The practice of Sichuan shellfish fresh loquat stewed pear soup

Preface. In summer, the weather is hot and dry, and many times children are prone to coughing up phlegm because the weather is not adaptable. After a few hours of stewing with Sydney, loquat and loquat leaves, it not only has a good cough suppressant effect, but also has a strong fruit flavor, and it feels like eating fruit tea, which I believe children and adults like.

Material. Ingredients: 200g loquat, 400g pear, 100g pork meat;

Excipients: 10g of Sichuan fritillary, 2g of monk fruit, 1 candied date.

Sichuan shellfish fresh loquat stewed pear soup.

The required materials are ready. Loquat and pear should be peeled and heart-wrenched, and only the pulp should be taken.

Soak the pork in water and wash it.

Place all ingredients in a saucepan and flatten.

Add purified water to cover the ingredients.

Cover the lid, set up the saucepan and choose the soup. Three hours.

The soup will be fine after three hours. This soup is sweet and moisturizing, and you don't need to add salt or rock sugar or anything, you can taste it directly.

Tips: Loquat and pear should be peeled and heart-wrenched, and only the pulp should be taken.

Sichuan fritillary should be flattened with a knife to facilitate the smell of medicine.

35.Loquat and pear soup.

Ingredients: 7 loquats, 1 pear, 1 handful of dried lilies, 20 grams of rock sugar.

Method Clean the loquat, soak the lily in cold water, cut the loquat from the middle, dig out the core, and then tear off the skin, peel and remove the core of the pear and cut it into pieces, 2Add water to the pot and put the pear pieces to boil, then turn to low heat and fry for 10 minutes, add rock sugar and cook for another 10 minutes, put in loquat and boil, add the soaked lily and cook for another 5 minutes!

Gourmet production: Sichuan scallop stewed pear.

Ingredients.

5.Don't be too anxious to drink the freshly boiled Chuanbei pear water, let it warm or cool before drinking it, the medicinal effect is better.

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. Use a small spoon to dig out the pear core.

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.

Stewed pear is a common medicinal diet for folk cough conditioning, especially for cough caused by lung dryness, it can moisten the lungs, relieve cough and phlegm and relieve asthma, if you add a small amount of wolfberry, it can also play a role in nourishing the liver. So let's take a look at the practice of stewed pears in Chuanbei!

The practice of stewed pears with Chuanbei:

Ingredients: Chuanbei, Sydney, Shouyu wolfberry, rock sugar.

Method: 1. Snow pear and Ya pear can be.

2. Crush Chuanbei into powder.

4. Add 150ml of boiled water.

5. Add the ground Sichuan shellfish powder and wolfberry, and stir slightly.

6. Put the steamer into the stew pot after steaming, cover the pot, heat 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.

Tips:

1. Pears don't need to be peeled, there are a lot of nutrients in pear peels.

2. The amount of water is not too much, it is mainly used to melt the Chuanbei powder, and it can be a little less than this amount of water.

3. The water used for stewing pears is recommended to be boiled water or purified water.

Chuanbei has the effect of suppressing cough, and Sydney pear can relieve cough and phlegm, and strengthen the spleen. The combination of the two can play a role in moistening the lungs and relieving cough, and in autumn, drinking some Sichuan shellfish stewed pear is also very nourishing and nourishing the lungs! But I also want to remind everyone here that if the body is weak and cold, and people with cold lungs and cough should not eat Chuanbei!

Summary. Additional information: Stewed pear with Chuanbei is a health tonic that has the effect of clearing fire, moistening the lungs and relieving cough.

It belongs to the Cantonese cuisine. 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.

The practice of stewed pears with Chuanbei:

Hello, the method of stewed pears with Chuanbei is as follows: prepare 1 raw Sydney pear, 25 grams of rock sugar, and a little Chuanbei. Detailed method 1: Wash and peel the pear, cut it, remove the core, hollow it out, and turn it 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.

Additional information: Stewed pear with Chuanbei is a health tonic that has the effect of clearing fire, moistening the lungs and relieving cough. It belongs to the Cantonese cuisine.

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.

Stewed pears are still very common in daily life, because it is a dietary therapy. This recipe is made when we have an upset throat and a cough. So how do you do that? In order to make it delicious, let's take a look.

The practice of stewed pears with Chuanbei:

1. We first soak the Chuanbei in water, and after soaking, use a paper towel to absorb the water, and it will not stick when it is ground into powder.

2. We can directly put it into a small bowl and grind it, if there is a mixer, it can also be directly polished.

3. Then it is time to process the pear, wash it with water, remove its outer skin, then remove a very small part of its top, and remove the pear core with a knife. But the bottom must be kept.

4. If you want the steamed pear to look good, then at the top of it, we can present it in a wavy shape.

5. Since there is already a space to see in the middle of the pear, you can put rock sugar, Chuanbei, and wolfberry at this time.

6. When all the ingredients are put in, put the pears into the stew pot, and then add an appropriate amount of cool white boil to half of the pears. Then it starts steaming, and you need to wait for an hour and a half.

7. When the time is up, you can eat it, you must eat it while it is hot, at this time the effect is the strongest, and it can relieve cough and phlegm. Eating one pear at a time will do.

The effect of stewed pear with Chuanbei

The main thing is to nourish the lungs. Not only that, Sydney pears are rich in nutrients, malic acid, citric acid, vitamins, carotene, etc., so that after we eat it, it can be moisturized, clear heat and phlegm, which is very suitable for autumn consumption, because during this period, the liver fire in the body is very strong, and Sydney pear is cold, which can well remove the fire in the body, so as to promote the health of the body. Sydney pears can also lower blood pressure in the body, which is very suitable for people with three highs.

Fritillary belongs to traditional Chinese medicine, and the taste is a little bitter, so it is said that the bitter taste of good medicine is good for disease, and it can play a role in dissolving phlegm and relieving cough. It is also a disease that can cough for a long time.

The *** of Sichuan shellfish stewed pear

The thirst-quenching effect of Chuanbei stewed pear is very obvious, but this is a premise, cough is also divided into cold cough and hot cough, if you are a hot cough, then you can't eat Chuanbei stewed pear, because Chuanbei belongs to cold, after eating it is not helpful for the disease, if you have a cold cough, you can eat it, but you must eat it in moderation.

The flavor of stewed pear is very rich, and it is very easy to make. But when we eat, we must eat in moderation.