Rock Sugar Chuanbei Stewed Sydney

Name: Rock Sugar Chuanbei Stewed Sydney
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 6g Chuanbei; 1 piece Sydney; Some crystal sugar

by Migu's Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Bingtang Chuanbei Stewed Sydney is a good diet therapy prescription for treating wind-heat cough, once a day for three consecutive days, it can assist the treatment of wind-heat cough. Pear, sweet and cold, enters the lung meridian, has the effect of clearing heat, resolving phlegm, and relieving cough; Chuan Fritillaria is bitter in taste, entering the lung and heart meridian, and has the effects of resolving phlegm and relieving cough, clearing heat and dispelling congestion; rock sugar is mainly used for flavoring.

Ingredients

6g Chuanbei
1 piece Sydney
Some Crystal Sugar

Rock Sugar Chuanbei Stewed Sydney

1. Prepare materials.

Rock Sugar Chuanbei Stewed Sydney recipe

2. Wash the Sydney thoroughly, cut off the top quarter and scoop out the heart of the Sydney with a spoon, being careful not to dig through the bottom.

3. Put Chuanbei rock sugar in Sydney, and a few tablespoons of water.

4. Put the Sydney pears in a bowl, add rock sugar, water, and steam for 30 minutes.

Tips:
1. Pears do not need to be peeled, there are a lot of nutrients in the pear skin.
2. There is no need to use a lot of water, it is mainly used to melt Sichuan scallop powder, and it can be a little less than this amount.
3. The recommended water for stewing pears is boiled water or purified water.