Tremella, Lily and pear soup(yin er bai he xue li geng )

Tremella, Lily and pear soup

Introduction:

"When it comes to autumn and winter, it's hard to avoid irritability. The skin and tongue are dry, and sometimes the breath is uncomfortable. Take a little time to boil a pot of tremella soup, can be used as desserts, can be used as supplements, can be very good to alleviate the discomfort caused by autumn dryness. Tremella fuciformis: sweet taste, flat nature, non-toxic, not only has the effect of Tonifying the spleen and appetizing, but also has the effect of Supplementing Qi and clearing intestines, nourishing yin and moistening lung. It can not only enhance human immunity, but also enhance the tolerance of tumor patients to radiotherapy and chemotherapy. Tremella fuciformis is rich in natural plant colloid and has the function of nourishing yin. Lily: it has a good nutritional function, and also has a certain prevention and control effect on a variety of seasonal diseases caused by the dry climate in autumn. In traditional Chinese medicine, fresh lily has the effect of nourishing the heart and calming the nerves, moistening the lung and relieving cough, which is very beneficial to the weak people after the disease. Sydney: it can cure wind heat, moisten lung, cool heart, eliminate phlegm, reduce fire and detoxify. Pear has the function of moistening lung and clearing dryness, relieving cough and resolving phlegm, nourishing blood and promoting muscle. Pear also has the effect of lowering blood pressure and nourishing yin and clearing heat. It is sweet in taste and cold in nature. It has the functions of generating fluid and moistening dryness, clearing heat and resolving phlegm, nourishing blood and promoting muscle growth. It is especially suitable for autumn consumption. Jujube: sweet, warm, Guipi Weijing, Buzhong Yiqi, Yangxue Anshen, ease the drug function

Production steps:

Step 1: raw material: tremella, lily, Sydney and jujube rock sugar

Step 2: remove the roots of Tremella fuciformis, cut it into small pieces and soak it in cold water.

Step 3: wash the dried lily and soak it in water for one hour.

Step 4: remove the core of jujube and divide it into small pieces.

Step 5: put the tremella into the boiling pot, add enough water.

Step 6: bring to a boil over high heat and cook over low heat for about 1 hour.

Step 7: add the lily.

Step 8: add dates.

Step 9: add rock sugar.

Step 10: peel the pear, cut it into small pieces and put it into the pot.

Step 11: continue to heat for 1 hour until the tremella gelatinized.

Step 12: soft glutinous, fragrant and smooth tremella soup, melt in the mouth.

Materials required:

Tremella: right amount

Red dates: moderate

Sydney: moderate

Lily: right amount

Rock sugar: right amount

Note: 1, tremella must be stewed enough time, until the tremella gelatinized. 2. Lily do not put too early, so as not to cook too bad, lose taste. 3. Red dates will directly affect the color of the soup, if you like white tremella soup, do not put red dates.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Yin Er Bai He Xue Li Geng