Everyone in the family is a hot and unhappy eater. They only focus on their mouth. So they often get angry. By chance, I saw the recipe of chrysanthemum and pear tea. Its effect is to clear the liver and eyes, moisten the dry lung. It's a good taste. The soft and smooth Sydney stewed. It's clear and sweet. With the juice of the chrysanthemum, it's more fresh and refreshing. When it's slightly cool, there's a cool smell like mint. The husband who doesn't like to drink sugar water always drinks it up. Ingredients and methods are quite simple. Suitable for nourishing and warming in four seasons.
Step1:Peel the Sydney. Split it in half. Dig out the pear core and cut it into hob pieces (about 4cm in size
Step2:Bring the water to a boil over a large fire. Put the chrysanthemum or Huangshan Gongju into the pot. Cover the pot and turn it down. Simmer for 10 minutes. Then filter the boiled chrysanthemum. Keep the chrysanthemum water
Step3:Add in the Sydney, dried wolfberry and rock sugar. Bring to a boil over high heat, turn to low heat and cook slowly for 1 hour.
Cooking tips:1. The skin of Sydney is tender yellow, gourd like, with delicate and juicy pulp, high sugar content, and unique fragrance of Sydney. Sydney has the effect of promoting body fluid, relieving cough, moistening dryness and resolving phlegm, and has good auxiliary effect on hypertension, heart disease, dizziness, insomnia and dreaminess. 2. Chrysanthemum is also called chamomile. After brewing with boiling water, the tea is light green and fragrant. Chrysanthemum morifolium contains chrysanthemum glycoside, amino acids and vitamins. It has the effect of clearing the wind and radiating heat, clearing the eyes and detoxifying. There are skills in making delicious dishes.