How to cook peach gum, the correct way to cook peach gum

The methods of boiling peach gum are:1. Peach gum soap horn rice syrup:

1.Wash peach gum and soaphorn rice and soak them overnight;

2.Barley lotus seeds are also soaked, and white fungus can be soaked for about an hour;

3.Add water to the pot, bring all the ingredients to a boil over high heat, and simmer for about an hour;

4.Finally, add rock sugar honey and you're done!

2. Stewed white fungus with peach gum:

1.Wash and soak peach gum in water for 12 hours until there is no hard core, and soak the white fungus one hour in advance until it grows;

2.The soaked peach gum is clear and transparent. Crush the peach gum by hand;

3.Remove the stalked of soaked white fungus, cut it into small pieces, and cut it into a little bit to briefly boil for a short time;

4.Boil the chopped white fungus in a pot for 40 minutes until it is slightly viscous, then add the crushed peach gum;

5.Add the peach gum and cook for about 15 minutes, then add an appropriate amount of rock sugar according to your taste, and then turn off the heat and enjoy after boiling.

3. Peach gum ginseng fruit tea:

1.Prepare the ingredients, soak the peach gum in advance, put in an appropriate amount of water, and boil the peach gum for about 10 minutes;

2.Peel and cut the pears into pieces, put them in the pot, and when the pears are a little soft, add the ginseng slices and rock sugar;

3.Wait until the rock sugar is completely dissolved, then turn off the heat;

4.Serve in a bowl.

Preparation of boiling peach gum:A handful of peach gum, half a white fungus, a handful of lily, a pack of red dates, 2 spoons of rock sugar, and a few lychees.

1. Rinse the peach gum and remove the floating ash.

2. Soak in water overnight and store in a refrigerator.

3. After soaking, the filter screen is washed repeatedly.

4. Wash the white fungus lily softly.

5. Peach gum and white fungus lily are stewed with water, lychee washed, and refrigerated for later use.

6. Boil and turn on the heat.

7. Put the stew in the rice pan and simmer thoroughly. There is no rice cooker, after boiling, turn to low heat and simmer until the peach gum white fungus is soft and rotten, and the lily powder is glutinous.

8. After about 2 hours, take out the stew pan and the white fungus peach gum is fully cooked.

9. Add two spoons of rock sugar, bring to a boil over medium heat, then put in the rice cooker, cook the remaining heat by yourself, and simmer over low heat without rice cooker.

10. Two hours later, the glue is already out, sprinkle a packet of red dates and boil, turn off the heat, and simmer for a while.

11. Put a bowl and add a few refrigerated cinnamon-flavored lychees, which increases the sweetness and cools down, and the entrance is just right.

Prepare some white fungus, peach gum, wolfberry, dates, rock sugar, and water, and then we have to prepare all these ingredients, we must put the white fungus and peach gum we have prepared in the water to soak, as long as possible when soaking, of course, you can also soak one night in advance.

Next, we need to clean them after soaking, and then tear the white fungus into small pieces, and then we need to put them in the pot and add some water to start simmering, we must remember to use a casserole when stewing, because the casserole effect will be better. Of course, in order to make it taste better, we can also add some rock sugar to it.

Under normal circumstances, when boiling peach gum, we have to cook for about 40 minutes:

Because in this way, the white taste can be better, of course, it is easier to get out of the gum, but if after boiling for 40 minutes, we find that its gumming effect is not particularly good, we can also cover the lid and simmer for 20 minutes, so that the gum is a lot, and the taste is very good, and the nutritional value is also higher, so if you want to drink delicious peach gum, we need to follow the correct way to do it.

The preparation of peach gum is as follows:Ingredients: peach, water, wolfberry.

1. Add an appropriate amount of peach to a bowl, and the water should be a little wider, because the peach gum will swell a lot after soaking. A minimum of 12 hours in advance is required.

2. After 12 hours, the bowl of soaked peaches is already full.

3. Put the soaked peaches in the drain net and rinse twice to wash away impurities.

4. You also need to pick up the ridge carefully, and there are some impurities that will stick to the peach gum.

5. Soak the processed peach gum in water for later use.

6. Then add enough water, a little rock sugar and washed wolfberries to the pot. Cover and bring to a boil over low heat and simmer for about 40 minutes. When the soup becomes sticky, turn off the heat.

Ingredients: 8 peach gums, 4 red dates, brown sugar, 50 grams, pure milk, two boxes of 500ml, wolfberry.

