An indispensable bowl of nourishing and moistening lung soup for health preservation in autumn -- Wang's ripe pear

An indispensable bowl of nourishing and moistening lung soup for health preservation in autumn -- Wang's ripe pear

Introduction:

"Wang's ripe pear. Yimeng snack has a history of more than 500 years. It is cooked by the king of ripe pears with a secret recipe with a history of hundreds of years. It is a unique Chinese pear with exquisite materials and unique flavor. Speaking of Wang's ripe pear, everyone in Linyi knows it. When night falls, a few humble stalls will appear in the busy sections of Linyi city. In the night with neon lights, people often queue up to taste the sweet ripe pear. It's said that there's something particular about eating ripe pears. You must eat them while they're hot, otherwise they will lose their original taste. The prepared ripe pear is crisp and rotten, melting in the mouth, sweet and mellow, and the fruit is crisp and soft. It has the effects of clearing phlegm and purging fire, moistening lung and relieving cough, relieving alcohol and diuresis, removing trouble and dryness, nourishing liver and heart. It has certain curative effect on asthma, lung heat and chronic tracheitis. Shuangshuang went to Linyi last year and was lucky to taste Wang's ripe pears. For the convenience of tourists, they all choose plastic packaging, about 5 yuan a cup, inserted straw, can drink. Although it's a ripe pear, you can't see the whole pear in it. It's completely turned into slag. You can inhale pulp and beans with a straw. The first time I eat it, I don't have a special feeling. After that, I feel the aftertaste is very strong. I still have aftertaste in my mouth. When I want to eat it again, I have nothing to sell! It's a pity that Baidu on the Internet has adopted the method of Wang's ripe pears, and they go home to cook a bowl. Although they don't have the old soup of Wang's ripe pears and the exquisite raw materials, the taste is still somewhat similar. What's more valuable is that the nutrition must be there when the medicinal materials are added to the diet! In autumn, the sky is clear and the climate is dry, and the dry air in autumn is easy to hurt the lung. Therefore, in autumn, we should choose more food to moisten the lung and promote fluid, nourish yin and clear dryness. First of all, to learn the two kinds of Chinese medicine used in the next ripe pear: Angelica dahurica: warm in nature, slightly sweet in taste. Indications: dispelling wind and dispersing cold, dredging orifices to relieve pain, promoting blood circulation to expel pus, promoting muscle growth to relieve pain, drying dampness to stop tourniquet. According to compendium of Materia Medica, Angelica dahurica "grows skin, moisturizes color, and can be used as facial fat", which is widely used in ancient beauty prescriptions. Fritillaria cirrhosa: bitter, sweet, slightly cold. Return to lung and heart meridian. It has the function of clearing away heat, resolving phlegm and relieving cough. With these two kinds of traditional Chinese medicine into the diet, it can be seen that Wang's ripe pear is absolutely a bowl of lung moistening soup in autumn. Although the surface of my ripe pears looks complete, they are all ready to melt. Just scoop it up with a spoon and take a picture. The back of the spoon is pressed lightly, and it immediately spreads out and turns into pear dregs. It seems that the fire is also in place

Production steps:

Step 1: wash the pear and peel it with a peeler.

Step 2: remove the core from the bottom.

Step 3: put the peeled pears at the bottom of the pot.

Step 4: put in the washed jujube.

Step 5: put in the washed Angelica dahurica and Fritillaria.

Step 6: put in the washed red beans.

Step 7: inject enough water.

Step 8: bring to a boil over high heat, turn to low heat and cook for 2 hours.

Step 9: add the right amount of rock sugar.

Step 10: add osmanthus honey.

Materials required:

Pear: right amount

Red beans: moderate

Jujube: right amount

Angelica dahurica: moderate amount

Fritillaria cirrhosa: right amount

Rock sugar: right amount

Osmanthus honey: appropriate amount

Note: 1, personal feeling is best to choose the taste of soft pear, easy to cook crisp, crisp waste of fire and can not achieve a particularly good effect. 2. The cooking time must be in place, and the pears must be crisp and rotten to reach the degree of melting in the mouth. 3. If you like to eat, you can leave a part of the soup as old soup, packaged in fresh-keeping box, frozen, next time put into the new soup to continue cooking, the taste will be better! 4. After all, Angelica dahurica and Fritillaria cirrhosa are traditional Chinese medicine, and the more is not the better. About 10 grams and 3-5 grams are enough.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet