Of course, peach gum can be cooked and eaten directly after picking it.
How to process peach gum?:
When the peaches are in full bloom, cut the bark with a knife. Over time, the gum will overflow. After harvesting, soak it in mulberry ash soup and dry it in the sun before use. If it is taken, it should be prepared according to this recipe to achieve the best effect.
How to make peach gum:
Soak in water, wash away impurities, and dry in the sun.
How to consume peach gum:
Stew with papaya to make papaya peach gum, which tastes sweet and slightly bitter.
1. Peach gum and white fungus sugar water
Ingredients: 15 grams of peach gum, 1 snow pear (300 grams), 30 grams of rock sugar, 5 grams of white fungus,
Method:
1. 5 grams of peach gum, 1000 ml of water. Soak the peach gum in clean water overnight (about 12 hours) until soft and swollen, and the volume will increase by about 10 times.
2. Carefully remove the black impurities on the surface of the soaked peach gum, wash it repeatedly with water, and break it into small uniform pieces.
3. Soak the white fungus in water for 20 minutes to soften it, then break it into small florets with your hands. Peel the pears and cut into 1cm cubes.
4. Put the peach gum, white fungus and water into the pot, bring to a boil over high heat, then reduce the heat to low and continue to cook for 30 minutes. At this time, the soup begins to become a little thicker.
5. Add diced pears and cook for 5 minutes, then add rock sugar and cranberries, stir and cook for 3 minutes, until the rock sugar is completely melted and the soup is thick.
2. Peach gum, saponin and rice soup
Ingredients: one spoon each of saponin rice, peach gum, rose jam, and 6 red dates.
Method:
1. Wash the peach gum and saponin rice separately and soak them in water. I soaked them for 8 hours. After 8 hours, simply rinse the peach gum and saponin rice. Then put it into a casserole and add 6 red dates.
2. Add enough water to the casserole, bring to a boil over high heat, then turn to medium to low heat and cook for 2 hours. During this period, stir occasionally to avoid burning the pot.
3. Add 1 spoonful of rose sauce to the bowl, pour in the cooked peach gum and saponin rice while it is hot and stir evenly.
Peach gum is a resin secreted from the bark of Rosaceae plants such as peach or mountain peach. It is also known as peach oil, peach fat, peach blossom tears, peach gum, and peach gel. Peach gum is secreted naturally by peach trees, or wounds are caused by external forces, and the secretion of peach gum is conducive to self-healing of wounds. The thicker liquid is evaporated by the sun to produce a solid.
Dried peach gum is crystalline and very hard, looking a bit like amber. Peach gum has sufficient water solubility and appropriate viscosity. It can soften after being soaked in water for more than ten hours. It has the effects of clearing blood and lowering lipids, relieving stress and anti-wrinkle and rejuvenating skin. The main components of gum are galactose, rhamnose, α-glucuronic acid, etc. Contains carbohydrates, fats and collagen proteins.