Autumn Pear Paste
1.
Buy all the ingredients you need in supermarkets and vegetable farms.
2.
Peel all Sydney pears and set aside.
3.
Use a fruit knife to core and cut the Sydney pear into quail egg-sized chunks.
4.
Cut the red dates into slices for later use.
5.
I use the Huiren Juicer from Korea to squeeze the pear cubes into Sydney juice, which retains the original flavor of Sydney. (It doesn’t matter if you don’t have a juicer at home, you can use a grater to cut the pears into filaments, boil them with red dates and other ingredients, and then filter them out.)
6.
Cut the ginger into shredded ginger and put it in the pear juice.
7.
Crush the Luo Han Guo and add it to the pear juice.
8.
Then add red date slices.
9.
Place the container with pear juice on the induction cooker and boil it over high heat.
10.
When cooking the pear juice, use a cooking machine to powder the granular Chuanbei. If it is troublesome, please ask the help of the pharmacy to process and powder the Chuanbei when buying Chuanbei.
11.
After the high heat is boiled, change to low heat and cook for about 45 minutes. Use a sieve to remove the ingredients and squeeze out the water as much as possible.
12.
The remaining pear juice continues to be boiled over low heat.
13.
Add rock sugar.
14.
Then add the chuanbei powder. When adding the chuanbei powder, add the chuanbei powder in small portions. While adding it, stir it with a spoon. If it is not stirred quickly, the chuanbei powder will form small pellets and should not be fused with the pear juice. (Because I want to free up one hand for taking pictures, the Chuanbei powder poured in at a time looks a bit grainy, everyone ignores it)
15.
Continue to simmer over low heat until the soup thickens.
16.
At this time, filter the remaining pear juice again into another clean small container, and filter the remaining residue inside to ensure the quality of the autumn pear paste.
17.
Simmer on low heat until the pear juice can hang on the spoon, and then turn off the heat. Pay attention to the last few minutes to keep stirring with a spoon to avoid muddy bottom.
18.
Naturally cool the viscous autumn pear paste, pour honey and stir well when it is warm.
19.
After being sufficiently cooled, pour it into a container, seal it, and store it in the refrigerator.
Tips:
How to eat autumn pear paste: If it is an autumn health product, drink it once a day, one spoon at a time, dilute it with warm water and drink it. If you want to relieve coughing or uncomfortable throat, you can drink it after diluting with warm water three times a day, one spoon at a time. Remember to use a clean spoon to hold Qiu Pear Paste every time you drink it. The spoon must be clean, oil-free and water-free, and absolutely not stained with saliva, otherwise it will easily deteriorate. The shelf life of autumn pear paste: The autumn pear paste prepared according to this formula is about 300 grams to 350 grams, and it is about 3 pudding bottles. It is stored in the refrigerator and there is no problem within 10 days, because there are not many bottles. , You can definitely drink it within 10 days.
