Chuanbei Sydney Cup
1.
One from Sydney. Make a cross cut at 1/3 of the pear body near the top.
2.
Make a circular mark with the spoon carefully.
3.
Dig out the inner pulp, being careful not to dig the skin or leak the bottom.
4.
Add 2-3g of Chuanbei powder. Don't put them in a pile, and evenly sprinkle them on the inner wall of the pears, so that they can easily be soaked by the leached pears. Chuanbei is firm, it takes a long time to steam the whole grain, it is not easy to steam thoroughly, and it is very convenient to make flour.
5.
Add a piece of rock sugar. The amount of sugar is arbitrary, Chuanbei is a bit bitter. You can also add a little honey after steaming.
6.
Steam the pressure cooker on low heat for 8 minutes after airing, and then open the lid after the pressure is naturally relieved. The effect of adding wolfberry after steaming.
7.
You can also add a few grains of goji berries, but the soup will turn red after adding goji berries. If you mind, add it or not when you eat it.
8.
This is a red soup with Chinese wolfberry.
