The holidays are always so hurried, and the school starts again in a trance; like summer, even the heat of the day can not stop the pace of time; the taste of autumn has come.
In such a summer and autumn alternate, many people are always the most prone to illness or allergies, in addition to the conventional allergy protection, strengthen exercise to enhance physical fitness, we must also pay attention to their eating habits.
In addition to controlling dietary intake, after the autumn climate is dry, there will often be a situation of yin deficiency and dry lungs, so in autumn you must pay attention to nourishing the lungs and eat more moist and dry foods, such as the next bowl of chicken head rice rock sugar sydney that Huang Xiao Chef wants to teach you to make.
Sydney itself has a good effect of moisturizing and drying, coughing and phlegm, coupled with the unique taste of autumn - chicken head rice,
Chicken head rice rock sugar sydney pear
Essential ingredients
2 pears / chicken head rice 50g
Rock sugar 4 pieces / goji berries to taste
Cooking steps
1. After peeling the pear, cut off the top part for later use, take a spoon and empty the inside of the pear;
2. Fill the rock sugar and goji berries in the pears, cover the pear lid (cut off the top of the spare pear in the first step) and steam for about 1 hour;
3. Take a clean pot to boil water, boil the water and add the chicken head rice, cook for 30 seconds and then fish out;
4. Take out the steamed rock sugar pear, add the chicken head rice, and the Chinese dessert that nourishes the yin and moisturizes is finished
TIPS
1. If you feel that it is troublesome to hollow out the pear core, you can wash the pear and peel and remove the seeds, cut it into large pieces, put it into a bowl, add rock sugar, and then add it to the steamer to steam it;
2. Cook fresh chicken head rice must be boiled underwater pot, cooking time must not exceed 1 minute, otherwise it will make chicken head rice into rubber band taste;
#秋天吃什么 #