Cough Qiuli Ointment

Cough Qiuli Ointment

1. I prepared the ingredients, and because I used a lot of pears, I took two representatives, Chuanbei, I took the leftovers and came to the photo. I use Bongshui pears, you can also choose other pears

2. I feel that this black-skinned pear works well, and I also used a part of it

3. Wash the pears and peel them, and chop the pears

4. Chop the ginger, Luo Han Guo and put it into the pot with the pear.

5. If you don’t want to cut the pear, you can wipe it into the pot with the wiper.

6. Bury the Luo Han Guo in the pear, boil it over medium heat, don't add water, cut the pear and cook for a few minutes, the soup will come out.

7. Bring to a boil on medium heat, then turn to medium and low heat and cook for about 40 minutes

8. Fish out Luo Han Guo

9. Filter out the pear residue with a mesh sieve

10. After the pear dregs are allowed to cool for a while, use a clean cloth to squeeze out the remaining juice. Don't squeeze too much at a time, try to squeeze dry

11. Filter the filtered soup directly into the small soup pot.

12. Chuanbei is ground into powder with a food processor.

13. Add Chuanbei powder to the soup

14. After the medium heat is boiled, turn to a low heat and simmer slowly, a lot of foam will appear in the process.

15. Keep skimming it off, the pear paste will be purer

16. Stir constantly in the final stage to prevent the pot from sticking. When the pear paste keeps turning the foam, it's basically fine.

17. The boiled pear paste, it was already dark when the photo was taken, and the color taken under the light was a bit distorted

18. The boiled pear paste is put into a bottle of boiled water, boiled and dried, sealed and stored. It can be stored at room temperature for 30-40 days, refrigerated for about 2 months, and frozen for four to five months. This pear paste will not clump when frozen

19. The boiled pear paste is very thick, and you won’t know it until you eat it.

20. It can be eaten directly or flushed with water. Of course you can spread it on bread and eat it. Finally, I will teach a little bit of common sense. If the pear paste without sugar is diluted with a little water, there will be no residue or agglomeration. Sugary ones will.

Tips:

1. The more pears you make at a time, the longer it takes to boil, and the less it takes to boil, the shorter the time.
2. Try to use a larger pot at the beginning of the boil, so that it is easy to operate, and try to use a smaller pot after filtering, because the final product is too small, and the large pot is not enough to stick to the pot.