Chinese Food
Not afraid to drink sugar water in autumn and winter
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Drink more sugar water in autumn and winter. It's not only sweet and delicious, but also can moisturize the body. Although the south is not as dry as the north, it's actually the dry and itchy season for the skin. Rub more lotion and drink more sugar water. If there are many people, they can make a pot for the whole family to drink. If there are few people, it's like I use a stew pot to make a cup of stew every day. It can also make the complexion ruddy, beautify and knead. In fact, there are many ingredients that can be used to boil sugar water in autumn and winter. Report a string of your own matching and rotating to make ha ~ tremella, red dates, job's tears (stir fry to slightly yellow before using), white fruits, lotus seeds, tangerine peel, Siraitia grosvenorii, red beans, Sydney, corn, white radish, horseshoe, bamboo cane Is it enough to produce many kinds of sugar water? Recently, I have had a cough. So this time, I added a little scallop powder to the sugar water [Sydney Lily and tremella soup]. The cough relieving effect is better.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredient
Step2:Soak the tremella in advance. Then cut it into small pieces (which is more conducive to the rapid gelation of Tremella). Peel and cut the Sydney into small pieces. Break the lily into pieces and wash it.
Step3:Pour the processed tremella and pear into the beaker (do not put the lilies in first). Fill the beaker with boiling water until it is eight minutes full. Cover and simmer for 10 minutes. This step is to preheat the beaker and ingredients
Step4:Open the lid after 10 minutes. Carefully filter out the hot water in the beaker.
Step5:At this time, pour Lily and scallop powder into the stewing beaker. Quickly pour the newly boiled water into the beaker until it is eight minutes full. If the ingredients are mature, it will increase the size of scallop powder. Buy some scallop powder in the traditional Chinese medicine shop and let the shop grind it for you. I think it's better than the whole scallop
Step6:Put on the lid of the beaker immediately. It's OK to stew all night in the daytime for an afternoon. But I always drink sugar water in the morning. So I'm used to doing the above steps before I go to bed and then go to bed at ease. I can drink sugar water when I get up the next day.
Step7:Get up the next morning. Open the lid. Pour in the lollipop and wolfberry. Stir until the lollipop melts completely and you can drink it. I know someone will ask why the wolfberry should be put last. Shouldn't it be put in early in the morning and stewed with other ingredients? Wrong. Putting wolfberry ahead of time will make it lose most of its efficacy. The best way to eat wolfberry is to grab a handful and drain it with warm water and chew it directly; to put it in sugar water, it should be put in before eating, so that wolfberry can play its role. Medlar. Did you eat it right?
Cooking tips:* a very important step of making food in a beaker is preheating. Only when the preheating step is completed, can the ingredients be slowly cooked in a certain high temperature. Imagine if you don't preheat. The cup is cold. The ingredients are cold. Even if you pour in 100 degrees of boiling water, the temperature will drop by dozens of degrees in an instant, right? *It's not only to preheat the beaker. Most of the ingredients also need to be preheat. You can preheat the ingredients in the beaker together in the steps of preheat the beaker (except for some small, very easy to ripen, easy to damage the shape of the ingredients. For example, the lily and scallop powder in this passage). *What water is used for preheating the beaker? *Just boiled water. Note that it's not the boiling water in your warm water bottle. It's not boiled water from the water fountain. Just boil the water when you prepare the ingredients. This temperature will ensure that your stew recipe is 100% successful. There are skills in making delicious dishes.
