Chinese Food
Chuanbei Bingtang, Xueli, Shuiqing, hot, moistening lung, resolving phlegm and relieving cough
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The most fundamental way is to recuperate the body through dietotherapy. But also pay attention to symptomatic conditioning. Some people can't distinguish between fever cough and wind cold cough. Random medication will only add to the frost. Once a girl friend learned how to treat coughing online and stewed Chuanbei and Sydney for a cold child. How could she know that the more a child eats, the more coughing he coughs? It never gets better. That's inevitable. Because Chuanbei pear belongs to cold and cool things. It can relieve hot cough, lung heat, dry heat and other symptoms. People with cold disease can only aggravate their illness if they eat it. Sydney is clear, sweet, juicy, crispy, rich in microelements, dietary fiber and vitamins. It can clear, moisten, moisten the lungs, dissipate phlegm, stop coughing, nourish blood and generate muscle. It has the effect of clearing heat, moistening lung, resolving phlegm and relieving cough. It's more like a dessert. Also according to the stock of home materials. With tremella, wolfberry, lily, etc. moist and delicious. The effect is even more icing on the cake. Such a dry autumn and winter
Cooking ingredients
Cooking Steps
Step1:There are many kinds of pears. It is suggested to choose this kind of common Sydney. When I bought the Chuanbei powder in the drugstore, I asked the clerk to grind it and then repack it into small packages according to the gram.
Step2:Peel and core Sydney and cut into small pieces. Cut and cook now. Otherwise, the skin of Sydney will be oxidized and black easily. Or it can prevent oxidation by soaking in light salt water.
Step3:Add some water to the pot. Put in the pears. Bring to a boil over high heat, turn to low heat and simmer for half an hour. Boil for half an hour. The taste of Sydney is a little crispy. Like soft and soft taste. Can extend the time properly. Pay attention not to boil dry water.
Step4:After half an hour, pour in the scallop powder and some ice sugar. Stir with a spoon to prevent the scallop powder from agglomerating. Continue to simmer for 10 minutes. Tip - scallop powder doesn't need to be put too early. Cook for ten minutes.
Step5:Sichuan shellfish and Sydney are cooked. It's sweet and delicious. It moistens the lungs and throat.
Step6:Don't drink the newly cooked Chuanbei pear water too fast. Drink it after it is warm or cold. The effect is better.
Step7:Finished drawings.
Cooking tips:Use with caution if you are cold. There are skills in making delicious dishes.
