Stewed lily with pear honey
By MyrnaRohan
The air is dry in autumn, and the human body is prone to dry lips, thirst, dry cough, and dry skin. Pears have the effect of promoting saliva and quenching thirst. Regular consumption has a good effect on preventing autumn dryness. There are also slight differences in how to eat pears. Eating raw can relieve dry throat, itching, pain, and hoarse voice. Cooking pears with rock sugar or honey will help nourish yin and lung, relieve cough and eliminate phlegm. Today, I will give you a sweet moisturizing dessert-honey pear stewed lily. Not only does it eliminate autumn dryness, it also has the effect of nourishing yin and beautifying skin.
Recipe Recommendations
- fresh Lily one
- rock sugar appropriate amount
- honey appropriate amount
- sweetening
- stewed
- an hour
- simple
Steps for Stewed lily with pear honey
1
Peel and core Gong pears, cut them into pieces, place them in a stew cup, and add purified water to cover the pears to avoid oxidation.
2
Peel off the lily and peel off the dried parts.
3
Put it into a stew cup, add honey and rock sugar, and add purified water to cover all ingredients.
4
Cover the stew cup, add water in the pot, add water (about half of the stew cup), boil over high heat, and simmer for 40-60 minutes. Just turn off the heat and cool until it does not burn the mouth.
5
Gong pears were chosen because they are juicy and sweet.