Yulu is Fresh and Cold, Xiaohang Pear Soup

Name: Yulu is Fresh and Cold, Xiaohang Pear Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Sydney; Some Wolfberry; 2000g water; 20g Tremella; Some crystal sugar

by Dong Xiaochu 2012

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

It has rained for two days in a row, and the residual heat of summer has begun to dissipate. Get up early in the morning, the sky is high and the air is clear, the clouds are light and the breeze is light, and the mood suddenly becomes bright. However, even the sun could not resist the bursts of autumn.
Today, Bailu, the weather is getting cooler, and the autumn is getting thicker. In the morning, the vegetation is full of dew. It is crystal clear and beautiful.
After the “torture” of the scorching summer, the consumption of yin qi is greater. A cup of sweet and rich pear soup can moisturize the lungs, clear fire, and nourish yin and dryness.
Xiao Diao Li Tang is the old Beijing autumn and winter hot drink named after the bean juice in the early years. It is called "Small Hanging Pear Soup" because it uses copper hangings as the utensils for holding pear soup, and one hanging is a pot.
In this season suitable for pears, carefully boil a pot of pear soup. The soup is yellowish in color, thick but not greasy, warming the body and heart. "

Ingredients

500g Sydney
Some Wolfberry
2000g Water
20g Tremella
Some Crystal Sugar

Yulu is Fresh and Cold, Xiaohang Pear Soup

1. Prepare the ingredients

Yulu is Fresh and Cold, Xiaohang Pear Soup recipe

2. Wash the Sydney pears and remove the pits, leave the skins and cut into hobs for later use

3. Soak the white fungus in cold water and set aside

4. Add water to the clay pot, wait for the water to boil, add the soaked white fungus, cover and cook for 10 minutes

5. Add the cut Sydney pears, boil the water until boiling, turn to low heat, cover and cook for 1 hour

6. Add the wolfberry and rock sugar, continue to cook for 1 hour

7. At this point, the soup has become viscous, turn off the heat, put it in a container, and the sweet and creamy Xiao Pear soup is complete

8. Pear soup is slightly yellow, thick but not greasy, taste like silk, sweet and smooth

Tips:
1. Choose Sydney as the pear for soup. The flesh of Sydney is crisp and tender, juicy and sweet, contains a lot of nutrients, and has the effects of clearing the heart, nourishing the lungs, promoting feces, relieving cough, etc. It is really suitable for making soup.
2. Do not peel the pears when cooking, because the pear skin has the best effect on moisturizing the lungs and relieving cough, so wash the pears when boiling the soup and cut them directly into pieces and cook.
3. The white fungus will be glued when it is boiled. If you like the texture of glue, you can put more
4. Sufficient amount of water should not be added in between
5. It is recommended that the cooking time be more than 2 hours, the longer the time, the thicker the pear soup will be and the better the taste
6. The amount of rock sugar can be adjusted according to personal taste, or it can be flavored with honey