Tremella lily and snow pear soup
Overview
As autumn and winter approach, it is inevitable to be impatient. My skin, mouth and tongue are dry, and I sometimes feel uncomfortable breathing. Spend a little time cooking a pot of white fungus soup, which can be used as a dessert or a tonic, and can very well relieve the discomfort caused by autumn dryness. Tremella fungus: sweet in taste, neutral in nature, and non-toxic. It not only has the effect of tonifying the spleen and appetizing, but also has the effects of benefiting qi and clearing the intestines, nourishing yin and moistening the lungs. It can not only enhance human immunity, but also enhance the tolerance of tumor patients to radiotherapy and chemotherapy. Tremella is rich in natural plant gum, which has the effect of nourishing yin. Lily: It has good nutritional and nourishing properties, and it also has certain preventive and curative effects on various seasonal diseases caused by the dry climate in autumn. According to traditional Chinese medicine, fresh lily has the effects of nourishing the heart and calming the nerves, moistening the lungs and relieving coughs, and is very beneficial to people who are weak after illness. Sydney: It can cure wind-heat, moisten the lungs, cool the heart, eliminate phlegm, reduce fire, and detoxify. Pears have the functions of moistening the lungs and clearing dryness, relieving cough and reducing phlegm, nourishing blood and promoting muscle growth. Pears also have the effects of lowering blood pressure, nourishing yin and clearing away heat. It is sweet in taste and cold in nature. It has the effects of promoting body fluids and moisturizing dryness, clearing away heat and reducing phlegm, nourishing blood and strengthening muscles. It is especially suitable for consumption in autumn. Red dates: Sweet in taste and warm in nature, it returns to the spleen and stomach meridian. It has the functions of replenishing qi, nourishing blood and calming the nerves, and alleviating medicinal properties.
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Ingredients
Steps
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Ingredients: Tremella lily, snow pear, red dates and rock sugar
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Remove the roots and cut the white fungus into small pieces and soak it in cold water.
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Wash the dried lilies and soak them in water for an hour.
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Remove the pits from the red dates and break them into small pieces.
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Put the white fungus into the cooking pot and add enough water.
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Bring to a boil over high heat, then simmer over low heat for about 1 hour.
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Add Lily.
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Add red dates.
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Add rock sugar.
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Peel the pear and cut into small pieces and add to the pot.
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Continue to heat over low heat and cook for 1 hour until the white fungus gelatinizes.
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The soft and fragrant white fungus soup melts in your mouth.
