Sweet and soothing the throat, relieving dry cough-----Qiuli Paste

Overview

Love determines this life, care for your family. In autumn and winter, the dry climate can make the throat itchy, and the elderly and children are particularly susceptible to upper respiratory tract infections. Symptoms such as dry mouth and nose, sore throat, and dry cough will accompany them. If one person is unwell, the whole family will have trouble sleeping and eating. I tried these Qiuli ointments in the hope that these uncomfortable symptoms can be relieved. This Qiuli paste is also based on the Meitian recipe. It uses Qiuli, Luo Han Guo, ginger slices, honey, and rock sugar. The ingredients are very simple. Autumn pears are cool in nature and can clear away heat and calm down. The glycosides and tannic acid contained in pears can expel phlegm and relieve coughs, and have a protective effect on the throat; Luo Han Guo has the effect of clearing away heat and moisturizing the lungs. Adding one or two slices of ginger and soaking it together can neutralize the cold nature of Luo Han Guo. Honey is a natural food, composed of simple sugars glucose and fructose. It is easier to be absorbed by the body than sugar and has the effect of moisturizing the intestines and laxative. This autumn pear ointment is sweet and soothes the throat, relieves dry coughs, and is suitable for both young and old. It is also suitable for men who smoke and drink frequently!

Tags

• drinks
• children
• old man
• afternoon tea
• autumn recipes
• women's day
• honey
• mangosteen
• rock sugar
• sydney
• ginger slices

Ingredients

Steps

1. 1 Autumn pear, Luo Han Guo, rock sugar, ginger slices, honey

   

2. 2 Peel the autumn pears and cut into small pieces.

   

3. 3 Put it into the food processor in two batches.

   

4. 4 Add a little water and make a puree.

   

5. 5 Pour the pureed fruit into an oil-free pot.

   

6. 6 Crush the monk fruit and throw it into the puree.

   

7. 7 Add ginger slices.

   

8. 8 Bring the pot to a boil over high heat, turn to low heat and simmer for 20 minutes.

   

9. 9 Strain out the fruit puree and monk fruit residue.

   

10. 10 Strain out approximately 700ml of juice.

    

11. 11 Wash the pot, pour the filtered juice back into the pot, add rock sugar and simmer over low heat, stirring while cooking, turn off the heat when it becomes thick.

    

12. 12 Boil until the viscous juice becomes thick, let it cool, add an appropriate amount of honey and stir well. I haven't stirred this one yet, because the honey sinking to the bottom is so pretty, so I took a photo before stirring it evenly, haha~