A complete collection of Sydney soup practices

Ingredients: Sydney 200g, rock sugar100g, Lycium barbarum 20g.

Practice: Wash the Sydney, cut off the pedicle and handle, and cut the Sydney into large pieces. Slice Sydney into a container. Add rock sugar and steam for about 30 minutes. Put the soaked Lycium barbarum into the pot and steam for about five minutes.

Tip: pears can't be eaten with crabs, which will hurt your stomach.

2. Lycium barbarum and Sydney soup

Ingredients: 300 grams of Lycium barbarum, 225 grams of carrot, 4 Sydney, 3 candied dates, 225 grams of lean meat, 2 slices of ginger and proper amount of salt.

Practice: wash the leaves of Lycium barbarum. Clean the medlar stalks and tie them into a bundle. Peel carrots, wash and cut into pieces. Wash Sydney and cut into pieces. Wash the candied dates and lean meat, blanch and rinse. Boil a proper amount of water, add Lycium barbarum stems, carrots, Sydney, candied dates, lean meat and ginger slices, simmer for about 90 minutes, take out Lycium barbarum stems, add Lycium barbarum leaves and roll for about 20 minutes, and season with salt.

3. Yin Bei Sydney soup

Ingredients: tremella 20g, Sydney 1, Fritillaria cirrhosa 5g, rock sugar (or sugar) 30g.

Practice: Remove the roots and impurities from the tremella, wash it and tear it into small pieces. Wash and peel Sydney, remove the core and seeds, and cut into dices. Wash Fritillaria cirrhosa. Put the above processed raw materials into a saucepan, add 1 cup of sugar and water, steam in a cage for about 1 hour, and take out.