Peach fat tremella soup(tao zhi yin er geng )

Peach fat tremella soup

Introduction:

"Recently when I was tidying up the kitchen cabinet, I found a lot of things, such as tremella and lotus seeds from my friends, dates from Shandong, and peach gum. Peach gum, Latin name Prunus persica (L.) Batsch, P. davidiana (CARR.) Franch. It is the resin secreted from the bark of Rosaceae plants such as peach or mountain peach. The plant morphology is detailed in peach kernel. Harvest in summer, cut bark with a knife and collect after resin overflows. There are many peach trees in Wuxi, so you can buy them when they are in full bloom and mature. On the one hand, for the sake of beauty, on the other hand, for the sake of appetite, and most importantly, for the sake of clearing inventory ~. The method is very simple. It's very suitable for housewives like me to send this kind of photos for the first time. Haha, it's taken by mobile phone. Don't mind! "

Production steps:

Materials required:

Peach fat: 25g (peach gum)

Tremella: a flower

Lotus seed: Several

Jujube: some problems

Rock sugar: right amount

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: light

Chinese PinYin : Tao Zhi Yin Er Geng