How to make mangosteen peach gum cranberry snow fungus soup

When you drag your tired body back home, if someone has prepared a delicious meal waiting for you, you will definitely feel happy. But if not, would you do it yourself? Now, let me teach you how to make mangosteen, peach gum, cranberry and snow fungus soup.

1. Rinse the peach gum slightly, then put it into a stew pot and soak it in clean water for a day and a night.

2. The peach gum that was originally at the bottom of the bowl expanded ten times and filled the entire bowl.

3. Peach gum will have a lot of impurities left on the tree, which can be seen at the bottom of the bowl after being scooped out. On the contrary, peach gum that is too clean will make people suspicious.

4. I put the soaked peach gum into the sieve of the soy milk maker, and then rinsed it slowly in running water. [Because peach gum is very soft and has a lot of black impurities stuck on it, it must be placed in a container and rinsed thoroughly with running water]

5. Meanwhile, soak the Tremella fuciformis, cut off the yellow roots and tear into small pieces. Prepare cranberries and peel mangosteen

6. Put an appropriate amount of water in a small soup pot, add Tremella and peach gum, bring to a boil, then simmer over low heat for 30 minutes until very soft.

7. Then add two pieces of rock sugar and stir until melted

8. Add cranberries for seasoning when the heat is about to be turned off, so that the dessert has a sweet and sour taste, which is in line with the autumn health principle of "eating sour food to protect the liver and gallbladder". Add mangosteen. Fruits should not be cooked for a long time. Stir it and turn off the heat.

Take a look at the editor’s introduction today. In fact, the mangosteen, peach gum, cranberry and snow fungus soup that you eat outside is not that difficult to make. The steps are also very simple. We might as well make a healthier one at home!