Snow fungus pear syrup
Cantonese people like to drink soup and eat desserts. They also like to make desserts with different functions according to different materials.For example, this snow fungus and autumn pear syrup combines the functions of moistening lung, invigorating qi and refreshing of snow fungus with the functions of clearing dryness, relieving cough and resolving phlegm of autumn pear to achieve the effects of Nourishing Yin, moistening lung, calming heart, relieving cough, detoxifying and nourishing skin, nourishing blood and generating muscle.
Step 1 . Get all the materials ready.
Step 2 . Soak snow fungus in warm water for 30 minutes.
Step 3 . Remove the pedicle and the surrounding yellow parts.
Step 4 . Put it into a voltage cooker and add an appropriate amount of water.
Step 5 . Plug in the power and press for 10 minutes.
Step 6 . Peel the Sydney, remove the heart and dice it.
Step 7 . Add an appropriate amount of water to the pot, add rock sugar, Ding Sydney and pressed snow fungus.
Step 8 . After boiling over high heat, turn to medium low heat for 20 minutes, and add a little medlar.
Step 9 . You can eat it in a bowl.
Step 10 . The snow fungus pressed with a voltage cooker is sticky.
Step 11 . Crystal clear, sweet and delicious.
Step 12 . It looks attractive.
Step 13 . Clearing the heart and lungs, clearing away heat and generating body fluid. It is very suitable for people with dry throat and thirst, red face and lips, or dry expectoration.
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