, you will notice that they have become soft, swollen, and more vibrant in color.
2.To fully retain the nutritional benefits of the snow fungus, it is recommended to soak it in warm water for about an hour before use. During soaking, trim off the yellow root part of the snow fungus and tear it into small pieces. Make sure to add enough water to completely submerge the snow fungus, allowing it to absorb water fully and achieve a softer texture.
3.In a pot, add a large bowl of water and then place the soaked peach gum, snow fungus, and Soapberry Rice into it. Cut the cleaned red dates into slices and add them to the pot as well. Cover the pot with a lid and simmer over low heat for 30 minutes. Stir occasionally during the cooking process to prevent the ingredients from sticking to the bottom of the pot.
4.After 30 minutes, add the soaked snow fungus and washed wolfberry to the pot. Then, according to your taste preference, add an appropriate amount of rock sugar. Continue simmering the soup to allow all the ingredients to blend together, creating a rich flavor and enhancing the nutritional value.
5.Cover the pot again and continue simmering for another 10 minutes. During this time, the fragrant aroma of the ingredients gradually fills the room, creating a cozy atmosphere. After 10 minutes, when the time is up, turn off the heat, remove the lid, and pour the cooked peach gum, snow fungus, and Soapberry Rice soup into a bowl. Looking at this nutritious and delicious dessert, a sense of satisfaction fills the heart. Whether enjoyed alone or shared with family and friends, this dessert will provide a delightful experience.
Tips:
1.When cooking soup, it is important to add an adequate amount of water to avoid the need for adding more water halfway through, as this can affect the taste and nutritional value of the soup.
2.When simmering the soup, it is recommended to use low heat instead of high heat. High heat can cause the soup to boil vigorously and lead to overflow.
Peach Gum and Tremella Soup is a delightful feast that captivates the senses. The meeting of translucent white tremella and vibrant red peach gum presents a visual extravaganza. Tremella resembles radiant pearls, while peach gum resembles the most beautiful sunset on the horizon. With each spoonful, the smooth and delicate tremella melts on the tongue, akin to gentle snowflakes dancing. The sweet sensation brought by the peach gum is like a tender embrace, leaving the taste buds intoxicated. Every bite is a pleasure, a luxurious sensory experience.