Sichuan clam lemon paste is a plaster made from lemon, rock sugar, Sichuan clam and tangerine peel. It has the effects of clearing away heat and moistening the lungs, resolving phlegm and relieving cough, appetizing and moisturizing the intestines. It is effective in treating pharyngitis, cough with excessive phlegm, and children's cough.
Function, consistent consumption can whiten and lighten spots. It is a necessary medicine for smoking, drinking, and staying up late. The method is also very simple, so I would like to share it with everyone.
By jmy's Private Bean Fruit Food Officially Certified Expert Ingredients Lemon 1000g Sichuan Fritillaria Powder 20g Tangerine Peel 20g Old Rock Sugar 1200g Method Steps 1. Soak the lemon in salt water for ten minutes, clean it and wipe it dry with a knife
Cut into slices and remove the seeds. 2. Put the lemon slices into the stew pot.
3. Put a layer of rock sugar.
4. Then add tangerine peel and fritillary powder, layer by layer.
5. Place the stewpot into a steamer, wrap it with plastic wrap, cover it with water and bring to a boil, then turn to low heat and simmer for about twelve hours.
6. Stew the lemon slices until they turn slightly brown.
7. Sterilize the bottle with boiling water and put lemon paste in it.
8. After cooling, cover it and store it in the refrigerator. It will last for three months without going bad.
Tips: When stewing, remember to wrap it well to prevent water vapor from getting in.
Ingredients for rock sugar stewed lemon paste 1000 lemons 500 Rock sugar stewed lemon paste How to make rock sugar stewed lemon paste Illustration of how to make rock sugar stewed lemon paste 1 Step 1 Wash the lemons, scald the skin with boiling water or wash with salt to remove the surface wax.
Illustration of how to make lemon paste stewed with rock sugar. Step 2: Dry the lemon and then slice it.
Illustration of how to make lemon paste stewed with rock sugar. Step 3: Prepare a stew pot, add sliced ??lemons and cover with rock sugar.
Illustration of how to make lemon paste stewed with rock sugar and stewed in water for 10 hours. Step 4: After simmering in a clay pot for 18 hours, stew lemon paste stewed with rock sugar. Illustration of how to make lemon paste stewed with rock sugar. Step 5: The finished product is amber in color.
Keep the fragrance of rock sugar and the unique pungency of lemon, let it cool and then bottle it.
Tips for cooking lemon paste stewed with rock sugar. Lemon tastes sour and sweet, and has a neutral nature. It enters the liver and stomach meridians and has the effects of resolving phlegm, relieving cough, promoting body fluids, and strengthening the spleen.
It is often used for summer heat, throat inflammation, cough with excessive phlegm, and whooping cough in children.
Rock sugar clears away heat and moisturizes the lungs, while lemon reduces phlegm and relieves cough.
The combination of the two can increase the effect of clearing away heat and relieving cough.