Chrysanthemum pear soup(ju hua li tang )

Chrysanthemum pear soup

Introduction:

"The fragrant chrysanthemum is in full bloom in the golden autumn, with its unique charm and enchanting charm. People are still reluctant to give up after her perfect curtain call, picking, drying, soaking, get a cup of refreshing chrysanthemum tea. Chrysanthemum and pear are combined. The sweet taste of pear infiltrates the withered chrysanthemum. Chrysanthemum melts the faint fragrance hidden in the stamen into thick and light juice This chrysanthemum pear soup, which has been handed down for hundreds of years, is transparent in color, thick in taste and full of fragrance. In the sunshine of late autumn and early winter, cook a bowl for your beloved family

Production steps:

Step 1: prepare a pear, chrysanthemum and rock sugar

Step 2: soak the chrysanthemum in warm water

Step 3: wash and peel the pear

Step 4: keep the peeled pear flesh, peel and core, and do not throw them away

Step 5: put water in the pot and heat it to 50%

Step 6: add the pear flesh, peel and core

Step 7: boil over low heat for about 15 minutes

Step 8: put in the chrysanthemum

Step 9: add rock sugar

Step 10: continue to cook for 5 minutes, then turn off the heat

Step 11: the 100 year old chrysanthemum pear soup is famous for its transparent color, thick taste and fragrant flowers.

Materials required:

Pear: one

Rock sugar: right amount

Chrysanthemum: right amount

Note: 1, pear skin, pear core do not throw away, the thick pear soup depends on it. 2, warm water pot, fresh soup. 3, chrysanthemum soak in advance, put it in when it comes out of the pot, it will not boil, there is a faint smell of chrysanthemum

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light

Chinese PinYin : Ju Hua Li Tang