Xiao Diao Pear Soup

Xiao Diao Pear Soup

1. Soak the white fungus for half an hour, wash it, and try to tear off small pieces.

▶Tear the white fungus into small pieces with your hands as much as possible, so that the gelatin can be cooked faster.

2. Rub the skin of Qiuyue pear with salt, then separate the skin and flesh, cut the pear into small pieces, and save the pear skin for use.

3. Add 600ml of water to the milk pan, add the white fungus and cook for 20 minutes.

▶It takes time for the white fungus to boil out of gelatin, so cook it separately for 20 minutes.

4. Then add the pear meat, pear skin, wolfberry fruit, rock sugar, tangerine peel, add water that has not covered all the ingredients, boil it over high heat, and simmer for 30 minutes.

▶The traditional small hanging pear soup is filled with plums. Fanty uses tangerine peels. The taste is also very good. Remember to scrape off the white tangerines in the tangerine peels so that they will not be bitter.

5. Stew until the pear soup is amber, the soup has a slight consistency, but is not sticky, and it's done. Isn't it easy?

▶If the soup evaporates during the process, you can add hot water.

6. Pick out the pear skins before you start the pot, and you can enjoy them.

Tips:

The traditional Xiaohang Pear Soup uses snow pears and plums, while Fanty uses Qiuyue pears and tangerine peels. The taste is also very good. Anyone can try it.

In addition, the reason why pear soup is called soup is that it is not as viscous as white fungus soup, but is more smooth and juicy, and has a better throat moisturizing effect.

Okay, foodies friends, you can start, next, it's up to you~~