Moisturize you---—replenish moisture and nourish the lungs,silver ear mushroomsand snowmature pearssoup.

Actually, when I was at home beforesilver ear soupwasn't consumed much; previously, I had a negative impression of it being time-consuming and overly sweet, so we made it less often, only during winter holidays for a dessert.

However, my perception changed after a roommate's illness period.On that occasion, she bought silver ear mushrooms and mature pears to make a soup when her coughing didn't ease,as it was winter, I also had a bowl, which instantly altered my view. I found this soup simple to prepare and warming for the lungs; her cough did improve.

After that, I fell in love with it.Silver ear and mature pear soup is simple to make, hydrating, beautifying, and budget-friendly—perfect for lazy folks like me (that's why I love it~).

We can start without knowing how to cook,bakingtoo; but we must first learn how to make soups. This requires fresh ingredients,qualityingredients, appropriate heat control, and meticulous patience.You can prepare it while listening to music, do some nail art or a facial mask in between, and when you finish the task, the soup will be ready. I think, gradually, you'll enjoy this "enjoying the heat" process.Enjoying the Heat.

The preparation for silver ear and mature pear soup is really simple; it's perfect for lazy folks like me (that's why I love it~). Ingredients: 50g of silver ear, one mature pear. Additional ingredients: 40g of rock sugar.

1. Silver ear (since we need to soak it, not too much), one mature pear.

Silver ear is rich in nutritional components,proteins, fats and various amino acids, minerals, and sugars. It has the benefits of tonifying the spleen, opening the stomach, cooling and clearing heat, and moistening dryness.Most importantly, it's what I favor; silver ear is rich in natural gelling substances with its moisturizing properties, making it good for skin over time.

Mature pears are beneficial for moistening the lungs, clearing dryness, stopping coughs, and dissolving phlegm. They're effective for patients with acute tracheitis or upper respiratory infections experiencing a sore throat, dryness, and irritation.2. Soak silver ear in water for 1-2 days; remove the yellow part at the bottom, wash it, then tear it into small pieces (since I prefer to use this soup as an alternative to water, I tear them very finely).3. Use a medium-sized mature pear, peel and slice it into small pieces.

4. Add sufficient water to a pot; bring it to a boil over high heat (you can add more water at the beginning).

5. Once boiling, add the silver ear;

once it comes back to a boil again, reduce to medium-low heat and simmer for 20 minutes.6. Add the sliced pear pieces.7. Adjust rock sugar according to taste; there's already sweetness from the pears, so you don't need too much rock sugar.

8. Continue cooking for another 20 minutes until the soup thickens (indicating that the silver ear has released its gelling substances).Occasionally stir and remove any foam with a spoon to achieve a clear appearance.

Turn off the heat, don't open the pot immediately; let it sit for 10 more minutes before serving.

9. Cooked, pour into a bowl first.

Add two flowers as a garnish!Beautiful!As the flower breaks in your mouth, its fragrance spreads, blending perfectly with the tender silver ear and sweet pear.

Tip * Soak the silver ear and remove the yellow base; peel and cut the mature pears into small pieces.Add two flowers for decoration!Beautiful!

As the flower shatters in your mouth, its fragrance spreads, perfectly blending with the soft and glutinous silver ear fungus and the clear sweetness of pear!Tip* Soak the silver ear fungus until it swells, remove the yellowish base, peel and cut the pear into pieces.

*Place an adequate amount of water in a pot, bring to a boil over high heat, add the silver ear fungus, and once boiling again, reduce to medium-low heat and cook for 20 minutes.

*Add rock sugar, add the pear pieces, cook for another 20 minutes before turning off the heat. Do not open the lid immediately after turning off the heat; let it sit for an additional 10 minutes before serving.