The old saying goes: One pear moistens three autumns! It means that eating pears in autumn can replenish moisture, moisturize and remove dryness, and avoid some discomfort on the body. Therefore, there is a saying among the people that "eating pears in autumn is better than traditional Chinese medicine"!
pears are cold in nature and slightly sour in taste. is rich in a variety of vitamins, cellulose, malic acid , citric acid , glucose , fructose and a variety of trace elements, etc. In addition, the taste of pears is crispy and sweet, so it is deeply loved by everyone!
Lao Yu's family likes to eat pears very much. It can be said that the pears in our family have been constantly in the autumn. But generally speaking, when eating pears in autumn, the most choice is raw food, followed by soup. A few days ago, when Lao Yu was on a business trip to Beijing, a friend took me to try it. , Lao Beijing Xiaodian Pear Soup, , tastes really refreshing and smooth, sweet and not greasy, especially full of gelatin!
After eating and drinking, I specifically looked for the boss. After the other person agreed, I asked the chef how to make this bowl of soup. Unexpectedly, the way to make such a delicious soup is very simple. After I got home, I made it for my wife and children to drink, and everyone praised it! So, today Lao Yu will share with you the recipe of Xiaodianpear Soup. Friends who like it may wish to take a look together!
[Old Beijing Xiaodian Pear Soup] - replenish hydration and moisturize dryness, and drink it without getting hot
Ingredients: pear, rock sugar, plum, tremella , wolfberry, salt
1. First rinse the tremella and soak it in a bowl for 3 hours. As we all know, Tremella usually can be soaked in 30 minutes, but Lao Yu found that it is easier to make the gum-like after soaking for a little longer and the taste is more glutinous.
2. When soaking Tremella, wet the pear with clean water, apply a little salt, and rub it gently back and forth. This step not only plays a bactericidal and antibacterial role, but also prevents pesticide residues! Scrub it with salt for a minute or two.
3. Then peel the pear and remove the core, cut the flesh into pieces. Do not throw away the pear's peel, as it will be useful!
4. Add appropriate amount of water to the pot, first put the soaked trefoils into the pot and turn on high heat. After boiling, change to low heat and simmer for 20 minutes. Then add the peel of the pear and plums, turn on high heat and boil again and then change to low heat and simmer for 15 minutes.
5. After the time is up, use chopsticks to pick out the peel of the pear, then put rock sugar and cover the pot and continue to simmer over low heat for 30 minutes! Then add a small handful of wolfberry, cook on high heat for 5 minutes and then come out of the pot!
——Lao Yu said—
This soup needs to be stewed for about an hour before and after. Friends who like to eat red dates can also throw a handful of red dates. After boiling, not only will the whirlwind fungus be stewed until soft and glutinous, but the pear pieces will also be stewed crystal clear. Especially the taste of this soup is sweet and slightly sour when you enter the mouth, and it will not be sweet and greasy.
Lao Yu wanted to say that it is late autumn now, the weather is dry, and the temperature difference between morning and evening is also large. Eating pears regularly can moisten the throat and promote fluid, remove dryness and reduce fire; while Tremella is a colloidal fungus growing on dead trees. Because of its comprehensive nutrition, this food has been as famous as "ginseng and deer antler" since ancient times, especially with pears, which can be regarded as the most unmissable delicacy in autumn!
Secondly, the reason why Xiaodianli Soup is named after the utensils that serve the soup! Xiaodian is a utensil used by old Beijing to specialize in weighing pear soup. This utensil is a small lifting hanging made of copper. Generally speaking, one lifting hanging is a pot, so Xiaodian pear soup is named for this!
The chef of the hotel told me: This soup is a soup commonly prepared at home in old Beijing in autumn and winter. It is okay to drink it while it is hot, and it is good to drink it when it is cool! Usually, I drink hot soup before going out and drink cooler at home! Especially the soup is light amber color, and one bowl is taken every day to remove dryness and not cause heat! I am greedy Lao Yu, thank you for watching, thank you!
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