The sky outside the window is high and the clouds are light, and the window is full of sweetness.
Where does the sweetness come from? My guest, look down.
Pear soup is called soup because it can be drunk directly like water after cooking, and the tremella inside is brittle. If it is a stew, it needs to be simmered slowly, and the tremella will be sticky and waxy.
When I first drank it, I always felt that there were other things besides rock sugar, Sydney and Lycium barbarum, but I didn't know what they were. Ask the chef to know that the unique taste is plum.
Adding plums to pear soup is a genius idea!
The best pear for pear soup is Xuehua pear, and crown pear can also make it. Early crisp pear juice is not suitable for it. Korla fragrant pears are best eaten directly, and cooking soup will ruin things. Soak pears in salt water for a while, then rub or brush them with salt, peel them (peel them when cooking soup, don't throw them away, it will make pear soup more beautiful), and cut them into pieces for later use.
Because the water quality varies from place to place, it is recommended to cook with mineral water. After all, you have to drink it after cooking.
Some people say that tremella should be soaked 1 hour in advance, but it won't take that long. One trick can greatly reduce the soaking time. Rinse the tremella with cold water first, then add a small amount of sugar, then add warm water, cover it, and it will be ready in almost 20 minutes.
It is ok to use tangerine plums for plum, and some people use green plums, but don't use dried plums, blueberries, strawberries and raspberries. As you can see, this raspberry is not a plum. Adding plum will have a unique sweet and sour taste. Try it if you don't believe me. You'll never forget it.
It is recommended to use enamel pots, stews, rice cookers, etc. Used to cook soup. Rice cookers stew purple casserole slowly through water, so it is not recommended to make soup, but these stews are fine.
After the water is boiled, add pear pieces, pear skins, tremella, crystal sugar, preserved plum and medlar, and take out for about 30 minutes.
Good food is often time-consuming and labor-intensive.
Lotus seeds, for example, are not easy to harvest, so they should be peeled one by one. Soak in 15 minutes when eating, and then cook in a pot. Turn off the heat after boiling and cook for 30 minutes.
Then add pear, crystal sugar, lily, tangerine peel and medlar.
Golden soup, shining with quiet lilies, beautiful medlar and vicissitudes of dried tangerine peel.
The unique aroma of dried tangerine peel is the soul of this soup, the lotus seeds are slightly bitter, and the sweet and sour rock sugar pears are the essence of the soup.
Compared with the above, this is the simplest method.
But it's really delicious.
Just like life, simplicity is true.
Just like people, a pure heart is the easiest to move.
The production is also very simple:
Remove the whole pear from the top, dig the pear core from the top, add rock sugar, put the whole pear in a bowl and stew it in water. Glug, this is the sound of time.
Give mom a bowl, give dad a bowl, give yourself a bowl, sit cross-legged on the sofa, eat pears while digging, drink sweet pear soup, chat with family, watch TV, or Doby cats and dogs.
The slow life in the fast times is especially precious.
May you also enjoy this sweet white dew.
Today's white dew, white dew is gray, drink a bowl of pear soup, clear the heart and moisten the lungs, and have a taste.