Stewed lotus seeds with peach gum and white fungus
Overview
When I was a child, I saw peach gum exuding from peach branches and thought it was amber. It does look like it. Because I am losing weight recently, I try to eat as low-fat and light as possible. But gourmets all know that eating low-fat and light for a long time will make food lose a lot of fun. So I often stew a pot of peach gum and eat some when I'm hungry. It is also a very nourishing sugar water. It tastes soft and smooth, and at the same time it can purify blood, lower lipids, and beautify and rejuvenate skin. Served with invigorating lotus seeds and nutritious brown sugar. Thinking about low-fat and light days is actually not that sad.
Tags
Ingredients
Steps
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The main materials are ready.
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Foamed peach gum. The peach gum is first soaked in clean water until soft and then sieved and washed to remove impurities. Then rinse with clean water and let it sit for one night.
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After the white fungus is soaked in water, use scissors to cut off the base and tear it into small florets.
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Pour the Tremella fungus into the inner pot of the Por Chi Pottery smart electric stew pot, first press the quick soup button and simmer for an hour and a half until the Tremella fungus becomes gelatinous.
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After the white fungus is cooked, pour in the peach gum and press the sugar water button.
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The simmering time for sugar water is 3 hours. When it is simmering for 2 and a half hours, add lotus seeds and brown sugar until it simmers for 3 hours.
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Nutritious and delicious warm sugar water.
