Chinese Food
Runfei Zhike Qiuli cream
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In the dry season of autumn and winter, lungs are easy to be damaged. Many people cough. Make it by themselves. No addition. Drink it at ease.
Cooking ingredients
Cooking Steps
Step1:Preparation materials. Sydney washing, peeling and core removing. Siraitia fruit crushin
Step2:Cut pears into small pieces and beat them into minced pears with a blende
Step3:Prepare shredded ginger. Iced suga
Step4:Put the chopped pear into the casserole. Add ginger, sugar and Siraiti
Step5:Bring to a boil for 30 minute
Step6:After cooking, filter out the pear water with gauze
Step7:Pour the filtered pear water into the casserole. Open the lid and simmer slowly
Step8:At the end of cooking, the juice begins to thicken. Stir it with a wooden spoon. Turn off the fire until the juice becomes thick and a little sticky
Step9:Leave the fire to warm. Add honey and stir evenl
Step10:The autumn pear cream that moistens the lungs and stops coughing is ready. Take a spoon of warm water and mix well when drinking.
Cooking tips:1. Beat the pear into minced pear. The thinner the pear, the better. 2. Different varieties of pears have different water output, so the time of boiling in small fire after filtration is uncertain. In a word, it depends on the state. The water in the pot becomes thick and thick. 3. Honey should be mixed when the autumn pear cream is warm. Too hot is easy to destroy the nutrition of honey. Too cold and can't mix with the autumn pear cream. 4. Siraitia grosvenorii can be replaced by Fritillaria sichuanensis. There are skills in making delicious dishes.
