Name: Autumn Pear Paste
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 catties pear; 20g Poria; 20g Ophiopogon; 2 pcs Luo Han Guo; 100g Lily (dry); 80g Red dates; 1 piece ginger; 150g crystal sugar; 150g honey; 10g Chuanbei (milled)

Autumn Pear Paste

by Big flower watermelon melon

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

After November every year, I easily cough at night,
It didn’t seem to be the case before. It started in the past two years.
Probably because of the dry weather and severe smog.
There will be no discomfort during the day, just a few coughs in the middle of the night,
No, I coughed for a few days,
Thinking about it, I have to make a bottle of Qiuli paste.
Dahuahua went to the pharmacy and bought me some Chinese medicines.
I went to the supermarket and brought back a few catties of pears.
The pears of Qiuli paste are usually snow pears or Yali pears, but people like me who are blind to the species don't know if they bought it right.
The method is simple, that is, it takes a little patience to stir and filter.
I stir it with flesh, and it is said that this is the best way to make ointment. However, this is slower, and it is more troublesome when filtering.
That's how it went in one day.
If you want to be simpler, you can squeeze the juice with fruit juice, which is faster, and you can also remove the residue directly. It is much easier to filter.

Autumn Pear Paste

1. Prepare pears, usually snow pears or ya pears, but I don’t know if the pears I bought are snow pears;

2. Peel the pear, cut into small pieces with the skin, and set aside;

3. This is medicinal materials: Chuanbei (powder), Luo Han Guo, dried lily, Ophiopogon japonicus, Poria; red dates are pitted, and small pieces are torn by the way; old ginger is shredded;

4. Stir the pears into pear paste in batches and pour them into the pot;

5. When stirring the last batch of pears, add red dates and stir together;

6. Put all the remaining ingredients except honey in the pear paste pot, and break the Luo Han Guo;

7. Because there are a lot of ingredients, I used two pots to cook together. Cover the pot and bring it to a boil on medium and low heat, then reduce heat for about 50 minutes;

8. Pick up and filter, press with a spoon;

9. The filtered residue is put into gauze, wrapped and squeezed, leaving the filtered soup;

10. Pour the filtered soup again into a clean pot, remove the lid and cook on a low heat;

11. Cook for about 1 hour. Stir while cooking to avoid sticking to the pan. I cook it thicker and cook until scratches can be left on the spoon. If you want a thinner pear paste, you don't need to cook it to this level;

12. After airing to warm, add honey, mix evenly and then bottling. Every time you eat, use a small spoonful of warm water.