Shuttle Chef Recipe – Bean Curd Skin, Barley and Peach Gum Sweet Soup

Product: 3L Shuttle Chef  – Outdoor (RPE3000)

Bean Curd Skin/15g
Peach gum/40g (soak in water overnight, wash and drain)
Rock sugar/90g
Water/6 cups
1) Put all the ingredients into the inner pot of the braising pot (except the rock sugar), cover and bring to a boil, continue to cook for 10 minutes on medium heat.
2) Add the rock sugar and simmer until it dissolves, cover and bring to a boil over medium heat again, turn off the heat, put it in the outer pot of the simmering pot, simmer for 90 minutes, and finish.


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