How to soak peach gum? Teach you how to soak peach gum

In recent years, it has become very popular to eat peach gum, which is a gelatinous substance secreted by peaches. Because peach gum not only has the effect of beautifying and nourishing the skin, but also has the function of treating stomach pain and gastritis. Peach gum also has a good effect in treating diabetes, and peach gum has no side effects on the human body, so it is deeply loved by many people. Of course, when many people eat peach gum, they are most concerned about its beauty and skin care effects. The peach gum we buy is usually dry and hard, and needs to be soaked before it can be eaten. However, many people feel that they don’t know how to soak peach gum well. Now let’s talk about a few issues about soaking peach gum.

1. The problem of water for hair soaking

The effect of glue foaming with cold water and hot water is different. In principle, both hot water and cold water can be used, and each has its own advantages and disadvantages.

The specific differences are:

Advantages and disadvantages of using cold water for foaming: The advantages are small loss of vitamins, small loss of nutrients, and good taste; the disadvantage is slow speed.

Advantages and disadvantages of soaking with hot water: the advantage is fast speed; the disadvantage is the loss of vitamins, especially vitamin C, the loss of nutrients, and the bad taste. For example, white fungus, soaked in hot water, is not crispy.

Therefore, when choosing to use cold water or hot water for foaming, you should choose according to the actual situation: if there is enough time, use cold water; if there is not enough time, use warm water; if there is too little time, use hot water.

2. Peach gum soaking time

It is best to soak peach gum for more than 20 hours, changing the water several times during this period. When changing the water, be careful to pick out impurities so that the peach gum can be easily washed clean.

3. How to make peach gum and white fungus soup

Material:

Peach gum, Tremella, red dates, lily

Production steps:

1Soak dried white fungus and peach gum in hot water for about 5 hours. Remove the knots on the Tremella fuciformis and the black spots on the peach gum. Tear the white fungus into even-sized pieces. Fill a casserole with water, add white fungus, peach gum, wolfberry, and rock sugar, bring to a boil over high heat, then simmer over low heat for 1 hour, then add jujube and lily. Continue to simmer for another 30-1 hour. (It tastes better after being chilled in the refrigerator in summer).

Tips

1. The Tremella must be soaked well. You can put it in a thermos bottle the night before and soak it overnight.

2. The peach gum should be soaked to twice its original volume.

3. After boiling, be sure to simmer over low heat.

4. Personally, I think food cooked in a casserole tastes much better than food cooked in a pressure cooker. If you have time, just simmer it slowly in a casserole.

5. You can add rock sugar according to your personal taste. I can’t eat sweet food, so I use less rock sugar.

6. You can add or reduce the amount of water according to your personal preference. If you like it clearer, add more water.