Pear soup
By VicentaLakin
Autumn is the season of pear maturity, where pear tastes sweet and juicy, and can be dry, fresh, cold and hot; silver ears are glacial and pulmonary. Autumn dregs tend to cause loss of human fluids, and acupunctures are most suitable for cooking with silver ears. The slow little pear of the fire is thick and uncomfort, tastes sweet and soft, tastes soft and is good and nutritious。
Recipe Recommendations
- Sydney appropriate amount
- Tremella appropriate amount
- red dates appropriate amount
- preserved plum appropriate amount
- wolfberry appropriate amount
- rock sugar appropriate amount
- brown sugar appropriate amount
- sweetening
- stewed
- an hour
- ordinary
Steps for Pear soup
1
Silver ears are blistered with cold water, Sydney is rinsed with salt, and plums, plums, glucose and red sugar are prepared。
2
Pear cut off the skin, pear cut small pieces。
3
The silver ear is torn into the pot, and the pear is boiled for 30 minutes (this step is not taken) and the pear is not taken. And put pear and plum together for 20 minutes。
4
Put it in red dates and cook it for 20 minutes。
5
Put them in ice cream, red sugar and sauerkraut together for two minutes。
6
The soup juices are thick, thick and uncondensed, their mouths are smooth and they are nutritious。Pear soup Make Tips
Sydney selects large and juicy. Silver-eared stew is intended to produce better glue. 3. Add plums, red sugar makes the taste better, and soup is colorier。