Pear loquat soup(xue li pi pa geng )

Pear loquat soup

Introduction:

"In spring, when the weather is dry and the things are dry, the children in the family start to get angry and cough. They can't take any medicine. So I didn't give him any medicine at all. Two days ago, he said that he wanted to eat mango. It was very popular, so when he bought it, he saw loquats nearby and bought them by the way. In other words, loquat is only available in this season, but not after the season. Think of when I was a child, every loquat down to the season, must buy to eat. When I was in college, my father took me to Jinan. There were loquat vendors carrying baskets on the streets of Jinan. My father bought some for me, but it's sour. But I think it's delicious! "

Production steps:

Step 1: prepare materials

Step 2: cut the loquat into pieces and add water

Step 3: drain lotus root powder with cold water

Step 4: after the loquat pear is soft, stir and pour in the lotus root powder until the soup shrinks and thickens, then turn off the heat

Step 5: after the loquat and Sydney soup is cooled, add honey to taste

Materials required:

Loquat: 100g

Sydney: 100g

Lotus root powder: a small bag

Honey: a little bit

Note: if you are not in a hurry, you can use Tremella to cook. First put Tremella into the pot until it is soft and rotten, then add loquat and Sydney to continue to stew. But it's better to eat lotus root in spring.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Xue Li Pi Pa Geng