Autumn health---Sichuan clam shell and snow pear sweet soup

Overview

The weather in autumn is particularly dry. When you wake up in the morning, your throat will naturally feel a little dry and hot. If you don't pay attention, it will easily get worse. Once it gets worse, colds and sore throats will naturally come, and they will not be cured in three or two days, so it is said that minor illnesses cannot be treated as serious illnesses. But when we feel that our throats are a little dry when we wake up in the morning in autumn, we should pay attention. There are many solutions, but the best way is to stew Sichuan scallops with snow pear, which is very refreshing and warm. Drinking more is beneficial, as it produces body fluids and quenches thirst. Effects of Sichuan Fritillary: Clear away heat and moisturize the lungs, resolve phlegm and relieve cough. It is used for dry cough due to lung heat, dry cough with less phlegm, labored cough due to yin deficiency, and bloody phlegm. Function: Cough due to fatigue, spitting and hemoptysis, heart and chest depression, pulmonary flaccidity, pulmonary abscess, laryngeal paralysis, and mastitis. Functions of Sichuan Fritillary: It tastes bitter and is slightly cold in nature. It returns to the lung meridian. It has the power of clearing away heat, resolving phlegm and relieving cough. It can be used to treat cough due to phlegm-heat and yellow and thick phlegm. It also has a sweet taste, so it is good at moistening the lungs and relieving cough. It can treat coughs with dry and hot phlegm and less sticky phlegm, as well as yin deficiency, dryness, cough and labored cough. It also has the power of dispersing stagnation and relieving stagnation, treating chest tightness and upset caused by the combination of phlegm and heat, and scrofula and other diseases such as phlegm core. In addition, Fritillaria fritillaris, cuttlefish bone, and licorice are combined into a powder, namely Wubei powder, which is effective in treating gastric ulcers.

Tags

• sugar water
• home cooking
• afternoon tea
• rock sugar
• sichuan clam
• sydney

Ingredients

Steps

1. 1 Prepare the required materials;

   

2. 2 Peel the pear, remove the heart, and chop the meat finely;

   

3. 3 Take Fritillaria fritillaris and put it in a fresh-keeping bag;

   

4. 4 Break the Sichuan clams into pieces with a stick (do not break them too much);

   

5. 5 Add an appropriate amount of water to the pot, pour in the Sichuan clams and bring to a boil;

   

6. 6 Boil the Sichuan clams for 5 minutes and then add the sliced pears;

   

7. 7 Cook over medium heat for 30 minutes;

   

8. 8 Just add appropriate amount of rock sugar.