Tangerine peel and pear soup(chen pi li tang )

Tangerine peel and pear soup

Introduction:

"Tangerine peel and pear soup is a good health preserving product in autumn and winter. Traditional Chinese medicine: pear: sweet and cold, non-toxic, can cure wind heat, moisten the lung and cool the heart; rock sugar: sweet and cold, non-toxic, moisten the heart and lung, detoxify wine; tangerine peel: bitter, pungent and warm, non-toxic, can diarrhea and disperse, regulate qi and dry dampness. Every autumn and winter, we often cook some pear soup at home. Generally, we only use snow pear and rock sugar. Although it can also moisten and reduce fire, it tastes too cold. It's OK to eat a little bit of it occasionally. It's just that people who often eat it can't avoid dampness. Tangerine peel can not only regulate qi, invigorate spleen and remove dampness, but also resolve phlegm and depression. Such three, plus a few liver, kidney, lung wolfberry, even if you eat every day, will not hurt, but both health and heart, even the mood of depression and irritability will gradually improve! It's very simple to cook tangerine peel and pear soup by yourself, but we should also pay attention to the following points: 1. Use Sydney. I really don't know. Most fruit stall owners will tell you which kind of pear is the best for making soup. Generally, it's Sydney. 2. Pear peel and pear kernel have good effects. Pear kernel can add a little sour taste to make the finished product taste better, so don't waste it at all. 3. Boil the pear slowly, and don't be lazy when the ratio is 1 / 3 to 2 / 4

Production steps:

Step 1: bring to a boil in a casserole;

Step 2: when boiling water, cut the flesh into hob pieces, soak it in light salt water, and drain the water before putting it into the pot;

Step 3: cut the peel and core into pieces (the pear must be washed in advance)

Step 4: after boiling the water in the pot, add orange peel, pear peel and pear kernel;

Step 5: bring the fire to a boil and remove the froth during the process;

Step 6: turn the heat down and simmer slowly for about 20 minutes, reduce the water by 1 / 3 to 1 / 2, and remove the residue;

Step 7: add pear meat and rock sugar, bring to a boil over high heat, turn low heat and cook slowly for 5 to 10 minutes until all rock sugar is melted;

Step 8: turn off the heat, add Lycium barbarum, then.

Materials required:

Sydney: 2

Tangerine peel: 20g

Lycium barbarum: 20 capsules

Rock sugar: right amount

Water: moderate

Note: 1, pear and water ratio control in 1:2 is more appropriate, that is 1 jin pear 2 jin water. In the process of cooking, about 1 / 3 to 1 / 2 of the water will be consumed; 2. Boil over high heat, turn to low heat and cook slowly; 3. The amount of rock sugar depends on your own taste; 4. The final degree of cooking depends on your own taste. If you like crisp pear meat, you can cook less, if you like soft and rotten, you can cook more; 5. If you put wolfberry at last, it is not good in color, taste and nutrition. 6. Pear soup, the most comprehensive effect.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Chen Pi Li Tang