Health effects:
Sydney
It tastes sweet and cold in nature, contains malic acid, citric acid, vitamins B1, B2.C, carotene, etc. It has the effects of promoting saliva, moistening dryness, clearing heat and phlegm, and is especially suitable for consumption in autumn and winter. "Compendium of Materia Medica" records that pears are beneficial and are fluent in nature. It can treat wind-heat, moisten the lungs, cool the heart, eliminate phlegm, reduce fire, and detoxify. Modern medical research has proved that pears have the effects of moistening lungs and clearing dryness, relieving cough and phlegm, nourishing blood and promoting muscle growth. Therefore, it has good effects on dry throat, itching, pain, hoarse voice, thick phlegm, constipation, and red urine in patients with acute tracheitis and upper respiratory tract infection. Pears have the effect of lowering blood pressure and nourishing yin and clearing heat, so it is beneficial for patients with hypertension, hepatitis, and liver cirrhosis to eat pears frequently.
Lily
Contains starch, protein, fat, calcium, phosphorus, iron, vitamin B1.B2.C and other nutrients, as well as some special nutrients, such as colchicine and other alkaloids. These ingredients comprehensively act on the human body, which not only has good nutritional and nourishing effects, but also has a certain effect on preventing and treating various seasonal diseases caused by dry climate in autumn and winter. According to traditional Chinese medicine, fresh lily has the effects of nourishing the heart and tranquilizing the nerves, moistening the lungs and relieving cough, and is very beneficial to people who are weak after illness.
Sydney and Lily Patty Soup
By BarbaraMoore
Recipe Recommendations
- pork 250 grams
- Sydney one
- dried Lily appropriate amount
- sweet potato starch 1 teaspoon
- salt appropriate amount
- chicken essence appropriate amount
Steps for Sydney and Lily Patty Soup
1
Soak dried lilies in warm water 3 hours in advance.
2
Chop the pork, add 20 ml of water, stir vigorously in one direction, and add water until the meat paste becomes lighter and sticky.
3
Add starch and salt, stirring in one direction.
4
Spread it along the bottom of the bowl, place it in a steamer, and steam for 5 minutes over high heat.
5
Then add water and lilies. The amount of water should be just enough to cover the meat. Continue steaming over high heat for about 20 minutes.
6
When steaming the patty, peel the pears and cut them into slices about 1 cm wide.
7
After steaming the patty for 20 minutes, add pear, steam for about 5 minutes, add 1 tsp salt and 1/2 tsp chicken essence to taste.