The biggest feature of autumn climate is "dryness", which is harmful to people's lungs, so I usually cook a bowl of pear flower soup at home to nourish yin and moisten dryness and nourish the lungs.
There are many ways to boil pear soup. Simply stew pears with rock sugar for 20 minutes, which is simple and delicious.
I will introduce two kinds of pear soup to you. One is sweet and can be used as dessert. The other is salty and can be used as soup.
Pear tremella decoction
Pears have the functions of nourishing body fluid, quenching thirst, nourishing yin and moistening dryness after being cooked, and it will be better to eat tremella with the same effect of nourishing yin and moistening dryness.
Ingredients (two persons): 2 fresh pears, 50g tremella, and appropriate amount of rock sugar.
Tool: electric casserole
Exercise:
1. Wash tremella, remove impurities, and soak in clear water 1 hour. Tremella is soft, which means it has been soaked. If it is hot water, it will take about 40 minutes.
2. Put the soaked tremella into a saucepan, add appropriate amount of water, add rock sugar, start stewing, and simmer for 2 hours.
3. Peel the fresh pears, wash them, cut them into small pieces, put them in a saucepan and simmer for 20 minutes.
You can serve the soup when it is cold.
Tips:
1, the nutritional effect of pear skin is very good. Intellectually, it is best not to peel, wash, cut into small pieces and stew together. There is a lot of crude fiber in the pear skin, but I think it affects the taste a little, so I peeled it and stewed it.
I cut the pear into small pieces, so I stewed it for 20 minutes, for fear that the nutrients in it would be lost if it took too long.
3, pear tremella soup, it is best to drink on the same day, do not leave it for the next day.
Sydney lily meat pie soup
Our family cooks this soup every two or three days these days.
Effects of several ingredients on Sydney lily meat pie soup;
Lily: Nourishing yin and moistening lung, clearing heart and calming nerves, beauty beauty, preventing cancer.
Sydney: promoting fluid production and moistening dryness, clearing away heat and resolving phlegm, nourishing blood and promoting granulation.
Lean pork: Supplementing protein and fatty acids, nourishing yin and blood, nourishing yin and moistening dryness.
Ingredients: lean pork, one in Sydney and one in dried lily.
Seasoning materials: raw starch, edible salt.
Tools: water-proof stewing cup
Production method:
1. Soak the dried lily in clear water for later use.
2. Wash the lean pork and chop it into meat. Put a little salt in the meat during chopping, and then chop it. (The meat pie steamed in this way tastes good, and it won't feel bland. )
3. Put the minced meat into the stew, add a proper amount of raw flour, stir well, and flatten the meat pie.
4. Add dried lily, add appropriate amount of water and start stewing. Don't put too much water, just the right amount. You should put the Sydney slices later, so leave some room.
5. Wash, peel and slice Sydney.
6. After stewing the soup for 30 minutes, add the Sydney slices and stew for another 30 minutes.
Food is a very strange thing. On the basis of the original collocation, add new ingredients, some will retain the original taste, and some will form a new taste, just like this Sydney Lily Meat Pie Soup. But in any case, Lily and Sydney are a good match. A bowl on a normal day is very refreshing.
Hello, I'm glad to answer your question. What is the correct way to make pear soup? My answer is: autumn is crisp, especially suitable for making a pot of pear soup to eat in this season. In autumn, while nourishing, we also need to make some food to remove fire and reduce dryness. There is no doubt that pears have this effect. Pears are cold, but the coldness is reduced after cooking, and the effect of moistening lung and relieving cough, clearing heat and removing fire is better.
Not all pears can be used to make pear soup. We should choose ripe yellow or white pears to make it, because ripe pears are less sour and taste better, such as Fengshui pear and Sydney. When cooking pear soup, in order to increase its taste or nutritional richness, some other ingredients will be added when making it, which can be added according to your own taste and preference. Such as tremella, lotus seeds, lilies and other ingredients.
Share a method of making pear flower soup with friends, I hope friends will like it.
Making a tutorial
Olitang
Features: sweet and delicious, delicate and smooth, rich in nutrition and simple to make.
Need ingredients
Ingredients: 2 Feng Shui pears.
Ingredients: Tremella fuciformis 1 piece, Lycium barbarum, 30g rock sugar.
~ ~ ~ Start making ~ ~ ~
Step 1: Put the tremella into a pot, soak it in warm water, then remove the roots and tear it into small pieces by hand.
Step 2: Put the Lycium barbarum into a bowl and pour in warm water to soak it. Peel and core pears and cut them into small pieces for later use.
Step 3: Pour a proper amount of water into the pot and bring it to a boil. Boil tremella in a pot for 1 hour, so that its nutrients and gum can be fully released.
Step 4, then put the pear pieces, cover them and stew for 30 minutes. Finally, add rock sugar and medlar and continue to cook for 20 minutes.
Making skills of "boil pear soup"
1, pear soup should choose pears with more ripe juice, so it tastes good.
2. The function of adding tremella is to make the soup thicker. Increase lubricity. Because tremella is rich in gum.
3, tremella is resistant to cooking and not easy to cook, so it should be cooked in advance.
