Autumn pear cream is also called Sydney cream, which is a traditional Han Chinese diet. According to legend, it began in the Tang Dynasty. The selected autumn pear (or pear, snow pear) as the main raw material, together with other cough, expectorant, Shengjin, lung drugs, such as Ophiopogon japonicus, ginger juice, Fritillaria, honey and other raw materials of the same medicine Carefully prepared medicated dietary drinks are commonly used in the treatment of respiratory tract disorders such as lung heat and polydipsia caused by heat and dryness, dryness and nausea, fatigue, lung yin, cough and phlegm, chronic cough and hemoptysis. The autumn pear paste used to be a special medicine in the court. It was only passed down to the court by the royal doctor in the Qing Dynasty.
Wash the pears and cut into pieces
Into the cooking machine, break into the casserole.
Put the prepared red dates, mangosteen, Chuanbei powder, and ginger into a casserole. Open the fire and cook. The fire is boiled and turned to low heat. After 40 minutes, the soup in the pot is filtered. Remove the juice from the slag, add the rock sugar and reheat it until it is cooked into a paste.
Prepare the autumn pear paste into the bottle. Add water to the drink while drinking.
Autumn pear cream can not put Chinese medicine, Chuan Fritillaria, Luo Han Guo have the effect of relieving cough and phlegm, red jujube flavor, ginger and pear cold itself. The key to making autumn pear cream is to control it. You can adjust the steps according to your own practice. For example, the broken pears are first filtered, then the other ingredients are added to the pan to cook the pear juice, and the other accessories are removed after 40 minutes. This approach makes the autumn pear cream more viscous and translucent.