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Peach gum - stewing and boiling are not the same thing

I published an article before about boiling peach gum: The effect of boiling water. I made a stew today on a whim and found that the taste is not the same thing. Stewed, the glue feels so much better! Decided to share the practice here.



1⃣️ Soak peach gum overnight,25-30, simmered in two cups. Change the water frequently and peel off the black bark frequently.



2⃣️ Put the filter on.



3⃣️ Pour in the peach gum, and pour the water over the peach gum 1.5-2 cm.



1.5 cmThicker,2 cmThin.



4⃣️ Add water to At MAX, set the dessert mode (3hours) and start simmering .



5⃣️ When nearly half an hour is left to finish, pour an appropriate amount into each cup Coconut milk, 10 rock candy.






6⃣️ Stir, cover and continue to simmer.



Done, a hot cup:


Very gluey. 👇Everything blends well.



A cold drink:


I never feel like I can't eat enough. 👇 Qingzhiyulu.  



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桃胶-炖和开水煮不是一码事

之前我发表过一篇文章是开水煮桃胶的：开水煮的效果。今天心血来潮做了一款炖的，发现口感不是一回事。炖的，胶感好很多！决定在此分享做法。



1⃣️ 隔夜泡桃胶，25-30颗，炖两盅。勤换水、勤剥掉黑色的树皮。



2⃣️ 放上滤网。



3⃣️ 倒入桃胶，倒水没过桃胶1.5-2 cm。



1.5 cm较稠，2 cm稀一些。



4⃣️ 加水到MAX处，设定甜品模式（3小时），开始炖。



5⃣️ 剩下将近半小时完工的时候，每盅倒入适量椰奶、10颗冰糖。






6⃣️ 搅拌一下，盖上盖子继续炖。



完工，一盅热饮：


很胶很胶。👇一切都融合得很好。



一盅冷饮：


永远感觉吃不够。👇 琼枝玉露。