Stewed pear with Chuanbei to cure cough, how to stew?

Divide the pear into two and cut it, dig out the pear core, crush the Chuanbei and put it in the dug pear hole and put some rock sugar, fix the two halves of the pear with a toothpick, put it in a larger bowl, and make the pear by steaming, the time can be longer, let the pear have more water, drink the water, mash the pear and eat it with Chuanbei rock sugar.

Peel the pear, slice it, add a small amount of water, put an appropriate amount of Chuanbei and rock sugar and cook it for ten minutes, and you're done!

Remove the core of the pear and cut it, then put some rock sugar, then put the Chuanbei in it, and add some water.

Ingredients: 400 grams of pears Accessories: 5 grams of Sichuan fritillary Seasoning: 5 grams of rock sugar.

Detailed instructions. 1.Cut 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.

You can put Chuanbei and rock sugar together in the pitted pear and steam, or you can beat it together into juice and drink.

Peel, core, cut the pear, put rock sugar, Chuanbei, water, and steam in a pot.

Cut the pears and remove the pits, put some rock sugar, add Chuanbei and some water to boil.

Boil pears in boiling water, drink water, and eat pears.

Just let the water boil it! It's going to be stewed for a long time, and it's not all stewed.

Put these ingredients together, cover the lid, and simmer over water for about two or three hours.

Put all the ingredients together and put some water on it.

Usually, it is stewed directly with rock sugar.

Pick a hole in the pear, then put it in the Chuanbei, and put it on the pot to steam.

We don't need any Chuanbei in our hometown, we can just steam the pear and eat it!

Stewed pears with rock sugar are also coughing.

In the "Compendium of Materia Medica", it is said that Chuanbei is sweet and replenished, and it is appropriate to Chuanbei for long-term cough with internal injuries. It is a commonly used traditional Chinese medicine, which has a bitter, sweet and cool taste, and enters the lung meridian. It has the effect of moistening the lungs and relieving cough, clearing heat and dissolving phlegmIt is used for fever cough, such as wind-heat cough, dry heat cough, and lung fire cough.

However, if it is a cold cough, taking Chuanbei will not only not have a curative effect, but will aggravate the condition. Not all coughs can be treated with scallop cough suppressants**.

Chuanbei cough suppressant effect is good and the medicinal properties are peaceful, many Chinese patent medicines used for cough will use Chuanbei as the main formula to ** various types of cough, such as: "Chuanbei cough syrup", "Chuanbei loquat syrup", "bezoar snake gallbladder Chuanbei liquid", "Cough Chuanbei loquat dew", "honey refining Chuanbei loquat ointment" and so on. However, due to the different formulas and dosages, there are differences in use.

Due toChuanbei is suitable for fever coughFirst of all, we need to understand what a fever cough is.

The common characteristic of fever cough is that the sputum coughed up is thick and yellow, and the cough caused by heat and dryness is manifested as dry mouth, less thick and sticky sputum, sore throat, or accompanied by fever and headache.

If the mouth is light and not thirsty, the throat is itchy, and the cough is mainly at night, and the phlegm is thin and white, do not use it, otherwise it is easy to aggravate the condition and need to be treated immediately.

Chuanbei loquat paste or Chuanbei stewed pear is a well-known cough prescription, and Chuanbei is also familiar to everyone. In addition to the above two prescriptions, what else can Chuanbei take?

The practice of stewed pears with Chuanbei:Ingredients: 2 pears, 8g rock sugar, 4g Chuanbei.

Steps: 1. Prepare all the ingredients.

2. Chuan Bei is mashed with a tool.

3. 8g of rock sugar 10g for later use.

4. Soak the pears in water (light salt water) for 15 minutes, then wash them.

6. Scoop out the pears with a small spoon.

7. Use a small spoon to scoop out the pear pits.

8. Put in the Chuanbei powder.

9. Cover the pear "lid" and put the pear in a container.

10. Put it in a steamer and steam it over medium heat for about 1 hour.

11. Finished product drawing.

Ingredients for stewed pear with Chuanbei: 1 pear, Chuanbei powder, 2 red dates, 5 wolfberries, 5 rock sugar, and a small flower of snow fungus.

