To say what is best with summer, in addition to a variety of fresh fruits, soft glutinous white fungus is also ideal choice. The gelatinous white ear soup not only quenches the heat and thirst, but also replenishes the body with water and dietary fiber in time. Eating regularly will certainly not cause constipation. The combination of this recipe, white fungus and fruit that I share with you today, coupled with the taste of the QQ bullet created by tapioca starch, is really delicious.
By Pick-up Daddy 【Bean Fruit Food Official Certified Master】
<h2>Royalties</h2>
1 peach
1 yellow peach
1 kiwifruit
White fungus 4g
Rock sugar 10g
Shimizu 1000g
Tapioca starch to taste
<h2>Practice steps</h2>
1: Put 4g of white fungus into 1000g of water for foaming.
2: Pour the soaked white fungus into the soup pot together with water, bring to a boil on high heat, turn to medium-low heat, and cook until the white fungus comes out of the gelatin.
3: Cut peaches, kiwifruit, yellow peaches and other fruits into small cubes and soak them in water. The fruit can be exchanged for what you like to eat, and you can also add a little nuts and dried fruit.
4: Wrap in an appropriate amount of tapioca starch. Made with tapioca starch or sweet potato starch, you can make this dish taste like a QQ bomb.
5: Add 10g rock sugar and diced fruit to the cooked white fungus soup and continue to cook for about 3 minutes. The amount of sugar can be adjusted according to personal preference.
6, cook until the diced fruit floats, you can come out of the pot to enjoy ~ after refrigeration will taste better!
<h2>Tips</h2>
Tool: Small soup pot Skilled time consuming: 40mins (without foaming time) Suitable for: No allergies to the above ingredients
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