Beijing style Xiao Diao Li Tang

Beijing style Xiao Diao Li Tang

Introduction:

"Xiaodiaoli soup was a hot drink in autumn and winter in old Beijing. It was popular in Beijing at that time, and it was as famous as bean juice! The streets and alleys of the capital, restaurants and restaurants, have its shadow! Because both the merchants and the merchants use the copper lifting crane to weigh the pear soup. One hanging is one pot and half hanging is half pot. This is the origin of the word "hanging". In ancient times, pears were called zongguo, Kuai Guo, Yuru, MiFu, etc. apart from their attractive fragrance, taste and shape, pears are also praised for their nutritional value. The pulp is rich in fructose, glucose, malic acid and other organic acids, as well as protein, fat, calcium, phosphorus, iron, carotene, thiamine, riboflavin, nicotinic acid, ascorbic acid and other vitamins. Traditional Chinese medicine believes that pear is cold in nature, sweet in taste and slightly acidic. It enters the lung and stomach channels and has the functions of generating body fluid, moistening dryness, eliminating phlegm, relieving cough, reducing fire and clearing heart. It can be used for the treatment of heat disease, thirst, hot phlegm cough and constipation. Pear is also effective for pulmonary tuberculosis because it contains glucosome and tannin. "Pear paste sugar" boiled with raw pear and honey is the most suitable for patients with lung heat and long cough. Xiaodiaoli decoction can not only dispel phlegm heat, treat asthma, nourish yin and moisten lung, but also maintain the voice

Production steps:

Step 1: materials required.

Step 2: wash and tear the soaked Tremella into small pieces.

Step 3: wash the pear and cut the skin into pieces.

Step 4: add water to the pot, add tremella and bring to a boil. Turn to low heat and cook for 20 minutes.

Step 5: add the Sydney, rock sugar and wolfberry.

Step 6: cover and cook over low heat for 1 hour. Turn off the heat.

Step 7: drink hot.

Materials required:

Sydney: 1000g

Rock sugar: 80g

Tremella: 100g

Wolfberry: right amount

Water: 2000ml

Note: Sydney should be cooked with skin, skin cough Runfei effect is better than pulp. Cook slowly over low heat. Use rock sugar, not white granulated sugar.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: sweet