How to make almond and pear soup

Almond is a nut and pear is a fruit. The combination of the two can make a surprising almond and pear soup, which is a taste enjoyment and rich in nutrients, and is very suitable for conditioning the body. Almond and pear soup is relatively simple to make, just pay attention to the heat.

1. Wash the pears, peel and core them, and cut them into dice; wash the almonds and drain them; put the pot on the fire, add appropriate amount of water, put in the pears, almonds and rock sugar, and cover tightly; cook over high heat for 3 to 5 minutes, then switch to low heat and cook for 1 hour, serve in a bowl, and let cool before serving. Almonds: Almonds should not be eaten with chestnuts, pork, or millet.

2. Soak the Tremella in warm water for 10 hours to remove the mud and hard stems. Wash it repeatedly with clean water, tear it into small pieces and set aside. After cleaning the snow pear, scrape off the skin, cut into small pieces for later use, put the white fungus into the pot, add a pot of water, bring to a boil over high heat and simmer on low heat for 30 minutes, add the pears and almonds and continue to simmer for 20 minutes. When the soup is thick and the pears are cooked, turn off the heat, add a large piece of rock sugar and simmer for 5 minutes before enjoying. Tremella should be soaked for about a day in advance to save fire and time when cooking.

3. Remove the core of the pear and cut into pieces with the skin on; peel the water chestnuts and cut into quarters; wash the carrots and dried persimmons and cut into cubes. Add 3 bowls of water to the casserole, add the raw materials after boiling, then add almonds and rock sugar, and boil; simmer for 30 minutes. Turn off the heat and add honey when it is no longer hot.

4. Soak the white fungus in warm water, remove the stems and tear it into small pieces; wash the pear, remove the core and cut into thick slices; wash the carrots and cut into thick slices. Place the pot on the fire, pour in an appropriate amount of water, add tangerine peel, bring to a boil over high heat, add pears, carrots, candied dates, and almonds, cook over high heat for 20 minutes, turn to low heat and cook for another hour, add white fungus and continue cooking for 1 hour.