Pear, fresh sweet and delicious, crisp and juicy, is a vibrant fruit. Eating pear also has certain curative effect on diseases caused by enteritis, constipation, anorexia, dyspepsia, anemia, gout and vitamin A deficiency. Want to know more about how to eat pears? The following is Xiaobian to share with you about how to eat pear cough method. How to eat pear to cure cough
Pear
Three methods of treating cough with pear: first, treating cough with steamed honey pear
Cut the pear into a triangle like a watermelon, empty the pear core, put in some honey, and then cover the triangle. Open your mouth and put it in a bowl. Steam for a quarter of an hour. Take it out while it's hot.
2、 Steamed Chinese prickly ash pear for relieving cough and relieving asthma
Raw pear 1, poke a few small holes, each hole into the pepper 1, water stew, after cooling, remove the pepper, pear juice, cough, phlegm and asthma.
3、 Treating cough by stewing mushroom with pear juice
Pear can moisten the lung and cool the heart, eliminate phlegm and reduce fire. The interferon produced by the double stranded sugar nucleic acid in the mushroom in the human body can eliminate the virus in the body. The food therapy of "stewing mushrooms with pear juice" is used to prevent dry cough in autumn and winter and eliminate infection. Generally, it takes two or three days to see the effect.
Specific measures: first, peel and slice the 4 pears into juice, wash and slice the mushrooms 200 grams, add appropriate amount of water and rock sugar to stew, then stew the mushrooms twice in the morning and evening. Different methods of four kinds of pears
Method:
1. Soak Lycium barbarum for 10 minutes, then clean and dry it.
2. Clean Sydney, cut off the bad ones and cut them into small pieces.
3. Wash the glutinous rice and japonica rice, and inject appropriate amount of water.
4. Put the pears in the pot.
5. Set pressure for 10 minutes.
6. After decompressing, open the lid of the pot, pour the medlar down, stir well and eat it.
reminder:
1. Put the water first and then the pear. The water level is easy to master.
2. Medlar can not be soaked and boiled for a long time, because it will be tasteless.
Stewed snow pear with white fungus, orange peel and ginger
Ingredients: soaked tremella, tangerine peel, ginger, pear, honey and pickled wolfberry.
Method:
1. Cut the pear into small pieces, chop the ginger with a pat (a pat can release more ginger juice), and clean the tangerine peel.
2. All ingredients except wolfberry and honey are put into the boiling pot, and most of the cold water is added.
3. Bring to a boil and simmer for 40 minutes.
4. Add Lycium barbarum, see the water roll, you can turn off the fire. Note: wolfberry is not easy to cook for a long time.
5. Put it into a bowl and let it warm. Add honey and enjoy. Note: honey is not heated.
reminder:
1. Honey is not heated, too high water temperature can destroy the enzymes, vitamins and minerals in honey, and lose its natural color, fragrance and taste.
2. Lycium barbarum is not easy to cook for a long time, so it loses its sweet taste.
[Lily drunk pear]
Method:
1. Lily wash, break into petals; Peel the pear, slide out the flower knife on the surface, or cut it into slices.
2. Pour the red wine into the pan.
3. Put the whole pear or slice into the red wine.
4. Add rock sugar, bring to a boil over high heat, turn to low heat and cook for 10 minutes. Turn over the middle for several times until the color is even.
5. Add the lily and cook until the lily is transparent, then cook for 1 minute.
reminder:
1. Peel the pears after cleaning. According to the size of the pears, you can use a knife to draw several patterns. You can also use a core remover to remove or slice the pears, which is easier to taste.
2. Lilies should not be boiled for a long time, but should be transparent.
[raw pear mixed with balsam pear]
Method:
1. Shred the pear and red pepper.
2. Shred balsam pear with a little salt.
3. Mix well.
4. Put pears and shredded red pepper.
5. Add white vinegar.
6. Add sesame oil.
7. Mix well.
Warm tips: this dish does not need special seasoning, does not need blanching water, directly raw mix, to maximize the retention of the original flavor of raw materials, sweet and sour taste.
Ripe pear