Peach gum tremella Sydney soup

This syrup has the functions of beautifying skin, clearing away heat, nourishing yin and moistening lung. You can drink it while it is hot in winter, and it is best after refrigeration in summer.

material

Peach gum 15g, Sydney 1 300g, rock sugar 30g, tremella fuciformis 5g, cranberry 5g and clear water 1000ml.

working methods

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. After the tremella is soaked in water for 20 minutes and softened, it is broken 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. After the fire boils, reduce the heat and continue to cook for 30 minutes. At this time, the soup began to get a little sticky.

4. Add diced pears and cook for 5 minutes, then add rock sugar and cranberries, and cook for 3 minutes while stirring until the rock sugar is completely melted and the soup becomes thick.