Скачать или смотреть 【Anti-aging Dessert Soup】Snow Ear Mushroom & Peach Resin

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** Here's what you will need!

The key ingredients for this recipe is Snow Ear Mushroom, which has has been used as an anti-aging ingredient since 200 BC in China. It is recorded to be commonly used by famous Empresses and female members of the Imperial family. It contains large quantities of Beta Carotene. It helps skin regeneration, improves skin flexibility, and decreases wrinkles. It is especially effective if used over the long term.

All of the ingredients used in this product has mild health benefits according to Chinese medicine and add texture to the dish.

Ingredients：
Snow Ear Mushroom - 1 Piece. Select ears that look slightly yellow and well within expiration date.
Peach Resin Gum - 1 Tablespoon (Optional) Select amber color and look fairly clean with fewer impurities.
Dried Gorgon Fruit - 1 Tablespoon (Optional)
Apricot Kernel (Chinese Almond) - 1 Teaspoon (Optional)
Crystal/Rock Sugar - Variable (Depending on how sweet you like)
Goji - 1 Teaspoon

Making the Desert Soup：
Soak the Snow Ear Mushroom in room temperature water overnight for at least 8 hours. Should expand to 4-5 times the size. Clean and remove the yellow base and any particles. Shred it into small pieces.
Soak the Peach Resin Gum in room temperature water as well overnight for at least 8 hours. It will expand to about 10 times the size. Then clean it to remove dirt / particles. This part may take a bit of time.
Soak the Dried Gorgon in the same way
Clean the Apricot Kernel
Fill a medium size pot (very clean w/o oil) with water and add in Snow Ear Mushroom, Dried Gorgon and Apricot Kernel. Do not add more cold water once start to cook.
Put on high heat until the water boils then turn down to medium-low heat and simmer for 2 hours until the water becomes a thicker liquid.
Add in the Peach Gum Resin and Rock Sugar, continue to simmer for 30 minutes. Over cooking the Peach Gum will cause it to melt and lose it’s gummy texture.
Add in the cleaned Goji before turning off the burner, let it sit for 15 mins. And you are ready to be part of this two thousand year tradition!

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