桃胶peach gum
🌷【产品规格Product Specifications】：250克g/袋bag
🌷【保质期Shelf Life】：18个月months
🌷【产品特点Product Features】：桃胶是一种具有丰富营养价值的天然食材，包括碳水化合物、脂肪、蛋白质和植物胶原蛋白。Peach gelatin is a natural ingredient with rich nutritional value, including carbohydrates, fats, proteins and plant collagen.
桃胶的食用方法
一、木瓜炖桃胶
1、木瓜炖桃胶很好吃，平时制作时可以准备木瓜一个，桃胶十克，清水适量。
2、把准备好的桃胶提前放到清水中浸泡，把它泡涨，泡制时间不能少于十二小时，泡好以后用清水把它洗好，然后分成小块。
3、把桃胶放入到小碗中，入锅蒸制三十分钟，然后把木瓜切开，把蒸好的桃胶放入到木瓜中，然后放入冰糖，接着蒸制二十分钟，一份诱人的木瓜炖桃胶就做好了。
二、桃胶银耳雪梨羹
1、将桃胶放入清水中浸泡一夜12小时左右直到软涨体积大概能涨大10倍以上。再仔细将泡软的桃胶表面的黑色杂质去除，用清水反复清洗后，掰成均匀的小块。
2、银耳用清水泡20分钟变软后，用手掰成小朵。雪梨去皮切成1cm大小的丁。
3、将桃胶、银耳和水放入锅中，大火煮开后改小火继续煮30分钟，此时汤汁开始变得有些粘稠。
4、放入梨丁煮5分钟，再放入冰糖和蔓越梅，边搅拌边煮3分钟，至冰糖彻底融化，汤汁浓稠即可。
三、牛奶炖桃胶
1、桃胶和牛奶是一对理想搭档，平时它们可以放在一起炖食。在制作时，需要准备，桃胶15克，牛奶300g，清水和冰糖各适量。
2、把准备好的桃胶提前放在清水中泡发，浸泡时间不能少于五小时泡好以后的桃胶，需要用清水冲洗干净，然后与牛奶一起入锅，加少量清水，再放入冰糖，用大火烧开，再用中小火炖90分钟即可。
四、椰子炖桃胶
1、取1小把桃胶，用清水浸发约18小时，挑去杂质，洗净；
2、在开始炖煮之前，用清水将核桃肉、红枣、龙眼、莲子清洗干净；
3、将洗干净的核桃肉、红枣、龙眼、莲子放入高压锅，加入1小碗清水，高压锅上汽后压3分钟;
4、将洗净的桃胶倒入炖盅，将高压锅内的食材连同汤汁也倒入炖盅，二者合并后水量应以刚好没过食材为佳，隔水炖上25分钟，20分钟的时候加入适量的冰糖;
5、取出炖好的桃胶糖水，如果吃热甜点，直接加入椰汁就行了，如果想吃冰饮，把炖好的桃胶放到冰箱冷藏，吃的时候再直接加入椰汁，如果觉得还不够冰，可以把椰汁也放到冰箱冷藏一下。
以上信息均来自百度百科🔍
Peach Gum Consumption Methods
First, papaya stewed peach gum
1, papaya stewed peach gelatin is very delicious, usually made when you can prepare a papaya, peach gelatin ten grams, the amount of water.
2, put the ready peach shells into the water in advance to soak, soak it up, soak time should not be less than twelve hours, soak it with water to wash it well, and then divided into small pieces.
3, the peach gelatin into a small bowl, into the pot steamed for thirty minutes, and then cut the papaya, the steamed peach gelatin into the papaya, and then into the rock sugar, and then steamed for twenty minutes, a tempting papaya stewed peach gelatin is done.
Second, peach gelatin silver pear soup
1, will be soaked in water overnight 12 hours or so until the volume of soft up about 10 times larger.Then carefully remove the black impurities on the surface of the softened peach shell, wash repeatedly with water, break into small uniform pieces.
2, silver fungus soaked in water for 20 minutes after the softening, hand broken into small pieces.Snow pear peeled and cut into 1cm size.
3, the peach gelatin, silver fungus and water into the pot, high heat boil after changing to low heat continue to cook for 30 minutes, at this time the soup began to become a little thick.
4, into the pear diced cooking for 5 minutes, and then into the rock sugar and cranberry, while stirring while cooking for 3 minutes, until the rock sugar thoroughly melted, the soup can be thick.
