Raw material: peach gum 15g
Sydney1(300g)
30 grams of rock sugar
Tremella 5g
Manyuemei 5g
Clear water 1000 ml
Practice of peach gum tremella Sydney soup;
1) Peach gum is soaked in clear water for one night (about 12 hours) until it is soft, and its volume can be increased by about 10 times. Then carefully remove the black impurities on the surface of soft peach gum, rinse it repeatedly with clear water, and then break it into even small pieces.
2) Soak tremella in clear water for 20 minutes, and then break it into small flowers by hand. Peel Sydney and cut it into cubes of 1 cm.
3) Put the peach gum, tremella and water into the pot, bring to a boil with high fire and continue to cook for 30 minutes. At this time, the soup began to get a little sticky.
4) Add the diced pears and cook for 5 minutes, then add the crystal sugar and cranberries, and cook for 3 minutes while stirring until the crystal sugar is completely melted and the soup becomes thick.