Autumn pear grease-You Are Foodie

By Maggie
60

Autumn pear grease

Every autumn, the climate is dry, and the temperature difference between morning and evening is large. It is easy to catch a cold and cough. At this time, drinking a spoonful of autumn pear cream every day has the effects of promoting body fluid, reducing fire, nourishing Yin, moistening the lungs and relieving cough. The autumn pear cream you cook at home is much better than the autumn pear cream you buy in the supermarket, and the effect will be much better, because you can see the real materials! To learn more about the food making process with pictures and texts, you can follow the wechat official account "Ning Youwei", and new recipes are released every week!

Main Ingredients

snow pear 10 jin

Auxiliary Ingredients

How to eat autumn pear cream: if it is a health product in autumn, drink it once a day, a spoonful at a time, and dilute it with warm boiled water. If you want to relieve your cough or throat discomfort, you can take a spoonful three times a day and dilute it with warm boiled water. Remember to use a clean spoon to hold the autumn pear cream before drinking each time. The spoon must be clean, oil-free, and free of saliva, otherwise it is easy to deteriorate. Shelf life of autumn pear paste: the autumn pear paste boiled according to this formula is about 300g to 350g, with a capacity of about 3 pudding bottles. It is stored in the refrigerator. There is no problem within 10 days, because there are not many bottles, and it can be consumed within 10 days.

Step 1 . Buy all the ingredients in supermarkets and vegetable markets.

Step 2 . Peel all pears and set aside.

Step 3 . Use a fruit knife to cored Sydney and cut it into quail egg sized chunks.

Step 4 . Remove the core of red dates and cut them into slices for standby.

Step 5 . I use the Korean Huiren brand original juice machine to squeeze the pear pieces into Sydney juice, which well retains the original flavor of Sydney. (it doesn't matter if you don't have a juicer at home. You can use a wire planer to carve pears into filaments, boil them with red dates and other ingredients, and then filter them out.)

Step 6 . Cut ginger into shredded ginger and put it into pear juice.

Step 7 . Crush the Siraitia grosvenorii and put it into the pear juice.

Step 8 . Add jujube slices.

Step 9 . Put the container containing pear juice on the induction cooker and boil it over high heat.

Step 10 . When boiling pear juice, beat the granular scallops into powder with a cooking machine. If it's too troublesome, ask the drugstore to help process and beat them into powder when buying scallops.

Step 11 . After boiling over high heat, change to low heat for about 45 minutes, use a sieve to take out the ingredients inside. Don't squeeze the water as much as possible.

Step 12 . The remaining pear juice continues to be boiled over a low heat.

Step 13 . Add rock sugar.

Step 14 . Then add the scallop powder. When adding the scallop powder, add it several times and little by little. Stir it with a spoon while adding it. If it is not stirred quickly, the scallop powder will form small particles and should not be mixed with pear juice. (because I want to free up one hand to take photos, the scallop powder poured in once looks a little granular, which is ignored by everyone.)

Step 15 . Continue to boil over low heat until the soup thickens.

Step 16 . At this time, filter the remaining pear juice into another clean container again, and filter the remaining residue inside to ensure the quality of autumn pear paste.

Step 17 . Boil the pear juice over a low heat until it is able to hang a spoon. Turn off the fire. Pay attention to constantly stirring with a spoon in the last few minutes to avoid sticking the bottom.

Step 18 . Cool the thick autumn pear paste naturally, pour honey into it when it is warm and cool, and mix well.

Step 19 . After sufficient cooling, pour it into a container and seal it. Then put it in the refrigerator for cold storage.

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