Ingredients: 20g of tremella, 20g of Sydney, 0g of almond10g, 20g of carrot1-20g, and appropriate amounts of candied dates and dried tangerine peel.
Exercise:
Soak tremella in warm water, remove pedicle and tear into small pieces; Wash Sydney, remove the core and cut into thick slices; Wash carrots and cut them into thick slices. Put the pot on fire, pour in appropriate amount of water, add dried tangerine peel, boil over high fire, add Sydney, carrots, candied dates and almonds, cook over high fire for 20 minutes, turn to low fire 1 hour, and add tremella to continue cooking 1 hour.
2, red wine pear soup
Ingredients: 500ml red wine, one crystal pear, appropriate amount of rock sugar, a little cinnamon powder, and half a lemon.
Peel and core the crystal pear, cut it in half, and put it in clean water soaked with lemon to prevent discoloration; Pour red wine into a pot, add rock sugar and cinnamon powder, and cook until the rock sugar melts; Add the crystal pear, cook over medium heat until the red wine rolls, continue to cook over low heat for one hour, then turn off the heat, let it cool, and then put it in the refrigerator. In a few hours, you can eat it.
3. Lily Sydney soup
Ingredients: 30 grams of lily, Sydney 1, and appropriate amount of rock sugar.
Soak the lily in clear water for one night, then pour the lily together with clear water into the casserole the next day, add half a bowl of clear water and cook for one and a half hours. Lily is rotten, add peeled and diced Sydney and rock sugar, and cook for another 30 minutes.
4. Ginger and sweet pear soup
Ingredients: ginger, pear, rock sugar, honey, medlar.
Fresh ginger is washed, peeled and sliced. Peel and core the pear and cut it into corners. Soak Lycium barbarum in warm water for later use. Put the sliced ginger into a small soup pot, add 500ml of clear water to boil, then turn to low heat for 10 minute, then add crystal sugar, pear and medlar to cook until the crystal sugar dissolves, take out the pot and let it cool, then add honey and mix well.
5. Ear honey pear soup
Ingredients: Pear, Auricularia auricula, Tremella fuciformis, Lycium barbarum, rock sugar.
Pears are washed and cut into pieces. Auricularia and Tremella are soaked in advance and torn into small flowers. Boil pears, fungus and tremella in a casserole at the same time, then simmer for an hour. In the meantime, you can soak the medlar in water. Add Lycium barbarum and rock sugar 5 minutes before turning off the fire.
6.tangerine peel and pear soup
Ingredients: 2 pears, 20g dried tangerine peel, 20 medlar, appropriate amount of rock sugar and water.
Boil water, cut pear meat into hob pieces, soak in light salt water, remove and drain before cooking; Cut pear peel and pear core into pieces, boiling water in a pot, and adding dried tangerine peel, pear peel and pear core; Bring to a boil with high fire, remove the floating foam, turn to low fire and cook slowly for about 20 minutes, reduce the water amount to 1/3 to 1/2, and remove the slag. Add pear meat and crystal sugar, bring to a boil with high fire, and simmer for 5 to 10 minutes until the crystal sugar is completely melted. Turn off the fire and add Lycium barbarum.
7. Yin Bei Sydney Soup
Ingredients: 20g tremella, Sydney 1, 5g Fritillaria, 30g rock sugar (or sugar).
Remove the roots and impurities from the tremella, wash it and tear it into small pieces. Wash and peel Sydney, remove the core and seeds, and cut into dices. Wash Fritillaria cirrhosa. Put the above processed raw materials into a saucepan, add 1 cup of sugar and water, steam in a cage for about 1 hour, and take out.