Pears are rich in nutrients, can moisturize and dry phlegm, and relax the bowel, while the proanthocyanidins contained in red wine can protect the cardiovascular, and resveratrol can fight cancer. Pears are cold, but cold will be weakened after cooking. When cooking pear soup, add appropriate amount of purple wine, which not only supplements the nutrients in pears and red wine, but also gives people a visual enjoyment. It also warms the stomach and makes it better for lungs and coughs.
In addition, during the cooking process, most of the alcohol in the red wine has evaporated, leaving only a little bit of wine, so don’t worry about drunking this big bowl of red wine pear soup. If you don’t like wine, you can cook it for a long time or add some rock sugar inside. It should be noted that pear skin must be worn when cooking pear soup, because pear skin is more effective than pear meat.
The following is the practice of red wine pear soup, for your reference.
Ingredients: 500ml red wine, one crystal pear, the right amount of crystal sugar, a little cinnamon powder, half a lemon. Practice: peel the crystal pear, remove the core, cut in half, put in the clear water with lemon to prevent discoloration; pour the red wine into the pot, add rock sugar, cinnamon powder, cook until the ice sugar melts; put crystal pear, Cook over medium heat until the red wine rolls over. After a small fire, continue to cook for an hour, turn off the heat, let cool, then put it in the refrigerator and refrigerate. It can be eaten after a few hours.