Chinese Food
Old Beijing Xiaodiao pear soup
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Xiaodiao pear soup is a traditional hot drink in autumn and winter in old Beijing. With the dry cold wind and the invasion of haze, a pear soup will feel comfortable. The so-called small crane is because in the early years, people used the copper pot lifting crane as a weighing tool. One hanging one pot, half hanging half pot. So it is named. Xiaodiao pear soup takes less time than Tremella pear soup, and the boiled Tremella is crispy with glutinous. Instead of simmering like tremella soup, it's gelatinous and sticky. Today's improved version of this method is shared. There is no amber color brought by plum, but the clear and moist soup color and the moderate taste of sour and sweet will definitely make the children want it after drinking.
Cooking ingredients
Cooking Steps
Step1:Soak the tremella in water for an hour in advance.
Step2:Take off the roots and tear them into small flowers. Try to tear it into small pieces. It's good for gumming. The taste will be better.
Step3:Boil a pot of water. Put the water into the tremella and cook for about 20 minutes over medium heat. Pay attention to adding enough water at a time. Let the tremella submerged in the water.
Step4:Clean Sydney with light salt water.
Step5:Peel. Save for later.
Step6:Dig out the hard core. Cut into small pieces.
Step7:Put the pear meat and skin in the pot. It is a key step to cook pear skin together. It can increase the consistency and color of pear soup.
Step8:Put in the washed dried Hawthorn slices.
Step9:Cover and cook for about 30 minutes.
Step10:When the soup is a little thick, add wolfberry and sugar.
Step11:Mix well and cook for about 10 minutes. Turn off the heat when the soup thickens.
Step12:A bowl first
Cooking tips:There are skills in making delicious dishes.
