How to make winter cough pear soup

Pear soup is a traditional dietary tonic in China. In the dry winter, drinking pear soup can relieve cough and expectorant, and has a protective effect on the throat. Usually everyone is used to drinking boiled pear soup, but do you know that red wine boiled pear also has good health effects on the body?

Pears are rich in nutrition, can moisturize phlegm, and intestinal laxative, while the proanthocyanidins contained in red wine can protect cardiovascular and resveratrol can fight cancer. Pears are cold, but the coldness will weaken after cooking. When cooking pear soup, add an appropriate amount of purple red wine, which not only supplements the nutrients in pears and red wine, gives people a visual enjoyment, but also warms the stomach and stomach, and makes its lungs and cough effects better.

In addition, during the cooking process, most of the alcohol in the red wine has evaporated, leaving only a slight aroma, so there is no need to worry about drinking this large bowl of red pear soup. If you don’t like the taste of the wine, you can cook it longer or add some rock sugar in it. It should be noted that you must bring pear skin when cooking pear soup, because the effect of pear skin to nourish lungs and reduce phlegm is stronger than that of pear meat.

The following is the practice of red wine pear soup for your reference.

Materials: 500ml red wine, one crystal pear, moderate rock sugar, a little cinnamon powder, half a lemon. Method: Peel and pit the crystal pear, cut it in half, and put it in water with lemon to prevent discoloration. Pour red wine into the pot, add rock sugar, cinnamon powder, and cook until the crystal sugar melts. Cook over medium heat until the red wine is tumbling, continue to cook for an hour and turn off the heat. Let it cool and then refrigerate in the refrigerator. Serve for a few hours.