Sai Hing Peach Gum Fungus Longan Tonic Soup 世兴桃胶银耳桂圆汤

Cooking Method

• Soak Peach Gum

  • Place peach gum in a bowl with cold water and soak for 8 hours until expanded and softened.

  • Drain and gently rinse, optionally removing any dark impurities.

• Prepare Soup Base

  • In a pot, combine the other ingredients from the pack (snow fungus, Zhangzhou dried longan, red dates, goji berries, and rock sugar) with about 1.5 L of water. 

• Simmer

  • Bring to a boil, then simmer for approximately 1 hour until ingredients are tender, flavors are released, and broth is lightly fragrant.

• Incorporate Peach Gum

  • After initial simmering, add in the soaked peach gum. Continue to cook until it blends into the soup and achieves that pleasing translucent, bouncy texture.

• Finish

  • Once the peach gum is tender and everything is well combined, remove from heat.

  • Optionally, for a creamier touch, stir in a splash of milk or oat milk before serving—as suggested in the product description.

烹煮方法

浸泡桃胶
将桃胶放入碗中，加入清水浸泡约 8小时，直至膨胀变软。
浸泡后沥干并轻轻冲洗，必要时去除黑色杂质。

准备汤底
在锅中加入包装内的其他食材（银耳、漳州桂圆干、红枣、枸杞、冰糖），并倒入约 1.5公升清水。

慢煮
大火煮沸后转小火，炖煮约1小时，直至食材变得软糯，汤水清香四溢。

加入桃胶
待汤底炖煮一段时间后，放入已浸泡好的桃胶，继续煮至完全融入汤中，呈现晶莹透亮、Q弹的口感。

完成
当桃胶和食材完全熟透、融合后即可关火。
如需更浓滑口感，可按喜好加入少许牛奶或燕麦奶后享用。