The end of cough(ke sou de zhong jie zhe chuan bei zheng li )

The end of cough

Introduction:

"Recently, the cold virus is very rampant. My greedy cat was caught by accident. It's been several days, but I still have a bad cough. It's said that steamed pear with Chuanbei is easy to use, so I want to have a try. Who knows that it's not the season to eat Sydney now. I finally found someone to sell Sydney in the supermarket. I bought two of them and they looked white on the surface. Who knows that when I came back, it was black inside. I was so angry. So I went to the fruit supermarket to sell it. People said that there is no Sydney now, only crown pear. So I have to buy this one. Try it. There was a little episode in the process of steaming. In the past, I didn't put any water into the steamed pears. This time, I did. But when I was about to steam well, I found that it was a little sticky and didn't come out of the water. I also added some water. Oh, it's really twists and turns. I hope the effect is very good and it's not in vain. "

Production steps:

Step 1: raw material drawing

Step 2: peel the pear, cut into small cubes, add 3 / 4, then add scallop powder and rock sugar

Step 3: add the remaining pears, cover them, add proper amount of water and steam them in the drawer

Step 4: steam over low heat for one hour

Materials required:

Crown pear: one

Scallop powder: 10g

Rock sugar: right amount

Water: moderate

Note: stupid nagging two: 10 million do not like me, do not put some water will be viscous. For better absorption, it is suggested to grind the scallop into powder by cooking machine.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Ke Sou De Zhong Jie Zhe Chuan Bei Zheng Li