Chinese Food
Steamed pear with scallop
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Fritillaria sichuanensis is the dried bulb of Liliaceae plants Fritillaria sichuanensis, Fritillaria purpurea, Fritillaria kansuensis and Fritillaria fusiforme. It tastes bitter. It is a traditional Chinese medicine that moistens the lungs and stops coughing. The first three are known as pine shell and green shell according to different characters, while the latter is known as furnace shell. Sichuan shellfish is also known as gadfly (the book of songs), yellow gadfly (the pipe), 苘 (Erzhi), Fritillaria, kongyao (the book), Beifu, Yaoshi (Guangya), kuhua, Kucai, Qinmu (the other records) and it's cold and dry in winter. Many people will cough and even some people will cough more than that. Today, I'd like to share with you. What about winter cough? Here is a diet recipe of my personal experience. I hope it can help you.
Cooking ingredients
Cooking Steps
Step1:Clean Sydney. First, use a knife to dig a small piece at the end with branches as a cover. Then dig a groove in the middle.
Step2:Smash the scallops. Put the ice sugar in the groove. Add water. Then put the pears in the bowl.
Step3:Cover the pear. Steam in a pressure cooker for about 20 minutes. Leave the pot. Peel off the skin when eating.
Step4:If the water is not bitter enough when steamed, it means that the quality of the scallop is not good or fake.
Cooking tips:The ancients said, good medicine is bitter. So the bitter water in the pear must be drunk. Don't add white sugar if you don't have it. White sugar is warm and will affect the efficacy. Eat one a day. Several days in a row. The effect is very good. Finally, I'd like to remind you that you can't put too many scallops at a time or eat them. Because scallops have certain toxicity, but a small amount of them will have a good effect. There are skills in making delicious dishes.
