Chenpili Soup

Overview

Tangerine peel and pear soup is a wonderful health-preserving product in autumn and winter. According to traditional Chinese medicine - pear: sweet, cold and sour, non-toxic, can cure wind and heat, moisten the lungs and cool the heart; rock sugar: sweet, cold and non-toxic, moisturize the heart and lungs, relieve alcohol poisoning; tangerine peel: bitter and warm, non-toxic, can purge and disperse, regulate qi and dry dampness. Every autumn and winter, we often cook some pear soup at home, usually using only snow pears and rock sugar. Although it can moisturize dryness and reduce fire, its nature and taste are too cold. It is okay to eat some Baibaihuo occasionally, but regular consumption will inevitably cause dampness and harm the body, and people with weak spleen and stomach should not eat too much. Paired with tangerine peel, the solution can be easily solved. The tangerine peel can not only regulate qi, strengthen the spleen, remove dampness, but also reduce phlegm and relieve depression. These three kinds, plus a few wolfberries that nourish the liver, nourish the kidneys, and moisturize the lungs, even if eaten every day, will not harm the body. On the contrary, they will nourish the health and the mind, and even the depressed and irritable mood will gradually improve! Making your own tangerine peel and pear soup is very simple, but you should also pay attention to a few points: 1. Use snow pears. I really don’t know, but most fruit stall owners will tell you which kind of pear is best for making soup, usually Sydney pears. 2. Both pear skin and pear core have good functions. The pear core can also add a bit of sourness and make the finished product taste better, so don’t waste it at all. 3. The ratio of pears to water should be 1:2. After boiling, it is best to reduce the amount of water between 1/3 and 1/2; 4. Bring to a boil over high heat and simmer over low heat. Don’t be lazy.

Tags

• soups
• old man
• beginning of autumn
• lunch
• chenpi
• clear water
• rock sugar
• sydney
• wolfberry

Ingredients

Steps

1. 1 Put water in a casserole and boil;

   

2. 2 While boiling water, process the pear: Cut the pulp into hob pieces, soak in light salt water, remove and drain before adding to the pot;

   

3. 3 Cut the pear skin and core into pieces (the pears must be washed beforehand)

   

4. 4 After the water in the pot boils, add the tangerine peel, pear peel and pear core;

   

5. 5 When the fire is boiling, beat off the foam;

   

6. 6 Turn to low heat and simmer for about 20 minutes, reduce the amount of water by 1/3 to 1/2, remove the dregs;

   

7. 7 Add the pear flesh and rock sugar, bring to a boil over high heat, then turn to low heat and simmer for 5 to 10 minutes until the rock sugar is completely melted;

   

8. 8 After turning off the heat, add the wolfberry.