Steps: 1. Dig the hollow pear of Sydney, be careful not to dig it, and keep the broken pear for later use.

2. Remove the pit of the red dates, tear the snow fungus, and wash them together.

3. Throw all the materials into the hollowed-out pear.

4. Cover with a pear lid and fix it with a toothpick.

5. Put it in a saucepan and simmer for about 30 minutes.

6. Remove from the pan. <>

The above content refers to Encyclopedia - Chuanbei stewed pear.

What are the symptoms of a hot cough? Hot cough is generally accompanied by dry mouth, sore throat, yellow and sticky sputum, not easy to cough up, often accompanied by fever, headache, and red tongue.

The cold nature of Chuanbei is just right for hot cough, and the cough suppressant effect.

Very good! Let's take a look at how to do it.

1. Prepare 3 grams of Chuanbei: Chuanbei has the effect of clearing heat and moistening the lungs, dissolving phlegm and relieving cough, for hot cough, dry cough with less phlegm, and yin deficiency with cough has a good effect 2 3 grams of rock sugar: mainly used for seasoning, because Chuanbei has a bitter taste, add rock sugar to taste, so that the taste is better, and children are easy to take.

3 Sydney pear: Sydney pear is sweet, cold, enters the lung meridian, has the effect of clearing heat, dissolving phlegm, and relieving cough.

How to do it: First remove the pear core, dig a small hole, and be careful not to break the pear. Then crush the scallops and put them in the pear with rock sugar.

Sydney can be filled with or without water. The taste is sweeter without adding water, and the taste is lighter with water, which has no effect on the efficacy. Steam for 30-50 minutes.

When eating, it is best to eat Sydney pears together, the effect is better!

[Core Tips]:If the child in the family coughs non-stop and is unwilling to take medicine, many parents will stew a bowl of Chuanbei Sydney pear for the child to eat, which tastes sweet and can also stop coughing. However, there are many kinds of coughs, and if you give your child Chuanbei pear indiscriminately, it may have the opposite effect.

Coughs can be wet and dry

Cough can be simply divided into dry cough and wet cough, the so-called dry cough is due to the air is too dry, more common in the autumn and winter in the north. The dry cough is mainly dry and astringent, and the sputum is very sticky, like drawing, not easy to spit out, sometimes the cough is severe, and the sputum can also contain blood streaks.

The wet cough is mainly turbid and sticky, generally with cold or wet sputum, the sputum is thin, and it is foamy after spitting. People with damp phlegm are usually accompanied by weakness of the spleen and stomach, greasy and slippery tongue, easy bloating, and diarrhea. In addition, some patients cough for a long time, choke without phlegm, and do not get better after taking cough medicines, which may be an allergic cough caused by wind.

Sydney pear has a sweet and cold taste and has a tonic effect; Chuanbei is also cool, with obvious cough suppressant effect. In addition to cough suppressants, Chuanbei pear can also moisten the lungs. If the child has a dry cough, no or little phlegm, and dry lips, it is feasible to eat a little stewed pear with Chuanbei at this time to nourish yin and moisten the lungs.

However, if the child has a wet cough and has cold phlegm in the lungs, then eat Chuanbei Sydney pears at this time, the dampness will be heavier, but it will aggravate the phlegm, hurt the spleen and stomach, and aggravate the condition.

Stewed pears are steamed. Here's how:Ingredients: 1 pear, 10g Chuanbei, 5g wolfberry, 20g Wuqing rock sugar, 1 bottle of mineral water.

1. Mash 10g of Chuanbei as shown below.

2. Put the mashed Chuanbei into the stew pot, as shown below.

3. Put 5g of wolfberries into the stew pot, as shown below.

4. Put 20g of rock sugar into the stew pot, as shown below.

5. Sydney went to argue and cut the core into pieces, as shown below.

6. Put the sliced pears into a stew pot, add mineral water, and the water will not pass over the pears, as shown in the following figure.

7. Put the stew pot into the pot and simmer for 2-3 hours, as shown below.

8. Take it out after stewing, so that the Sichuan scallop stewed pear is ready, as shown below.