It is a natural "cough king", eating 10 catties of pears is better than eating 1 catty of it, moisturizing the lungs and relieving cough, and strengthening immunity
In winter, the climate is dry and cold, and it is most likely to cough, so you can eat a kind of fruit, which is the natural "cough king" - sweet fruit. Sweet fruit is also called amla fruit, cow glycocarpus, also known as "oil gold", it tastes bitter and astringent, but after sweet and cool, promote saliva, gastric acid secretion, very suitable for winter consumption.
Glycola is rich in nutrients, including vitamin C, protein, calcium, iron, dietary fiber, etc., strong immunity, today I will share with you several practices of Glycerocarpus.
Stewed chicken with sweet fruit].
Prepare sweet fruit, Qingyuan three yellow chicken, ginger, tangerine peel, salt, and water.
1. Handle the local chicken, remove the internal organs, and rinse it with water. Slice ginger, add water to the pot, put in the local chicken, ginger slices, tangerine peel, skim off the scum after boiling over high heat, and skim off the scum to effectively reduce the fishy smell.
2. Put in 2 pieces of tangerine peel, cover the lid and simmer over low heat for 1 and a half hours, then turn off the heat, add an appropriate amount of salt to taste, stir well and serve.
Second, return to the sand oil sweet fruit.
Prepare sweet fruit, sugar, and water.
1. Wash the sweet fruit and soak it in water for 10 minutes. Pour half a bowl of water into the pot, add 2 tablespoons of white sugar, heat over low heat, boil the sugar after the water boils, continue to boil, stir constantly with a spatula, the soup becomes a little viscous.
2. Turn off the heat, pour in the washed glycancholica, stir-fry with a shovel constantly, let the glycerocarpus be coated with a layer of sugar solution, and the temperature will return to the sand after the temperature drops, wait until a layer of white sugar appears on the surface.
3. Oily and sour plum soup.
Prepare sweet fruit, sour plum, minced meat, salt, light soy sauce, cooking wine, starch and pepper.
1. Wash the lean pork and chop it into minced meat for later use. Wash the sweet fruit and crush it with the back of a knife. Pour water into the pot, add sweet fruit, sour plum, add some sour plum juice, boil over high heat and continue to cook for 5 minutes.
2. Add salt, light soy sauce, cooking wine, starch and pepper to the minced meat, stir evenly and marinate for 5 minutes, then put it in the pot and cook for a while, wait until the minced meat changes color, then turn off the heat and pour a little sesame oil.
Fourth, Chaoshan classic oil and sweet soup.
Prepare sweet fruit, wolfberry, abalone, dendrobium.
1. Wash the sweet fruit and pat it flat with the back of a knife, so that the nutrients can be released. Soak the abalone and wash it well, cut it into a flower knife and set aside. Dendrobium is soaked in water, washed and set aside.
2. Add water to the stew pot, add sweet fruit, abalone and dendrobium, boil over high heat and simmer over low heat for 15 hours, the last 10 minutes put in the wolfberry, add an appropriate amount of salt, you can get out of the pot, it is very sweet to drink, relieve cough, throat discomfort.
Fifth, the ginger is sweet and sweet.
Prepare sweet fruit, old rock sugar, ginger and salt.
1. One pound of oil and sweet fruit, half a pound of old rock sugar, half a pound of salt, and one and a half halves of ginger, this ratio is remembered. Wash the sweet fruit, put it in a draining basket to dry, and pat it a few times with the back of a knife to make it easier to absorb the flavor.
2. Put the sweet fruit into a basin, add salt and mix evenly with your hands, and marinate for a few hours to remove the astringency. Wash and peel the ginger and cut it into minced ginger. After the sweet fruit is pickled, pour out the water in the basin, add minced ginger and rock sugar, stir evenly, and continue to marinate for one night.
3. Put the pickled oil and sweet nuts into a clean glass bottle, add some water to boil the remaining soup, pour it into the bottle after cooling, and marinate for a week.
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