Third, milk stewed peach shells
1, peach gelatin and milk is an ideal pair of partners, usually they can be put together stewed food.In the production, you need to prepare, 15 grams of peach shells, milk 300g, water and rock sugar each moderate.
2, put the ready peach gelatin soaked in water in advance, soaking time should not be less than five hours after soaking peach gelatin, need to rinse with water, and then with the milk into the pot, add a small amount of water, and then into the rock sugar, with a large fire boil, and then stewed in a small fire for 90 minutes.
Four, coconut stew peach plum
1, take 1 small handful of peach gelatin, soak in water for about 18 hours, pick off impurities, wash;
2, before you start stewing, use water to clean walnut meat, red dates, longan, lotus seeds;
3, the cleaned walnut meat, red dates, longan, lotus seeds into the pressure cooker, add 1 small bowl of water, pressure cooker steam pressure for 3 minutes;
4, the cleaned peach gelatin into the stew pot, the pressure cooker ingredients with the soup also poured into the stew pot, the two combined water should be just over the ingredients for the best, simmer for 25 minutes, 20 minutes when adding the right amount of rock sugar;.
5, take out the stewed peach gelatin sugar water, if you eat hot dessert, directly add coconut milk on the line, if you want to eat iced drinks, put the stewed peach gelatin into the refrigerator, eat directly into the coconut milk, if you think it's not icy enough, you can put the coconut milk into the refrigerator to chill a little.
All of the above information is from Baidu Encyclopedia 🔍
🌷【产品规格Product Specifications】：250克g/袋bag
🌷【保质期Shelf Life】：18个月months
🌷【产品特点Product Features】：桃胶是一种具有丰富营养价值的天然食材，包括碳水化合物、脂肪、蛋白质和植物胶原蛋白。Peach gelatin is a natural ingredient with rich nutritional value, including carbohydrates, fats, proteins and plant collagen.
桃胶的食用方法
一、木瓜炖桃胶
1、木瓜炖桃胶很好吃，平时制作时可以准备木瓜一个，桃胶十克，清水适量。
2、把准备好的桃胶提前放到清水中浸泡，把它泡涨，泡制时间不能少于十二小时，泡好以后用清水把它洗好，然后分成小块。
3、把桃胶放入到小碗中，入锅蒸制三十分钟，然后把木瓜切开，把蒸好的桃胶放入到木瓜中，然后放入冰糖，接着蒸制二十分钟，一份诱人的木瓜炖桃胶就做好了。
二、桃胶银耳雪梨羹
1、将桃胶放入清水中浸泡一夜12小时左右直到软涨体积大概能涨大10倍以上。再仔细将泡软的桃胶表面的黑色杂质去除，用清水反复清洗后，掰成均匀的小块。
2、银耳用清水泡20分钟变软后，用手掰成小朵。雪梨去皮切成1cm大小的丁。
3、将桃胶、银耳和水放入锅中，大火煮开后改小火继续煮30分钟，此时汤汁开始变得有些粘稠。
4、放入梨丁煮5分钟，再放入冰糖和蔓越梅，边搅拌边煮3分钟，至冰糖彻底融化，汤汁浓稠即可。
三、牛奶炖桃胶
1、桃胶和牛奶是一对理想搭档，平时它们可以放在一起炖食。在制作时，需要准备，桃胶15克，牛奶300g，清水和冰糖各适量。
2、把准备好的桃胶提前放在清水中泡发，浸泡时间不能少于五小时泡好以后的桃胶，需要用清水冲洗干净，然后与牛奶一起入锅，加少量清水，再放入冰糖，用大火烧开，再用中小火炖90分钟即可。
四、椰子炖桃胶
1、取1小把桃胶，用清水浸发约18小时，挑去杂质，洗净；
2、在开始炖煮之前，用清水将核桃肉、红枣、龙眼、莲子清洗干净；
3、将洗干净的核桃肉、红枣、龙眼、莲子放入高压锅，加入1小碗清水，高压锅上汽后压3分钟;
4、将洗净的桃胶倒入炖盅，将高压锅内的食材连同汤汁也倒入炖盅，二者合并后水量应以刚好没过食材为佳，隔水炖上25分钟，20分钟的时候加入适量的冰糖;
5、取出炖好的桃胶糖水，如果吃热甜点，直接加入椰汁就行了，如果想吃冰饮，把炖好的桃胶放到冰箱冷藏，吃的时候再直接加入椰汁，如果觉得还不够冰，可以把椰汁也放到冰箱冷藏一下。
以上信息均来自百度百科🔍
Peach Gum Consumption Methods
First, papaya stewed peach gum
1, papaya stewed peach gelatin is very delicious, usually made when you can prepare a papaya, peach gelatin ten grams, the amount of water.
