A bowl of nourishing and moistening lung soup indispensable for health preservation in autumn -- Wang's ripe pears

Wangshi ripe pear. Yimeng snack has a history of more than 500 years. It is a cooked pear cooked by the king of ripe pears with a secret recipe handed down by his ancestors for hundreds of years. It is unique in China because of its exquisite materials and unique flavor.Speaking of Wang's ripe pears, everyone in Linyi knows. When night falls, several small stalls will appear in the busy sections of Linyi city. On the night when the neon lights are shining, there is a special feeling. People often queue up to taste the sweet ripe pears.It's said that eating ripe pears is particular. You must eat them while they are hot, or they will lose their original flavor.The prepared ripe pears are crisp and rotten, melt immediately in the mouth, sweet and mellow, and have the effects of clearing phlegm and purging fire, moistening the lung and relieving cough, relieving alcohol and diuresis, removing annoyance and dryness, nourishing the liver and benefiting the heart. They have a certain effect on asthma, lung heat and chronic bronchitis.Shuangshuang visited Linyi last year and had the honor of tasting Wang's ripe pears.For the convenience of tourists, they all choose plastic packaging. It costs about 5 yuan for a cup. You can drink it by inserting a straw. Although it is said to be a ripe pear, you can't see the whole pear in it. It turns into slag completely. You can inhale the pulp and beans with a straw. There was no special feeling at the beginning of the meal. After that, I felt that the aftertaste was very strong. There were still bursts of aftertaste in my mouth. When I wanted to eat again, I had no more to sell! it's a pityBaidu has made a bowl of Wang's ripe pears on the Internet. Although there is no old soup of Wang's ripe pears and no exquisite raw materials, the taste is still somewhat similar. What's more valuable is that when medicinal materials are used in meals, the nutrition must be there!In autumn, the sky is clear and the climate is dry. The air of autumn dryness is easy to hurt the lungs. Therefore, the autumn diet should appropriately choose more foods that moisten the lungs and generate fluid, nourish yin and clear dryness.First, learn the two traditional Chinese medicines used in ripening pears:Angelica dahurica: warm in nature, pungent and slightly sweet in taste. It is mainly used for expelling wind, dispersing cold, dredging orifices and relieving pain, promoting blood circulation and discharging pus, generating muscle and relieving pain, and drying dampness and stopping belt.Compendium of Materia Medica says that Angelica dahurica "grows skin, moistens color, and can be used as facial fat", which is commonly used in ancient beauty recipes.Fritillaria thunbergii: bitter, sweet and slightly cold. Return to lung and heart meridian. It has the function of clearing away heat, resolving phlegm and relieving cough.With these two traditional Chinese medicines in the diet, it can be seen that Wang's ripe pears are definitely a bowl of good soup for moistening the lungs in autumn.Although the surface of my ripe pears looks complete, they are completely ready to melt in the mouth. Just gently scoop it up with a spoon to take photos. Gently press the back of the spoon, and it immediately spreads out and turns into pear dregs. It seems that the heat is in place!

Main Ingredients

• Pear A moderate amount of

Auxiliary Ingredients

• Sweet Osmanthus Honey appropriate amount
• Crystal sugar appropriate amount
• Fritillaria thunbergii appropriate amount
• Angelica dahurica A moderate amount of
• Jujube A moderate amount of
• Red bean A moderate amount of

1. Personally, I think it's best to choose the pear with soft taste, which is easy to boil and rotten. The crisp mouth wastes firepower and can't achieve a particularly good effect.2. The cooking time must be in place, and the pears must be crisp and rotten to the point of instant melting in the mouth.3. If you like to eat, you can leave a part of the soup as an old soup, packaged in a fresh-keeping box, frozen, and put it into the new soup to continue cooking next time. The taste will be better!4. Angelica dahurica and Fritillaria thunbergii are traditional Chinese medicine after all, and more is better than more. You can put about 10 grams and 3-5 grams.