The best way to nourish yin and moisturize dryness in cold winter - How to make Xiaodiaoli Soup

Overview

Beijing is extremely dry after the beginning of winter. What I want to share with you today is not the traditional Tremella fungus and snow pear soup, but a kind of sugar pear water made from old Beijing. This soup tastes sweeter, has a better effect of eliminating phlegm and moisturizing dryness, and is especially easier for the elderly and children to accept. This small pear soup is not a soup, but the preparation is still different from the Tremella pear soup.

Tags

• soups
• clear water
• hua mei
• rock sugar
• snow pear
• tremella
• wolfberry

Ingredients

Steps

1. 1 Prepare ingredients. For pears, use snowflake pears, which have full juice and a refreshing taste. You can increase or decrease the amount of rock sugar according to your preference. I use the nine-made plums that can be bought in supermarkets. Soak the white fungus 1-2 hours in advance. 20 grams of white fungus, about 100 grams after soaking.

   

2. 2 The difference between Xiaodiao pear soup and soup is that the ingredients are mainly pears, supplemented by white fungus, to highlight the taste of pear juice. Generally speaking, just simmer it on low heat for 30 minutes, and the white fungus will be crispy. But if you want the viscous effect of Tremella fuciformis to be more suitable for the elderly and children, you should boil the Tremella fuciformis into a viscous state first and then mix it with other things. So Hua'er's method today is to boil the white fungus under high pressure first and then cook it in an electric stew pot.

   

3. 3 Put it into a pressure cooker and add 1000 grams of water. With this amount, the pure pear water (after removing the pears) is 3 cups of the cup in the picture above. Of course, the pears inside are already soft and delicious. So this amount is just right for a family of three.

   

4. 4 Set the time for 25 minutes, soup-making state.

   

5. 5 Use this time to put the pears into salted water and rub them with your hands.

   

6. 6 After the pressure cooker time is up, continue to deflate. After that, the viscous state of Tremella has already appeared.

   

7. 7 Prepare the wolfberries and soak them in water for a while; cut the pears into pieces, and be careful not to throw away the pear skin. It is the key to the pear soup, making the soup thicker, clearer, and darker in color.

   

8. 8 Mix the ingredients except the wolfberry with the white fungus soup. Here I am using an electric stew pot. In fact, this one consumes more electricity and heats slowly, but the only good thing is that no one is watching and the pot will not burn.

   

9. 9 Put the ingredients in and simmer over high heat for about 30 minutes.

   

10. 10 minutes before it is ready, put the soaked wolfberry in and stir it a few times. The plum blossoms in this Xiaodiaoli Soup are key and must not be missing. The plum blossoms can make the soup sweeter. Children will also love this soup very much. The resulting soup is really soup, and you can drink it directly without a spoon. Especially after high-pressure stewing, the white fungus has basically melted away, so it is good to drink it directly.