Pear Stewed Lily
Overview
Every autumn and winter, many people suffer from symptoms of dry cough and dry itchy throat. Sydney lily stew can be said to be a dietary remedy for moisturizing and recuperating the body. Long-term consumption does have a good effect on suppressing dry cough. Lily has the effects of nourishing yin and moistening the lungs, clearing the heart and calming the nerves, and is very helpful in improving chronic cough. Pear itself also has the effects of clearing the heart, moistening the lungs and relieving cough. Lily and pear are relatively cool foods. If you have gastrointestinal discomfort, diarrhea and other symptoms, it is best not to eat them, or add a piece of ginger and cook them together. Ginger has the effect of removing cold and relieving cough. After cooking, you can eat it 2 or 3 times a day. Each time you add the pulp to the soup, the lily will be slightly bitter.
Tags
Ingredients
Steps
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When choosing pears, first look at the shape of the pears. Choose regular ones and try not to choose pears with irregular shapes. Also look at the navel of the pear, which is at the bottom. The pear with a deep navel is a female pear. If it looks deeper and the surrounding area is smooth and neat, and has a regular round shape, it is a good pear. If the lily is dry, it needs to be soaked for half an hour in advance.
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Wash the surface of the pears several times with salt, cut into pieces with the skin, and cook the core as well. Break apart the white leaves and clean them.
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Pour them into the pot together, add water to cover the pears, bring to a boil over high heat, and continue to cook over low heat for 10 minutes.
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Add old rock sugar, continue to cook over low heat for five minutes, and it is ready to eat.
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It's so sweet that even children like it.
