Stewed shellfish with Sydney

Stewed shellfish with Sydney

Introduction:

"Chuanbei is cool and sweet. Entering lung and stomach channels. It has the effect of moistening lung, relieving cough, resolving phlegm, relieving asthma, clearing heat and resolving phlegm. Sydney --- sweet taste, cold nature, contains malic acid, citric acid, vitamin B1, B2, C, carotene, etc., with the effect of generating body fluid, moistening dryness, clearing heat and resolving phlegm. It is especially suitable for autumn consumption

Production steps:

Step 1: 2 Sydney.

Step 2: peel and remove the heart of Sydney, and cut into pieces for later use.

Step 3: wash the wolfberry, rock sugar, and crush the scallops (I asked the staff of the drugstore to crush them when I bought them) for standby.

Step 4: put everything into the stew.

Step 5: add the right amount of water (stew, stew the process of water will not be less, their own measure of how much water to add it. I made this for two people, four bowls of water.)

Step 6: Boil the water in the soup pot, put the water into the stew cup, and stew with water.

Step 7: simmer for 1-1.5 hours.

Step 8: one word - run!!!

Materials required:

Sydney: 2

Sichuan scallop: right amount

Wolfberry: right amount

Rock sugar: right amount

Note: pay attention to food. Fritillaria thunbergii has Aconitum, alunite, mangcao and peach blossom. When eating Sichuan scallop stewed with Sydney, you should pay attention not to touch these food.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: sweet