If you want pears to melt in your mouth, you can extend the cooking time.
label
The ingredients of pear flower soup have no fixed ingredients, so you can match them according to your own taste. Pear has been cooked for a long time, and a variety of ingredients are added, which makes it have health care effects such as clearing away heat and moistening lung, relieving cough and resolving phlegm, strengthening spleen and appetizing, nourishing, etc. Therefore, eating pears to prevent dryness is most suitable for autumn. Do it yourself, it will always be delicious! I am Xiyang. If the above content is helpful to you, please pay more attention? Comments, western thank you very much for your support and reading. Thank you!
Hello, everyone.
In autumn, the human body is prone to discomfort symptoms such as dry skin, dry mouth and throat, and dry cough. As the old saying goes, you should nourish yin in autumn and winter. At this time, seasonal fruit pears come in handy. Pear juice is crisp and sweet in autumn, which is very suitable for moistening.
I don't like pears, but if I cook pears into soup, I can drink several bowls at a time. Today, I will share with you an old Beijing soup-Little Diao Li soup.
The Origin of Little Diao Li Soup
According to legend, Qianlong once went down to the south of the Yangtze River and passed through Zhaozhou (now Zhaoxian County, Hebei Province). He was thirsty and hoarse. The accompanying doctor prescribed several prescriptions, but none of them got better after eating them. One day, after a trip to Zhao Zhouqiao, Gan Long and his party were not in the mood to see Zhao Zhouqiao because of a sore throat, so they sat down at a roadside tea stall and asked for a bowl of tea. After the entrance, Gan Long felt pure heart and moistened lungs, and the feeling of sore throat suddenly disappeared. Ganlong was surprised and asked the shopkeeper why this tea was tea. The shopkeeper said it was pear soup stewed by himself. Because the owner's surname is Li, all the neighbors call this soup Li Li Tang. Later, the formula and stew of Lee's pear flower soup spread among the people. At that time, Li's pear soup was called "small hanging pear soup" because copper hanging was used as the weighing object of pear soup, one hanging was a pot and the other was a half pot.
In the past, the small hanging pear soup paid attention to the use of Sydney in Nanzhuang, Zhao County, Hebei Province, and now it can also be used as crown pear, which can be seen everywhere in supermarkets. Here are the specific methods.
food
Crown pear 2 (peeled about 500g), Tremella 60g (soaked), rock sugar 50g, preserved plum 4, clear water 1000g, Lycium barbarum10.
working methods
(1) soak tremella in warm water for half an hour, then soak it in cold water for half an hour (so tremella is easy to boil out gum and pear soup will be thicker), then wash it, remove the yellow hard core and tear the white part into small pieces.
(2) Rub the skin of Guanli pear with large grains of salt, then rinse it, peel it (don't throw it away), and cut the pear into small pieces after removing the core. Wash the medlar for later use.
③ Pour clear water into the pot, add pear skin, bring to a boil with high fire, and cook for 5 minutes with medium fire after the water is boiled; Add tremella and continue to cook for 5 minutes; Take out pear skin, add pear flesh and plums and cook for 10 minute; Add rock sugar and Lycium barbarum, turn to low heat and cook for 5 minutes; Finally, turn off the fire and simmer for 5 minutes.
Boiled pear soup can be drunk hot or cold, and unfinished pear soup can be put into a fresh-keeping box and stored in the refrigerator.
My recipe is not very sweet when it is hot, but it is a little sweet when it is cold, but there is not much boiled pear water. If you like soup, you can adjust the ratio of pear to water (mine is almost 1:2) and add some rock sugar appropriately. Plums are used to enrich the taste. Different varieties of Prunus mume have different acidity, which can be increased or decreased according to their own tastes.
Pears in autumn are very cheap. Those who don't like pears can try this pear soup. I'm sure you will like it.
Keep the change. This is the most real and quick way.
Ingredients: Sydney 1 piece, 5g rock sugar, half a tremella.
1, clean pears.
Peel the pear, don't throw it away.
3. Cut the pear into pieces for later use.
4. Wash the tremella hair for later use.
5. Tremella, pears, pear skins and rock sugar are all put into the pot together.
6. Add appropriate amount of hot water.
7. Bring the fire to a boil, then turn to low heat and cook for more than half an hour.
8. Tremella can be eaten when cooked into soft glutinous rice.
One pear, 20-25g sugar, 30g lotus seeds, 30 oranges 10- 15, 30 lilies, and 0 medlar 10.
1, lotus seeds soaked in water 10- 15 minutes.
2. Pour in half a pot of water, add lotus seeds, boil over high heat and turn to low heat for 30 minutes.
3. Add rock sugar, pears and lilies. Bring the fire to a boil, add the dried tangerine peel and turn to low heat for 60 minutes.
4. Add Lycium barbarum and continue to cook for 3-5 minutes.
When the seasons alternate, the air will be dry and people will easily get angry. At this time, some people like to drink pear water and want to get rid of fire by drinking pear water. There is some truth in this practice, but we should also pay attention to it when boiling pear water. Only the pear water cooked in the right way can have excellent fire-removing effect. If the cooking method is incorrect and the effect of removing fire is not obvious after taking it, then how to cook pear water correctly and how to cook it will have a good effect of removing fire?
