Stewed pear with Sichuan fritillaria and rock sugar
By CeasarHyatt
Several colds this year seemed to recede. The throat was sore on the first and second days, the nose started to run clear on the third and fourth days, the throat was itchy and coughing on the fifth and sixth days, and the cough on the seventh and eighth days slowly healed after a small cough. I don't take medicine for general colds, but every time the symptoms of a cold are very obvious, especially when I cough, many people follow me and feel very uncomfortable: "Hurry up and buy medicine and take it." Okay, take the medicine-Sichuan fritillary fritillary shells stewed with rock sugar. I have been prepared long ago. O(∩_∩)O~
Recipe Recommendations
- Sydney one
- chuanbei 10 grams
- rock sugar appropriate amount
- sweetening
- steamed
- half an hour
- simple
Steps for Stewed pear with Sichuan fritillaria and rock sugar
1
Prepare all materials. (When buying Chuanbei fritillariae, the pharmacy will help grind it into powder.)
2
Wash the pear, dry it, and use a knife to cut it horizontally from one-fifth.
3
Use a fruit and vegetable knife to dig up the seeds in the pear.
4
Pour the fritillary fritillaria into the pear.
5
Add rock sugar.
6
Cover, fix with two toothpicks, and steam for 30 minutes.