Stewed shellfish with Sydney

Stewed shellfish with Sydney

Introduction:

"Chuanbei is bitter in taste and slightly cold in nature. It not only has a good effect of relieving cough and resolving phlegm, but also can nourish lung yin, dredge lung, moisten lung and clear lung heat. It is a good medicine for treating chronic cough, phlegm and asthma. It is sweet in taste and cold in nature. It enters the lung meridian and has the functions of clearing away heat, resolving phlegm and relieving cough. It is especially suitable for autumn and winter

Production steps:

Step 1: 2 pears, 4 g scallops, and some rock sugar and wolfberry

Step 2: wash the pear, cut the core from the top and empty it to make a pear cup.

Step 3: put Chuanbei, Bingtang and medlar into the pear

Step 4: return the original cover to the pedicle

Step 5: boil water and steam for 30 minutes

Step 6: Sydney slightly cool, according to their preferences, add a little honey, drink with water

Materials required:

Sydney: 2

Rock sugar: right amount

Wolfberry: a little

Chuanbei: 4G

Note: the effect of rock sugar is mainly used for seasoning, because Fritillaria cirrhosa is very bitter.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Original