Tremella fuciformis, also known as peach gum, contains a variety of nutrients and is a natural nourishing food. It has the effects of beauty and nourishing blood and qi. Traditional Chinese medicine books also record that peach gum can be used for gastritis and stomach pain. So how can we use peach gum to nourish the stomach?
Peach Gum Millet Pumpkin Congee
Ingredients
300g pumpkin, 50g millet, 100g rice, a few pieces of rock sugar, 10g peach gum.
Instructions
1. Soak the peach gum overnight. Wash the millet, rice, and peach gum together and put them in a pot with plenty of water.
2. Peel and wash the pumpkin, cut it into thin slices, and add it to the pot. Cook until the pumpkin is soft.
3. When the pumpkin is cooked, add rock sugar and use a spoon to mix it evenly. The pumpkin should be mashed so that you can't see the pumpkin slices. If you have a fruit blender, you can blend the pumpkin into a puree and pour it into the millet congee to mix and cook.
Peach Gum Chinese Yam Chicken Soup
Ingredients
200g Chinese yam, 1/3 chicken, 200g shiitake mushrooms, 1 Chinese date, 2 slices of ginger, 5 longans, 10g peach gum.
Instructions
1. Soak the peach gum. Cut the chicken into pieces, cut the Chinese yam into cubed, prepare the ginger slices.
2. Heat a little vegetable oil in a pot, add the chicken pieces and ginger.
3. Stir-fry the chicken until it changes color and the chicken skin turns slightly golden.
4. Transfer the fried chicken pieces to a slow cooker, add an appropriate amount of water.
5. Add the Chinese yam cubes and peach gum, cover the lid, and simmer over low heat for 2 hours.
6. Add chicken liver, gizzard, and other chicken offal, cover the lid and continue to simmer for another twenty minutes.
7. Finally, add salt, pepper, and other seasonings, and add an appropriate amount of goji berries.
Peach Gum Purple Sweet Potato White Fungus Soup
Ingredients
Purple sweet potato, white fungus, rock sugar, peach gum.
Instructions
1. Soak the white fungus in water for about 1 hour until it becomes soft and completely expanded. Soak the peach gum overnight.
2. Peel and dice the purple sweet potato. Tear the peach gum into small pieces.
3. After the white fungus is soaked, rinse off the impurities and tear it into small pieces.
4. Put the white fungus and peach gum into a soup pot, add water, and boil. Then simmer over low heat for 1 hour. You can add more water, and it must be simmered slowly to extract the gum.
5. After 1 hour, the white fungus should be quite soft. Add the purple sweet potato and rock sugar, and continue to cook for 45 minutes. Cook until the purple sweet potato is tender and the soup becomes thick. Adjust the amount of rock sugar according to personal preference, if you are drinking it at night, don't add too much.
Peach Gum Papaya Sago Dessert
Ingredients
Papaya, sago, fresh milk, peach gum.
Instructions
1. Cook the sago: Pour the sago into a pot of boiling water and cook until it becomes translucent. Remove and rinse with cold water, then discard the boiling water.
2. Pour the sago into the pot of boiling water again and cook until small white dots appear. Turn off the heat and let it sit for 5 minutes.
3. Rinse the sago with cold water. At this point, the sago should be mostly transparent. Set aside.
4. Peel a quarter of the papaya, cut half of it into small pieces, and dice the other half.
5. Put the half-cut papaya and a bag of fresh milk in a blender, add the soaked peach gum, and blend for 30 seconds.
6. Pour the blended milk and papaya mixture into a glass bowl, add the cooked sago and the diced papaya.
Peach Gum Coix Seed Stewed Pear
Ingredients
40g peach gum, 40g coix seed, 2 pears, water, rock sugar as needed.
Instructions
1. Soak the peach gum overnight, wash off impurities.
2. Soak the coix seed for 2 hours.
3. Put the cleaned peach gum and coix seed into an electric stew pot with an appropriate amount of water.
4. Stew over low heat for two hours.
5. Wash and peel the pears, remove the bottom.
6. Put the pears into the stew pot and continue to stew for another hour. Add rock sugar in the last ten minutes.