2, put the ready peach shells into the water in advance to soak, soak it up, soak time should not be less than twelve hours, soak it with water to wash it well, and then divided into small pieces.
3, the peach gelatin into a small bowl, into the pot steamed for thirty minutes, and then cut the papaya, the steamed peach gelatin into the papaya, and then into the rock sugar, and then steamed for twenty minutes, a tempting papaya stewed peach gelatin is done.
Second, peach gelatin silver pear soup
1, will be soaked in water overnight 12 hours or so until the volume of soft up about 10 times larger.Then carefully remove the black impurities on the surface of the softened peach shell, wash repeatedly with water, break into small uniform pieces.
2, silver fungus soaked in water for 20 minutes after the softening, hand broken into small pieces.Snow pear peeled and cut into 1cm size.
3, the peach gelatin, silver fungus and water into the pot, high heat boil after changing to low heat continue to cook for 30 minutes, at this time the soup began to become a little thick.
4, into the pear diced cooking for 5 minutes, and then into the rock sugar and cranberry, while stirring while cooking for 3 minutes, until the rock sugar thoroughly melted, the soup can be thick.
Third, milk stewed peach shells
1, peach gelatin and milk is an ideal pair of partners, usually they can be put together stewed food.In the production, you need to prepare, 15 grams of peach shells, milk 300g, water and rock sugar each moderate.
2, put the ready peach gelatin soaked in water in advance, soaking time should not be less than five hours after soaking peach gelatin, need to rinse with water, and then with the milk into the pot, add a small amount of water, and then into the rock sugar, with a large fire boil, and then stewed in a small fire for 90 minutes.
Four, coconut stew peach plum
1, take 1 small handful of peach gelatin, soak in water for about 18 hours, pick off impurities, wash;
2, before you start stewing, use water to clean walnut meat, red dates, longan, lotus seeds;
3, the cleaned walnut meat, red dates, longan, lotus seeds into the pressure cooker, add 1 small bowl of water, pressure cooker steam pressure for 3 minutes;
4, the cleaned peach gelatin into the stew pot, the pressure cooker ingredients with the soup also poured into the stew pot, the two combined water should be just over the ingredients for the best, simmer for 25 minutes, 20 minutes when adding the right amount of rock sugar;.
5, take out the stewed peach gelatin sugar water, if you eat hot dessert, directly add coconut milk on the line, if you want to eat iced drinks, put the stewed peach gelatin into the refrigerator, eat directly into the coconut milk, if you think it's not icy enough, you can put the coconut milk into the refrigerator to chill a little.
All of the above information is from Baidu Encyclopedia 🔍
🌷【产品规格Product Specifications】：250克g/袋bag
🌷【保质期Shelf Life】：18个月months
🌷【产品特点Product Features】：桃胶是一种具有丰富营养价值的天然食材，包括碳水化合物、脂肪、蛋白质和植物胶原蛋白。Peach gelatin is a natural ingredient with rich nutritional value, including carbohydrates, fats, proteins and plant collagen.
