Xueli Chuanbei ice sugar water(xue li chuan bei bing tang shui )

Xueli Chuanbei ice sugar water

Introduction:

"The Sydney syrup for moistening the throat and nourishing the lung is often drunk. It can clear away heat and moisten the lung, generate fluid and quench thirst, relieve cough and remove phlegm. The best choice for boiling Sydney syrup is Huangpi pear. Huangli: it tastes sweet and slightly acidic, and has a cool nature. It can return to the lung and stomach channels, clear away heat and generate fluid, and moisten dryness."

Production steps:

Step 1: 2 Sydney, 5 grams Chuanbei, 2 people's amount of rock sugar

Step 2: peel and core the pear and cut it into small pieces

Step 3: snow pear pieces, rock sugar into the casserole, add appropriate amount of water, boil over high heat

Step 4: change the heat from high to low for about ten to twenty minutes

Step 5: when cooking Sydney, wash the scallops and dry them with napkin. It's easy to mix them into powder. If there is no blender, put them into the pot together with the pear

Step 6: beat the scallops into powder with blender for standby

Step 7: when the Sydney is cooked, mix the scallop powder with a little water and bring it to a boil (if you pour it directly into the hot soup in the casserole, the scallop powder will form a ball)

Step 8: cook Sydney for more than 20 minutes, add scallop powder water and bring to a boil

Step 9: heat clearing, lung moistening, fluid generating and thirst relieving Chuanbei Sydney water is good. It's good to drink it hot or cold

Materials required:

Sydney: 2

Scallop: 5g

Rock sugar: right amount

Note: I like to cook the rock sugar and the pear pieces together, so the pear pieces will be sweeter

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Xue Li Chuan Bei Bing Tang Shui