Bulbus Fritillariae Cirrhosae Stewed Pear Bulbus Fritillariae Cirrhosae is a kind of traditional Chinese medicine, which tastes bitter and sweet. Fritillaria cirrhosa enters the lung meridian and heart meridian, and has the functions of resolving phlegm, relieving cough, clearing away heat and resolving hard mass. Chuanbei, there are many choices, not the bigger the better, the color should be white and beige. General Chinese medicine shops can also buy it. There is a saying that Fritillaria cirrhosa is used to make stewed pears, which is to soak Fritillaria cirrhosa in advance, wash it and mash it into powder, and steam it with pears, which looks more professional and has more processes; But I asked Chinese medicine, and said that it's ok to just pound it into powder and steam it with pears, without soaking it soft. Seven or eight Fritillaria are used for a pear, and at most a dozen are enough. Fritillaria cirrhosa is cool and should not be overeated. "

Materials: 4 Sydney, rock sugar 100g, 20 Fritillaria.

Steps of Stewing Pear with Chuanbei

1 Wash Sydney

Cut Sydney, split in two.

3 Cored and hollowed out to form pear cups.

4. Mash Bulbus Fritillariae Cirrhosae into powder

5 put Fritillaria cirrhosa and rock sugar into a pear bowl.

6 Cover the newly cut "pear cover" and fix it with a toothpick.

7 Boil the Sydney in a bowl, then steam it with low fire, also known as stewing in water for about 60-90 minutes, or until the pear becomes soft and transparent.

Tips:

1, the bowl of steamed pears is better to be deeper, and stew is better, because the steamed pears will produce a lot of pear water, so drink them together.

2, stewed pears don't need to be eaten immediately, let it naturally cool to room temperature before eating, and the taste is more moist.