How to boil pear water to remove fire
1, if you want to cook pear water that can remove fire, you should pay special attention when you choose to leave. You must choose those big Sydney. These pears are tender and juicy, and the effect of clearing away heat and fire is excellent. People drinking pear water can not only clear away heat and fire, but also moisten the lungs and relieve cough.
2. If you want to let the boiled pear water go away, you should pay attention to the handling of pears. After washing, cut the prepared Sydney in the middle and dig out the pear beard in the middle, but don't remove its skin. Cut the processed Sydney into pieces and put them into a stainless steel pot, then add some pure water and rock sugar, boil it with high fire and stew it for 40 minutes with low and medium fire. At this time, the pear water in the pot can be cooked, and the effect of cooling it out is particularly good.
Correct method of boiling pear water
1, method 1
When boiling pear water, you can prepare a fresh pressure, a small amount of medlar and honey, crystal sugar, and then prepare a bigger bowl. After washing the prepared pressure with clear water, cut it at 4/5 of his place, dig out the pear core with the remaining 1/5 as a cover, fill the middle with clear water, then put the prepared medlar and crystal sugar in, then cover the cut pear, fix it with a toothpick and put it in a bowl.
2. Method 2
When boiling pear water, you can mix it with other ingredients that can nourish yin and moisten dryness, such as tremella and lily, which are the best ingredients when boiling pear water. When cooking, you need to soak tremella and lily in warm water in advance, tear tremella into small flowers, wash the prepared fruit pear, remove the pear core and cut into pieces, put all the prepared ingredients together in a casserole, add a proper amount of crystal sugar and water to heat, cook for half an hour with low fire, and take out the pear water to eat tremella and lily after cooking, so as to nourish yin.
Hello, everyone. In autumn, people are prone to discomfort such as dry skin, dry mouth, dry throat and cough. As the saying goes, nourishing yin in autumn and winter. At this time, this season's fruit pears come in handy. Pear juice in autumn is crispy and delicious, which is very suitable for moisturizing and drying. I don't like pears, but if I cook pears into soup, I can drink several bowls at a time. What I want to share with you today is Beijing Old Beijing Xiao Li Tang. According to legend, Qianlong once went down to the south of the Yangtze River and crossed Zhaozhou (now Zhaoxian County, Hebei Province). He is thirsty, painful and hoarse. The accompanying doctor prescribed several prescriptions, but none of them got better after eating them. One day, Gan Long and his party came to Zhao Zhouqiao. Because of their sore throat, they were not in the mood to see Zhao Zhouqiao, so they sat down on the coffee table by the roadside and asked for a bowl of tea. After entering, Qianlong felt that his lungs were fresh and moist, and his sore throat disappeared. Gan Long was surprised and asked the shopkeeper why this tea was tea. The shopkeeper said he made pear soup himself. Because the owner's surname is Li, the neighbors call this soup Li Li Tang. Later, the formula and stewing method of Lee's pear flower soup spread like wildfire among the people. At that time, copper hangers were used as scales for pear soup. A hanger is a pot and a semi-trailer is a half pot, so Li's pear soup is called Xiaoxing pear soup. In the past, the small carved pear soup used Sydney from Nanzhuang, Zhao County, Hebei Province, but now it can also be used in crown pear, and supermarkets can buy it everywhere. The specific method is as follows. Materials: crown pear 2 (about 500g, with core and skin), Tremella 60g (after soaking), rock sugar 50g, plums 4, water1000g, Lycium barbarum10g. Practice 1 soak the fungus in warm water for half an hour, then soak it in cold water for half an hour (so that the fungus can be easily boiled out of chewing gum and the pear soup becomes thicker), then wash it and remove the yellow hard objects. Core, and then tear the white part into small pieces. (2) Wash the skin of Guanli pear with large particles of salt, then rinse, peel (don't throw away the skin), remove the core and cut the pear into small pieces. Wash the medlar for later use. ③ Pour clear water into the pot, add pear skin, bring to a boil with high fire, and then cook for 5 minutes with medium fire; Add tremella and continue to cook for 5 minutes; Remove pear skin, add pear meat and cook for 10 minutes. Add rock sugar and medlar and cook for 5 minutes. Finally, turn off the fire and cook for 5 minutes. Cooked pear soup can be drunk both hot and cold. You can put it in a fresh-keeping box and keep it in the refrigerator. My recipe is not very sweet when it is hot, but a little sweet when it is cold, but there is not much water for boiling pears. If you like soup, you can adjust the ratio of pear to water (my ratio is almost 1: 2), and the amount of rock sugar is also appropriate. Plums are used to enrich the taste. Different varieties have different acidity. You can increase or decrease it according to your own taste. Pears are cheap in autumn. If you don't like pears, you can try this pear soup. I'm sure you will like it. I like food, life and sharing. If you like my answer, please pay attention and move on. Welcome to interact with me? .