How to stew pears and Sichuan shellfish powder, and how to stew pears with Sichuan fritillary powder

1. Chuanbei rock sugar stewed pear.

Ingredients: 1 pear, 5g Chuanbei, 3 rock sugar.

Method. 1.Sydney one. Chuanbei powder, 5g is enough for one pear, and the people at the pharmacy will help you make it into powder. Pour a small bowl of water into Chuanbei and remove the black stuff floating on the surface.

2.Remove the core of the pear, put three pieces of rock sugar into the pear, and add more rock candy as many people like.

3.Put Chuanbei powder water into the belly of Sydney, cover the lid of Sydney, and fix it with a toothpick to prevent it from falling apart!

4.Add water to the rice cooker, bring to a boil, put the pears in it, cover the lid, simmer for an hour, unplug it, and let the pears bake for 10 minutes! Be careful with the heat.

5.After the stew, there was a lot of water in the bowl, so I poured out the water and ate only the water and meat in the pear.

Second, this food has a certain effect of relieving cough and reducing phlegm, as well as the effect of strengthening the spleen. Stewed pear with rock sugar Chuanbei is suitable for people with wind, heat, cold, cough and yellow phlegm. Stewed pear has a good effect of moistening the lungs and relieving cough, and long-term consumption can clear away heat and dissipate knots, dissolve phlegm, and relieve cough.

However, it should be reminded that although stewed pears with Chuanbei have a very effective effect on cough suppressants, it is important to remember that it is by no means suitable for any cough. For example, if you have a cold and cough caused by wind and cold, if you use stewed pear with Chuanbei, not only will not relieve the symptoms, but will make the cough worse. The reason is that Chuanbei is a cold substance, and the use of diseases caused by cold is tantamount to "adding insult to injury".

3. Another way to stew Sydney pears with rock sugar Chuanbei: Generally, these ingredients can be boiled together for 20 minutes, and Chuanbei can be put 12 grams each time. Breaking the scallops and then boiling them is conducive to cooking effective ingredients.

The practice of stewed pear with Chuanbei powder.

Ingredients: 1 pear, 25 grams of rock sugar, a little Chuanbei.

Detailed method: 1. Wash and peel the pear, cut it, remove the core and hollow it out into a pear cup.

2. Put a few shellfish and rock sugar in the pear cup, cover the pear lid, and fix it with a toothpick.

3. Put the pears in a bowl, add rock sugar and water, and steam for 30 minutes.

Method. Ingredients:

Ingredients: 400 grams of pear.

Excipients: 5 grams of fritillary.

Seasoning: 5 grams of rock sugar.

Details:1Cut off the pedicle and dig out the heart of the pear.

2.Embed the Chuanbei flour and rock sugar into the inside of the pear, cover it back on the pedicle, thread it with a toothpick, put it in a stew utensil, and simmer for 45 minutes.

Ingredients: snow pear, Sichuan shellfish, wolfberry.

Excipients: rock sugar.

1.Snow pears and duck pears are fine.

2.Scallops are crushed into powder.

3.Cut the pear into hob pieces.

4.Add 150ml of boiled water.

5.Add the ground Chuanbei powder and wolfberries and stir slightly.

6.After the steamer is steamed, put it in a stew pot, cover the pot, heat it over low heat for 1 hour, and you can easily pierce the pear with chopsticks. Remove from the pan and add rock sugar to taste.

Nutritive value. 1. Sydney pear is sweet. Sweet taste has a tonic effect in traditional Chinese medicine.

Sydney's ** enters the lung meridian, which means that this substance has a strong effect on the lungs. Sydney pear is sweet and cold, containing malic acid, citric acid, vitamins B1, B2, C, carotene, etc., which has the effect of moisturizing dryness, clearing heat and dissolving phlegm, especially suitable for autumn consumption. The "Compendium of Materia Medica" records that the pear is also fluent in its sex.

It can be used medicinally to treat wind and heat, moisten the lungs, cool the heart, eliminate phlegm, reduce fire, and detoxify. Modern medical research has proved that pears do have the effects of moistening the lungs and clearing dryness, relieving cough and reducing phlegm, and nourishing blood and muscles. Therefore, it is effective for patients with acute bronchitis and upper respiratory tract infection with dry throat, itching, pain, hoarseness, thick sputum, constipation, and red urine.

Pears also have the effect of lowering blood pressure and nourishing yin and clearing heat, so patients with high blood pressure, hepatitis and liver cirrhosis often eat pears to be beneficial.

2. Fritillary is a traditional Chinese medicine, bitter and sweet, and you can not eat it when you eat it. Fritillary enters the lungs and heart meridians, and has the effect of dissolving phlegm and relieving cough, clearing heat and dissipating condensation. Fritillary not only has a good cough and phlegm effect, but also can nourish the lungs yin, promote the lungs, moisten the lungs and clear the lungs heat, is a good medicine for coughing and phlegm for a long time.

3. Rock sugar, its effect is mainly used for flavoring, because Sichuan fritillary is very bitter. Experts explain that the first thing here is a fever, so rock sugar is used. Generally, cold symptoms, such as menstrual cramps, should use brown sugar, which is warm.

Sichuan fritillary anti-aconite, alumite, mangweed, evil peach blossoms.

