White Fungus, Peach Gum, Gleditsia Rice, and Snow Swallow Soup
In the scorching summer, wherever you go, you're greeted by waves of heat. Cold drinks are tempting, but shouldn't be overindulged; ice cream even more so. Is there anything that's both nourishing and cooling while being delicious? I think what you need right now is a bowl of sweet and delightful white fungus soup. As they say, do it yourself and enjoy the fruits of your labor. But how can you make a nutritious and tasty white fungus soup? Come on, follow along and make it step by step. High-quality Shennongjia white fungus here: http://b.mashort.cn/h.Hj9Yp
Ingredients
Steps
Prepare ingredients: white fungus, peach gum, gleditsia rice, snow swallow
Soak peach gum, gleditsia rice, and snow swallow separately for 12 hours, and remove impurities. Soak white fungus for 2 hours, remove the root and tear it into small pieces.
This is the root of the white fungus! Use scissors to trim off the yellowish parts.
Add 1800ml of water to the pressure cooker, put in the white fungus, and cook for 30 minutes.
Once the pressure cooker depressurizes, open the lid and add peach gum and gleditsia rice. Continue to cook for 20 minutes.
While waiting for the pressure cooker to depressurize, blanch the snow swallow with hot boiled water. Since snow swallow dissolves easily when cooked, blanching it before adding it to the white fungus soup will best preserve its texture.
After the pressure cooker depressurizes, open the lid, add rock sugar and the blanched snow swallow, and it's ready to serve!
Every bite is soft, smooth, and nourishing—beauty you can taste with peace of mind!