operating procedure
Step 1: First, cut Sydney into long blocks, cut jujube into strips for later use, slice ginger, then break Siraitia grosvenorii with the back of a knife and break it into small pieces by hand.
Step 2: Put the Sydney into the juicer to extract the pear juice, then pour the pear juice into the casserole. If there is no casserole, you can use stainless steel pot, but the iron pot can't. Add the red dates, ginger slices and Siraitia grosvenorii, then add the lily and Fritillaria cirrhosa powder, finally add the rock sugar, cover the casserole, and simmer for about 1 hour.
Step 3: Cooking time depends on the amount of pear juice. Cook the pear juice for a while, open the lid for about half an hour, and then stir it with a shovel. At this time, the pear juice has not been reduced, and the pear juice has been reduced by half by the time it is cooked for an hour.
Step 4: Pour all the pear juice into the big sieve, and filter out all the ingredients, leaving only the pear juice.
Step 5: Pour the filtered pear juice back into the casserole, and continue to simmer until the pear juice is gradually thick, and stir it with a shovel while boiling to prevent the thick pear juice from sticking to the bottom of the pot, until the pear juice is dark in color and thick in texture. The consistency of the pear juice depends on the amount of rock sugar, where there is less rock sugar, the pear juice will not be particularly thick.
Step 6: After a little cooling, pour the Sydney juice into a sterilized glass jar, and seal and refrigerate it.
Step 7: Take it out with an oil-free spoon and put it in a bowl. Just take it with warm water.
Tips
1, when choosing Sydney, choose Sydney with thin skin and high water content, so that the juice yield of pears is higher.
2. Squeeze pear juice with the juicer as much as possible. If there is no ordinary juicer, it is ok, just filter it several times later to make the pear juice as delicate as possible. 3. When all the ingredients are put into the pear juice for cooking at one time, you can also add Fritillaria cirrhosa powder after filtering, so that the effect is better. If the child doesn't like the taste of Fritillaria cirrhosa powder, add it first and finally filter it out together.
4. When cooking Sydney cream, use casserole or stainless steel pot instead of iron pot, and stir while cooking to prevent the bottom of the pot from being burnt.
5, Sydney cream should use oil-free and water-free, sterilized glass bottles, sealed and refrigerated, and it is no problem to eat more for the whole autumn and winter. Make sure that the spoon used for each pear cream is oil-free and water-free, otherwise it will easily deteriorate.