In fact, our usual diet is particularly magical, not only to meet our taste experience, but also to have a good regulating effect on the body, among which how to understand the practice of stewed pear with Chuanbei powder, we are usually prone to throat problems or easy to cough friends, you can often eat some of these delicacies.

Ingredients: half a snow pear, 3 grams of Chuanbei, 10 grams of rock sugar, 1 gram of wolfberry.

Steps: 1. Crush Chuanbei into powder.

2. Snow pears and Ya pears can be cut into hob pieces.

3. Put the pears in a stew pot and add 150ml of boiled water.

4. Add the ground Chuanbei powder and wolfberry, stir slightly, and cover the pot.

5. Put it in the middle and lower layers of the steaming oven, start the "pure steaming" program, set it to 100 degrees and steam for 60 minutes, and you can easily pierce the pear with chopsticks.

6. After removing from the pot, add rock sugar to taste.

The correct way to stew pears with Chuanbei is as follows:Ingredients: 2 pears, 10g of rock sugar, 6g of Sichuan fritillary.

Excipients: a small amount of wolfberry.

1. After the pear is cleaned, cut off the top hat.

2. Dig out the kernel with a knife.

3. Soak the fritillary in water for 10 minutes, and then clean it.

4. Dig the pear, put it in a bowl, and put the washed Chuanbei inside.

5. Add an appropriate amount of boiling water.

6. Add an appropriate amount of rock sugar.

7. Cover the top hat and steam for 1 hour.

8. Take it out and let it cool, then it can be eaten.

Step 2: Put it in a bowl and cover it with a pear lid, put it in a steamer, boil over high heat, turn to low heat, and steam over medium-low heat for 60 minutes.

Stewed pear with Sichuan shellfish powder is a delicacy that relieves cough and dissolves phlegm, it is best to hollow out the heart of Sydney, put Sichuan shellfish powder and a few rock sugars, put it in a pot and steam it for 15 minutes to eat.

The correct way to stew pears in Chuanbei, the cough suppressant effect is very good, and even the slag and pears are eaten beautifully.

It can be boiled directly with water, which has the same effect as steaming.

The method is as follows: 1. Prepare pears, Chuanbei, and rock sugar.

2. Peel the pears, remove the core, and cut into small pieces.

3. Put a suitable amount of water in the pot, pour in the pear pieces and rock sugar and cook over high heat.

4. Change the high-heat pot to the medium-heat cooker.

5. When boiling pears, wash the Chuanbei and absorb the water with a napkin, so that it is easy to stir into the end.

6. Chuan Bei is beaten into powder with a mixer and set aside.

7. Put a little water in the Chuanbei powder and stir evenly, if you don't use water first, pour it into the hot pear water and it will form a clump.

8. Boil the pear water for about 10 minutes, pour in the water and mix the Chuanbei powder.

9. Turn off the heat when it boils, and drink it hot or cold.

10. Finished product drawing:

Generally, it takes to steam for an hour. To cook the shellfish and pears together, you need to cut off the top cover of the pears, dig out the heart of the pear, grind the whole shellfish into powder and then add it to the pear, boil it over high heat and then turn to low heat and steam it for about 1 hour, and eat the whole pear with soup and water when eating.

Tips for boiling scallop noodles and pears together.

Since the taste of Chuanbei is relatively bitter, if you feel too bitter to eat, you can also add an appropriate amount of rock sugar to the pear and steam it together, so that it will taste better.

According to the different tastes of individuals, the boiling time of Chuanbei noodles and pears can also be a little longer, so that the pears are more soft and glutinous.

1. Take out the pear, cut the top of the pear with a fruit knife about one-third of the amount, keep it for later use, and then dig out the pear core, so that it will make a cup made of pears, but in this process, be careful not to dig the bottom of the pear thoroughly, and the skin of the pear does not need to be removed.

2. After the pear cup is ready, take an appropriate amount of prepared rock sugar and Chuanbei powder, and then pour in a little boiling water, and then stir the poured Chuanbei powder, because the Chuanbei powder will not melt after cooking.

3. At this time, you should use the pear cover that was cut before, cover it on top of the pear, and then put the pear in the bowl, then put it into the stew pot, and then cover the pot after it is stable, let it boil first, and then cook it over low heat for about 50 minutes, and then you can get out of the pot.

4. It will take about an hour to succeed.

1. Ingredients: snow pear, 10 grams of rock sugar, 2 grams of Sichuan shellfish powder, 3 grams of wolfberry.

2. Snowflake sleepy pears (I didn't buy Sydney pears and replace them with apples and pears for the time being, the quality is also good!) Hehe) 10 grams of rock sugar per pear. Chuanbei flour 2 grams per pear. 3 grams of wolfberry per Shixiang only the amount of pears.

3. Peel and peel the snow pear, remove the top of the upper layer about 1 5 with a knife, and dig out the pear core with a small spoon. Clean the pears and add rock sugar.

4. Put the wolfberry and Chuanbei powder into the pear heart respectively, and fill it with cool white water. If it is inconvenient, you can also chop the snow pear, add ingredients and press it in a pressure cooker for 30 minutes.

Ingredients: 1 pear, 20 grams of old ice and sugar, Sichuan shellfish powder, appropriate amount of water.

1. Wash the pear with water, then cut it into small pieces for later use.

2. Put the sliced pears into a clean stew pot.

3. Add an appropriate amount of rock sugar and Chuanbei powder.

4. Cover and simmer for about 1 hour.

5. Done. <>