Stewed pear with scallop

Stewed pear with scallop

Introduction:

"Fritillaria cirrhosa is a traditional Chinese medicine with bitter and sweet taste. Fritillaria thunbergii enters the lung and heart meridians, and has the functions of resolving phlegm, relieving cough, clearing heat and dispersing nodules. Chuanbei, there are many selection of stress, what is not the bigger the better, the color should be white with beige. General Chinese medicine shop can also buy. There is a saying for stewing Sichuan scallops with pears, that is, Sichuan scallops are softened and washed in advance, then mashed into powder and steamed with pears, which seems to be more professional with more procedures. However, I asked a traditional Chinese medicine doctor, saying that it is OK to directly mash into powder and steamed with pears, and there is no need to soften. A pear with seven or eight Chuanbei, no more than ten can be. Sichuan scallops are cool and should not be eaten too much. "

Production steps:

Step 1: wash Sydney

Step 2: cut Sydney in half

Step 3: remove the core and empty it into a pear cup

Step 4: pound the scallops into powder

Step 5: add scallops and rock sugar into the pear cup

Step 6: cover the pear cover just cut off and fix it with toothpick

Step 7: put the pear in a bowl, bring to a boil over high heat, steam over low heat, or stew for 60-90 minutes, or until the pear is soft and transparent.

Materials required:

Sydney: 4

Rock sugar: 100g

Scallops: 20

Notes: [tips]: 1. The bowl for steaming pears is better to be deep, and the stew cup is better, because there will be a lot of pear water after steaming pears, so we should drink it together. 2. Stewed pears don't need to be eaten immediately. Let them fall to room temperature naturally and taste more moist.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: sweet