桃胶的食用方法
一、木瓜炖桃胶
1、木瓜炖桃胶很好吃，平时制作时可以准备木瓜一个，桃胶十克，清水适量。
2、把准备好的桃胶提前放到清水中浸泡，把它泡涨，泡制时间不能少于十二小时，泡好以后用清水把它洗好，然后分成小块。
3、把桃胶放入到小碗中，入锅蒸制三十分钟，然后把木瓜切开，把蒸好的桃胶放入到木瓜中，然后放入冰糖，接着蒸制二十分钟，一份诱人的木瓜炖桃胶就做好了。
二、桃胶银耳雪梨羹
1、将桃胶放入清水中浸泡一夜12小时左右直到软涨体积大概能涨大10倍以上。再仔细将泡软的桃胶表面的黑色杂质去除，用清水反复清洗后，掰成均匀的小块。
2、银耳用清水泡20分钟变软后，用手掰成小朵。雪梨去皮切成1cm大小的丁。
3、将桃胶、银耳和水放入锅中，大火煮开后改小火继续煮30分钟，此时汤汁开始变得有些粘稠。
4、放入梨丁煮5分钟，再放入冰糖和蔓越梅，边搅拌边煮3分钟，至冰糖彻底融化，汤汁浓稠即可。
三、牛奶炖桃胶
1、桃胶和牛奶是一对理想搭档，平时它们可以放在一起炖食。在制作时，需要准备，桃胶15克，牛奶300g，清水和冰糖各适量。
2、把准备好的桃胶提前放在清水中泡发，浸泡时间不能少于五小时泡好以后的桃胶，需要用清水冲洗干净，然后与牛奶一起入锅，加少量清水，再放入冰糖，用大火烧开，再用中小火炖90分钟即可。
四、椰子炖桃胶
1、取1小把桃胶，用清水浸发约18小时，挑去杂质，洗净；
2、在开始炖煮之前，用清水将核桃肉、红枣、龙眼、莲子清洗干净；
3、将洗干净的核桃肉、红枣、龙眼、莲子放入高压锅，加入1小碗清水，高压锅上汽后压3分钟;
4、将洗净的桃胶倒入炖盅，将高压锅内的食材连同汤汁也倒入炖盅，二者合并后水量应以刚好没过食材为佳，隔水炖上25分钟，20分钟的时候加入适量的冰糖;
5、取出炖好的桃胶糖水，如果吃热甜点，直接加入椰汁就行了，如果想吃冰饮，把炖好的桃胶放到冰箱冷藏，吃的时候再直接加入椰汁，如果觉得还不够冰，可以把椰汁也放到冰箱冷藏一下。
以上信息均来自百度百科🔍
Peach Gum Consumption Methods
First, papaya stewed peach gum
1, papaya stewed peach gelatin is very delicious, usually made when you can prepare a papaya, peach gelatin ten grams, the amount of water.
2, put the ready peach shells into the water in advance to soak, soak it up, soak time should not be less than twelve hours, soak it with water to wash it well, and then divided into small pieces.
3, the peach gelatin into a small bowl, into the pot steamed for thirty minutes, and then cut the papaya, the steamed peach gelatin into the papaya, and then into the rock sugar, and then steamed for twenty minutes, a tempting papaya stewed peach gelatin is done.
Second, peach gelatin silver pear soup
1, will be soaked in water overnight 12 hours or so until the volume of soft up about 10 times larger.Then carefully remove the black impurities on the surface of the softened peach shell, wash repeatedly with water, break into small uniform pieces.
2, silver fungus soaked in water for 20 minutes after the softening, hand broken into small pieces.Snow pear peeled and cut into 1cm size.
3, the peach gelatin, silver fungus and water into the pot, high heat boil after changing to low heat continue to cook for 30 minutes, at this time the soup began to become a little thick.
4, into the pear diced cooking for 5 minutes, and then into the rock sugar and cranberry, while stirring while cooking for 3 minutes, until the rock sugar thoroughly melted, the soup can be thick.
Third, milk stewed peach shells
1, peach gelatin and milk is an ideal pair of partners, usually they can be put together stewed food.In the production, you need to prepare, 15 grams of peach shells, milk 300g, water and rock sugar each moderate.
2, put the ready peach gelatin soaked in water in advance, soaking time should not be less than five hours after soaking peach gelatin, need to rinse with water, and then with the milk into the pot, add a small amount of water, and then into the rock sugar, with a large fire boil, and then stewed in a small fire for 90 minutes.
Four, coconut stew peach plum
1, take 1 small handful of peach gelatin, soak in water for about 18 hours, pick off impurities, wash;
2, before you start stewing, use water to clean walnut meat, red dates, longan, lotus seeds;
3, the cleaned walnut meat, red dates, longan, lotus seeds into the pressure cooker, add 1 small bowl of water, pressure cooker steam pressure for 3 minutes;
4, the cleaned peach gelatin into the stew pot, the pressure cooker ingredients with the soup also poured into the stew pot, the two combined water should be just over the ingredients for the best, simmer for 25 minutes, 20 minutes when adding the right amount of rock sugar;.
5, take out the stewed peach gelatin sugar water, if you eat hot dessert, directly add coconut milk on the line, if you want to eat iced drinks, put the stewed peach gelatin into the refrigerator, eat directly into the coconut milk, if you think it's not icy enough, you can put the coconut milk into the refrigerator to chill a little.
All of the above information is from Baidu Encyclopedia 🔍