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1. Prepare ingredients. Horseshoe (Water chestnut): Known as "Jiangnan ginseng", it is cold in nature, has the effects of clearing away heat and detoxification, helping digestion, and removing jaundice. At the same time, it promotes the metabolism of sugar, fat and protein in the body, and regulates acid-base balance. Sydney: Medical research has proven that pears have the effects of moisturizing the lungs and clearing dryness, relieving cough and phlegm, reducing fire and detoxification, and nourishing blood and promoting muscle. Tremella: Known as "the crown of bacteria", it is sweet in taste, smooth in nature, invigorating the spleen and appetizing, replenishing qi and clearing the intestines, nourishing yin and moisturizing the lungs, and can enhance human immunity. Tremella is rich in natural vegetable glue, and it is good for long-term use. Skin food.
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2. Wash the horseshoes and peel them; soak the white fungus in cold water to remove the roots and clean them for later use.
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3. Peel, core and cut Sydney pears
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4. After the water boils, add horseshoe, Sydney, white fungus, rock candy and wolfberry in sequence.
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5. After boiling again, put the inner pot into the outer pot to continue cooking and keep warm.
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6. Lock the locks on both sides
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7. After putting it in the outer pot, it is still simmering slowly to let the nutrients release slowly, saving gas and being delicious.
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8. Cover the outer pot and let it cook by itself.
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9. Uncover the lid after 40 minutes and enjoy the sweet soup you made yourself. Or if it is cooked at noon and eaten at night, the heat preservation effect is particularly good.
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10. The Sydney pear has become very soft, and the cooked horseshoe tastes sweeter. The white fungus becomes thicker and thicker.
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11. My husband often gets angry, so he doesn't get angry after drinking the soup I made.
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Tips:Soak the white fungus in cold water for 30 minutes in advance.
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