Sugar tremella and pear soup(bing tang yin er xue li geng )

Sugar tremella and pear soup

Introduction:

"Although autumn is coming, the summer heat has not completely subsided. The late autumn of this year means that autumn tiger will continue for a long time. This rock sugar tremella and Sydney soup can not only clear away heat, but also moisten the lung and clear away dryness. It's the right time to eat it in this season! "

Production steps:

Step 1: prepare dried Tremella

Step 2: after cleaning for several times, soak the hair in water

Step 3: expand the volume and make the ear piece soft

Step 4: cut small flowers with scissors, and throw away the Yellow roots

Step 5: put half a pot of water (if you like to drink soup, you can put more water, if you like thick, you can put less water)

Step 6: bring to a boil over high heat, turn to low heat and simmer slowly for about 30 minutes until the tremella is melted and the soup is thick

Step 7: clean and peel the pear

Step 8: cut into small pieces

Step 9: put into tremella soup, stir well

Step 10: cover and simmer for 15 minutes

Step 11: put a few medlar, and put in the right amount of rock sugar, stir well, continue to cook for 5 minutes

Step 12: turn off the heat after boiling to your favorite consistency

Step 13: cool and eat. Refrigerate in the refrigerator for an hour and eat it. It's refreshing!

Materials required:

Tremella: a big flower

Pear: one

Rock candy: a handful

Medlar: Several

Precautions: 1. Don't peel the pear in advance to avoid oxidation and blackening. It's better to peel and cut it into pieces before putting it into the pot, and then put it into the pot immediately; 2. Stew the tremella in low heat to make it thick, with better effect and taste; 3. Put the rock sugar according to your taste.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet

Chinese PinYin : Bing Tang Yin Er Xue Li Geng