A must-have for autumn
By 壹、
<h2>Royalties</h2>
2 monk fruit
10 dates
Ginger to taste
1 sachet of Sichuan shellfish powder
6 green peel pears
1 piece of brown rock sugar
<h2>Practice steps</h2>
1: Wash the pears with salt and rub the silk, wash the red dates with flour and soak them, chop the monk fruit, slice the ginger, add a piece of yellow rock sugar and a packet of Sichuan shellfish powder, cover the pot and cook for about 15 minutes to 20 minutes
2: Cook well and let it cool slightly, pour it into gauze for juice filtering
3, simmer over medium heat, stir intermittently, and so on until it is boiled to such a lot of bubbles, pour it into a clean container while it is hot
4. Cover the lid and refrigerate after cooling, and take it as you eat ✅
<h2>Tips</h2>
It is recommended to rub the silk directly in the pot to be boiled, and there will be a lot of juice in the silk wiping process, so that it is not wasted at all! Chuanbei mother powder I use a gram a packet, it is recommended that you add two packs, cook and cool some and then squeeze the juice water will not be hot claws Oh! Our family sealed containers are relatively large, you can find mini kind of small glassware, do not take up space! Don't waste the bottom of the pot, add some boiling water to it and swing around, and the chef can have a cup first
<h2>Nutritional benefits of monk fruit</h2>
Sweet taste, coolness; return to the lungs, spleen meridians; clear lungs and throat, phlegm and cough, moisturize the intestines and laxatives; mainly treat phlegm and fire cough, sore throat, wounded summer thirst, dry intestines and constipation.
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