Peach gum snow swallow cranberry soup

peach gum 12g	Xue Yan 8g
Saponia rice 6g	Dried cranberries 10g
Rock Sugar 20g

How to make peach gum snow swallow cranberry soup

Step 1

Take 1

Step 2

Take 8g of snow swallow, add 150g of water and soak it for about 18 hours. (Xueyan has a very high foaming rate, 8g can cook a large bowl)

Step 3

Wash the soaked peach gum and saponin rice, remove the impurities on the peach gum, add 400ml of water and simmer for half an hour. (It will be very thick when cooked here. If you like it thinner, you can add more water to cook it)

Step 4

Wait half an hour after the water boils.

Step 5

Clean the soaked snow swallow, add peach gum and saponin rice, and continue to simmer for 5 minutes. At this time, you can add 10g of chopped dried cranberries and 20g of rock sugar. These ingredients themselves have no taste. Adding dried cranberries can enhance the fruity flavor and sweetness and sourness, making this sweet soup more layered, and also increase the pink color; adding rock sugar can enhance the sweetness.

Step 6

Five minutes are up, take it out! Recipe for cooking peach gum snow swallow cranberry soup

1. The snow swallow must be cooked separately so that it tastes better and silkier. Because blood is rich in colloids, it will melt easily if cooked for a long time. Another point is that snow swallow has the effect of moisturizing the intestines. It is best not to eat it if you have a sensitive stomach and are prone to diarrhea. 2. There are four states of Snow Yan after soaking: the first is brushed, the second is jelly-like, the third is snowflake-like, and the fourth is directly melted in water. These are all normal states. , the nutrition is the same. This is because the density of snow swallows is different due to the changes in the four seasons, so the state after soaking is also different.