Pear soup

The pear soup is a wonderful fall and winter meal. The Chinese doctor said — pears: cynic acid, non-toxic, cyanosis, cyanosis; ice sugar: cynics, heart and lungs, detoxification of alcohol; leather: bitterness and warmness, non-toxicity, dispersing and drying. Every fall and winter, we also cook pear soup at home, usually with Sydney and ice cream, which, although they can also cool the fire, have a chilly taste, occasionally eat a little of the fire, but often eat with wetness, especially for people with cold stomachs. It can be broken with leather, which can not only be tempered, spleened, wet, but can also melt and decompress. These three, together with a few liver, kidney and pulmonary acupunctures, will not hurt even if they are eaten daily, but will feed and feed their hearts. It is very simple to make pear soup, but it is important to note several points: I don't know. The owner of the fruit stand told you what's best for soup, usually Sydney. The pears are working well and the pears add a little bit of acid to the taste of the finished product, so they are not wasted at all. The ratio of 3 pears and water is at 1:2, with the best reduction in water between one third and one half after a good time; 4 and the fire is boiled, the fire is slow and not lazy。