With the hot-cold weather recently, many people were down with flu and cough. I’m one of them in fact. Thus, I have created a special dessert I named STEAMED ASIAN PEAR WITH CHINESE ALMONDS AND ROCK SUGAR to strengthen the Yin in my body with a combination of Traditional Chinese Medicine (TCM) ingredients. The juicy Asian pears are perfect for dry coughs especially in moistening the throat and lungs, relieving cough and phlegm clearance. White fungus on the other hand is superb to nourish the body, heal dry coughs and clearing heat in the lungs. Chinese almonds or commonly known as apricot seeds are great to strengthen the respiratory system. I also added in some Goji berries (wolfberries) with antioxidants and anti-inflammatory properties as well as a red date for balancing the formula, Qi and blood for the body. The dried longan would nourish blood circulation and has a calming effect on nervous system. The American ginseng acts as a powerful adaptogen to reduce the effects of any kind of stresses, physically or mentally.
As the size of the wok for steaming might vary, I’m going to share what are the ingredients to put into an individual pear. You can just multiply the amount as per quantity of pears you are using. There will be no wastages here as those scooped out portions can be used for making the multi-purpose enzyme to act as natural household detergents (3 parts raw fruits/vegetables, 1 part brown sugar and 10 parts water – pour into a large plastic container, releasing the build in gas occasionally for the next 3 months).
Here’s the recipe for one serving:
1 large Asian pear
1 small piece white fungus (soaked in hot water for about 15 minutes, drain well)
1 tsp Chinese almonds (apricot seeds)
1 tsp Goji berries (wolfberries)
1 Chinese red date (a light slit will infuse more flavor)
2 pieces dried longan
1 tsp American ginseng
2 tsp rock sugar (6-7 pieces if they come in crystal form or to taste)
Water (to fill to the brim)
You can replace the rock sugar with honey but it would give u a slight sour after taste.
1. Wash the pear with enzyme (as stated above) or any fruit/vegetables cleaner well to rid of any existing dust or pesticide. Dry it well.
2. Cut off the top and use a teaspoon to slowly scoop out the core. Be careful not to scoop too much until the base as it may leak after steaming.
3. Fill all the ingredients above into the pear and fill it up with water. Close the lid well.
4. Heat up the water in your wok/steamer. Put in your filled pear and steam under MEDIUM-LOW fire for about 40-45 minutes. If there’s still a slight crunch on the pear, you got the recipe right. Stir well and serve hot.
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