Autumn Pear Cup
1.
Ingredients: autumn pear, white fungus, wolfberry, rock sugar. The wolfberry is selected, it smells faintly fragrant. It is dried by hand, not sticky, and has a natural luster.
2.
Soak the white fungus with cold water, and tear the soaked white fungus into small pieces by hand. The selection of white fungus is naturally shiny, dark, yellowish and black white fungus cannot be used.
3.
Clean the Qiuli, cut one-fifth of the pedicle of Qiuli, use a stainless steel spoon to remove the core of Qiuli, and dig out the flesh of Qiuli. Regarding the selection of autumn pears, the skin is smooth, there is no hair, black hair and yellow, and the base of the autumn pear should be green.
4.
Wash and drain the wolfberry, drain the white fungus with water, rock sugar and other ingredients, put them into the autumn pear cup, and then add the autumn pear meat.
5.
Pour the right amount of water into the rice cooker, and put the prepared autumn pear cup into the retort in the Qiao Ke rice cooker. There are just three autumn pears in a rice cooker.
6.
Then cover the lid of Qiuli (just cut the half of Qiuli pedicle), the bottom of the rice cooker is stable, and the lid of Qiuli can be firmly covered without using toothpicks.
7.
Put on the lid of the rice cooker and steam according to nutrition for about 20 minutes. The skin of the steamed autumn pear becomes darker, and the skin is delicious when eaten. I use a skillet de-sugar rice cooker, nutritional steaming, this function steams the autumn pears to be soft, delicious, and high in nutrition.
8.
The autumn pear cup for nourishing the lungs and relieving cough is ready.
Tips:
[Sourcehe warm tips] 1. The autumn pear cup is steamed and stewed in the Qiaoke rice cooker. The water under the pot can actually be drunk, with a touch of sweetness. 2. After soaking the white fungus, tear it up by hand. The stewed autumn pears are soft and thick, which is delicious.