1. Eight peach gums, put pure water and soak overnight. Then clean the inside of impurities and small black spots.

2. Then take five red dates, remove the core of the red dates, and clean them, as shown in the picture below.

3. Put the peach gum and red dates together in the health pot. Add 800ml of purified water, use hot pot or flower tea or health soup function, and simmer for more than an hour.

4. Continue to use the hot pot setting, add brown sugar and wolfberry, and cook until the brown sugar melts. Add two cartons of pure milk and cook to about 75 degrees, taking care not to boil.

5. Taste whether the sweetness is appropriate, add brown sugar as appropriate, and finally put it in a bowl.

Summary. Hello dear, glad for your question, the correct way to cook peach gum is as follows: 1. Soaking hair:

Peach gum needs to be soaked in clean water, soaked for more than ten hours until there is no hard core, it is recommended to start soaking one night in advance. 2. Cleaning: The peach gum after soaking will have black impurities, which need to be rinsed many times, and the black impurities on it should be filtered and removed by using a filter screen.

3. Stew: Put the peach gum into the pot, add water to boil over high heat at one time, then simmer over low heat for about 40 minutes, and finally add rock sugar or some of your favorite accessories and simmer for about 10 minutes

Hello dear dear, glad for your question, the correct way to cook peach gum is as follows: 1. Soaking: peach gum needs to be soaked in clean water, soaked for more than ten hours until there is no hard core, it is recommended to start soaking one night in advance.

2. Cleaning: The peach gum after soaking will have black impurities, which need to be rinsed many times, and the black impurities on it should be filtered and removed by using a filter screen. 3. Stew:

Put the peach gum into the pot, add water to boil over high heat at one time, simmer over low heat for about 40 minutes, and finally add rock sugar or some of your favorite accessories and simmer for about 10 minutes

Extension: There are many ways to eat boiled peach gum, which can be eaten cold or hot. If you want to make the boiled peach gum into a cold drink, you should generally take out the peach gum and soak it in cool boiled water, then sieve it to remove the water, take it out for later use, and then put coconut water or milk, an appropriate amount of sugar or caster sugar, diced mangoes, dried cranberries, etc., mix and stir evenly to eat!

If it's summer, you can also refrigerate it before eating, depending on your personal preference. If you don't have a good stomach, it is recommended to put red dates and soaked peach gum stewed hot to eat, which is also delicious.

The correct way to cook peach gum is as follows:

Ingredients: peach gum, chestnut, chicken head rice.

Excipients: ginger, old rock sugar.

1. First of all, soak the peach gum in water for more than 6 hours in advance.

2. Wash the ginger with the skin, cut it into small kernel pieces and put it in a food processor to break it into ginger juice.

3. Pour the soaked peach gum into the pot, add an appropriate amount of water, and cook for 20 minutes.

4. Peel and peel the chestnuts and cut them into small pieces. When the peach gum water is slightly viscous, add the chestnuts and old rock sugar.

5. Continue to simmer for 10 minutes, until the chestnuts are cooked thoroughly and the rock sugar melts, then pour in fresh chicken head rice and simmer for 5 minutes.

6. Finally, pour in the prepared ginger juice, stir evenly and turn off the heat. In this way, a bowl of peach gum syrup is ready.

Here's how:10 peach gums.

Milk 200ml.

80g of rock sugar.

400ml coconut milk.

Water (for boiling peach gum) 450ml.

About 1 tablespoon of lotus root powder (for thick version).

Water (for lotus root powder) 10-15ml.

Water (do not like thick additives) 250ml.

Step 1: Soak the peach gum in hot water for about 16 hours (hand kneaded in the middle of the wood with hard blocks).

Step 2: Put the peach gum into the empty bucket of the sieve, and then put the sieve into the water and shake it a few times to shake off the sand.

Step 3 is crystal clear and super drifting.

Step 4: Put the peach gum in the pot.

Step 5: Pour in about 450ml of water and bring to a boil over high heat.

Step 6: After boiling on high heat, change to low heat and continue to cook for 40-50 minutes (remember to stir on the way to avoid sticking to the pan).

Step 7: Bring coconut milk to a boil, then switch to low heat and add sugar until the sugar is completely melted.

Step 8: If you like it thicker, you can grind it with a bucket to mix the lotus root flour, then pour it into the coconut milk, boil it, and turn off the heat. Pour an appropriate amount of coconut milk into a bowl, drain the peach gum and spread it on the coconut milk, and stir well when eating.