Autumn Pear Paste

Name: Autumn Pear Paste
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 10 pear; 30g White tuckahoe; 20g Ophiopogon; 20g Chuanbei Noodles; 2 pcs Luo Han Guo; 30g Jujube meat; 25g Sliced ginger; 30g Yellow rock candy; 200g honey

by Worm mother millet

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

When the hot and cold season comes, I am afraid of catching a cold and even more afraid of coughing. The cough is so severe that I cannot sleep all night, coughing until I lose my voice, and the entire chest is painful. It is useless to drink cough medicine as water.
This year I prepared myself a jar of autumn pear paste. After consulting a lot of materials, I said that the effect is very good and the production process is very time-consuming, but for the health of myself and my family, I bought all the materials and started doing it.
It's really a drop of essence, only 300g of juice from ten pears, and 500g of honey with honey.
The effect is indeed better than ordinary Chuanbei stewed pears, and it is also convenient to take. Now it is a regular product at home. "

Ingredients

Autumn Pear Paste

1. Pears scrub the epidermis with salt, remove the fruit wax, and clean it.

2. Weigh all the ingredients except pears and honey. Mangosteen smashed into pieces.

3. Pears are pitted and cut into small pieces.

4. Put it in a food processor and mash it.

5. Put the pear puree and the weighed ingredients into the pressure cooker (or rice cooker) and select the beans mode.

6. Pour into a non-stick pan and continue to heat and cook for 1 hour. Remember to cover the pot, and pay attention to scalding splashes of juice in the pot while stirring.

7. Turn off the heat and let it cool until it is not hot, filter the pear puree with a strainer and gauze. At least 2 times.

8. The left side is to be discarded, and the right side is the filtered soup.

9. Pour the filtered soup into a clean pot and continue to boil for an hour and a half on low heat. Watch out for scalding splashes of juice in the pot while stirring.

10. Boil the airtight jar with boiling water and blow it dry with a hair dryer.

11. Boil about half of the water to make the soup thicker. After cooling, stir in honey and store in refrigerator. Every morning and evening, take 1-2 scoops with warm water and mix thoroughly.

Tips:
1. The pear skin should be cleaned.
2. Use a non-stick pan to cook autumn pear paste, it is not easy to paste the pan.
3. Pay attention to prevent scalding during the whole process. The soup is very viscous, and it will inevitably splash out during the cooking process.
4. The filtering process is crazy, so be patient and filter at least 2 times.
5. The container for storing autumn pear paste should be disinfected with boiling water.
6. After the autumn pear paste cools down, mix in the honey. If the temperature is too high, it will destroy the nutrients of the honey.
7. Every morning and evening, take 1-2 scoops of warm water and mix thoroughly.