玉露生凉,小吊梨汤

2024-06-18 12:02:43 193

玉露生凉,小吊梨汤
连日下了两天的雨,夏日的余热已经开始散去。清晨起床,天高气爽,云淡风轻,心情也随之豁然开朗。然而,即使是艳阳也抵挡不住那阵阵秋意。
今日白露,天气转凉,秋意渐浓,清晨草木都见了露水,晶莹剔透,煞是好看。
经过炎炎夏日的“煎熬”,阴气消耗较大,来一杯香甜浓郁的梨汤,正好能够润肺清火、补阴润燥。
小吊梨汤是早年间与豆汁其名的老北京秋冬热饮。因为以铜制的提吊作为盛梨汤的器物,一吊为一壶,所以称为“小吊梨汤”。
在这适合吃梨的季节,用心熬制一壶梨汤,汤色微黄,稠而不腻,暖身暖心。

Details of ingredients

  • 雪梨500g
  • 2000g
  • 银耳20g

Technique

  • 难度简单
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 玉露生凉,小吊梨汤

  • 1.准备好食材
  • 2.将雪梨洗净去核,留皮切成滚刀块备用
  • 3.银耳用冷水泡发备用
  • 4.陶砂煲中加入水,待水烧开后加入泡发好的银耳,加盖煮10分钟
  • 5.加入切好的雪梨,将水煮至沸腾,转小火,加盖煮1小时
  • 6.放入枸杞和冰糖,继续小火煮1小时
  • 7.此时,汤汁已变得粘稠,关火,盛入容器中,香滑甜润的小吊梨汤就完成了
  • 8.梨汤微黄,稠而不腻,入口如丝绸一般,香甜润滑
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