Peach Gum Cranberry Sugar Water·Peach Blossom Tears
Overview
Peach gum cranberry, I love it, I don’t know if it’s because of its deep and light amber color, or because of the traces of collagen that drip when scooped up with a spoon. If you cook it for a shorter time, the peach gum has not melted yet. Bounce one piece at a time, touch the tip of your tongue lightly, then reach it between the teeth, and bite it gently. There will be a slightly elastic texture that gently explodes between the teeth. The peach gum actually has no taste, but thanks to the cranberry, it becomes a very wonderful feeling, Xiaohangbi If you are lazy, you usually soak the snow fungus and peach gum together. After soaking for a long time, the ugly ear comes out very glutinous. Then, you try to distinguish it through the touch between your tongue and teeth. Oh, it turns out that the slightly elastic one is the peach gum, the soft and waxy one is the snow fungus, and the one that accidentally bursts out with a hint of sour and sweetness is the cranberry.
Tags
Ingredients
Steps
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Soak the peach gum one night in advance, remove the impurities, drain the water and set aside. Some larger ones can be shredded a little, but don’t break them too much! If it’s too broken, it won’t taste good!
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Soak the snow fungus for half a day in advance, cut off the yellow ear root, and tear it into small florets.
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Set the peach gum and snow fungus aside for later useO(∩_∩)O~
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Put the white fungus into the pot, add water and simmer over low heat for 1 hour. Add peach gum and rock sugar and cook for another half an hour. Add cranberries for seasoning.
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Put in a bowl and ready to eat!
