There are many ways to eat gum. It can be combined with milk, mango, eggs, milk, porridge, etc. to make delicious dishes. The main seasoning is stone bee sugar.

1. Alkali Bee Sugar, Peach Gum, Mango and Coconut Milk Soup Ingredients: 250ml coconut juice, 30g peach gum, 50g mango, 10g Alkaline Bee Sugar.

1. Wash peach gum, coconut juice and mango.

2. Put the peach gum into a container, add more than ten times the amount of water, and soak for about 3 hours.

3. The water-soaked peach gum looks very dirty and needs to be rinsed several times to remove impurities.

4. Use a sieve to filter out the water from the washed peach gum.

5. Put the peach gum into a water-proof stew pot and pour the coconut milk directly into it as water.

6. Add 30g of alkali honey and stew together to adjust the sourness of the mango, so that the stewed soup will be more delicious.

7. After washing the mango, use the back of a knife to gently scrape the peel from one end to the other, then tear off the peel, use a knife to take out the pulp, and cut into thin slices along the lines of the pulp.

8. Take it out and divide it into 4 cups and let it cool down naturally. If you like to eat ice, you can put it in the refrigerator to continue cooling after it cools down naturally.

2. Alkali beeswax, peach gum, saponin rice ice porridge? Ingredients: 50g saponin rice, 50g peach gum, 100g rice. Seasoning: 30g chopped almonds, appropriate amount of water, 5g alkali beeswax. Specific method: 1.

Soak the soap locust rice and peach gum in water one night in advance. Remove the impurities after the peach gum is soaked. 2. Mix the soaked soap locust rice and peach gum with rice, add an appropriate amount of water, simmer in a pressure cooker for half an hour and then remove it.

Simmer for another half an hour, let the stewed porridge cool naturally and put it in the refrigerator for one to two hours. 3. Take out the refrigerated porridge and sprinkle it with alkali honey, then add chopped almonds. 3. Alkali honey sugar, white jade peach gum

Ingredients: 4 pieces of peach gum, 3 egg whites, appropriate amount of alkali honey, 250 ml of milk.

Food preparation steps: 1. Soak peach gum and rinse with water.

2. Take a small stew pot, add peach gum and a little water, then add an appropriate amount of alkali honey, simmer for about 20 minutes, take out and let cool.

3. Take 100 ml of milk and add 50 grams of white sugar. Place it in the microwave for 1 minute until the milk is warm. Stir the sugar with a spoon to dissolve; add the remaining milk and continue stirring.

4. Add 3 egg whites to the milk, stir evenly and pass through the sieve twice. The milk and egg liquid that comes out will be much smoother.

5. Put the milk and egg liquid into the pot, steam it over high heat for about 18 minutes, until the egg liquid solidifies and becomes the tender and solid shape of a watery egg. Turn off the heat and let it cool for later use.

6. Add the pre-cooked peach gum to the steamed milk eggs and refrigerate for three hours before taking them out and eating.