A, red wine stewed pear

Main ingredients: pear 2, auxiliary red wine 300ml, rock sugar 1

Steps:

1, take 300ml red wine, pour into a small stew pot

2, according to personal taste add rock sugar a piece of medium heat to boil.

3, use the time to cook red wine to the pear peeling, cut in half and remove the core.

4, the red wine boiled into the processed Sydney

5, constantly using a spoon will be red wine dripping in the Sydney failed to soak the soup on, to help color.

6, cover and simmer over low heat for 20 minutes, turning the pears over every 5 minutes to flavor them evenly.

7, stewed after the fire cooling plate can be eaten.

Tips

1, avocado is easy to oxidize, the use of cooking red wine when dealing with avocado, so that after dealing with the red wine is also boiled, you can directly stew, reducing the air on the oxidation of avocado.

2, red wine in the process of cooking alcohol volatilization, cooking the rest of the red wine can be directly drink, for beauty is very helpful.

Two, rock candy pear lollipop

Information: 180 grams of pear juice -200 grams, 150 grams of yellow rock sugar, maltose 50 grams

Practice:

1, buy this large pear water enough, rock sugar cracked point good melting, the recipe can be flexible, maltose, rock sugar, which more points are fine, as long as the boil in place does not affect the finished product

2, pear with a few minutes of water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water.

2, pears with a bit of salt to wash the skin clean, with a cooking machine into juice, I am using a wallbreaker broken after filtering

3, with a little dense sieve filtered 3 times

4, the pear juice, icing sugar, maltose poured into the non-stick milk pot, or a thick-bottomed stainless steel milk pot

5, medium heat to boil, with the leakage spoon to the pears of the foam knocked out, turn the heat to a slow boil

6, the pear juice, the ice sugar, the maltose, the maltose, the maltose, the maltose, the maltose and the pear juice, the maltose and the pear juice, the maltose and the pear juice, the maltose and the maltose.

6, simmer to 130 degrees to 140 degrees or so, there is no thermometer, dip a chopstick into the water drop immediately hardened on it, off the heat with a spatula stirring to the foam disappeared, is the state of the picture

7, with a small spoon quickly into the mold, my last monkey cold hard, and re-heated a little bit to make out of the color is not the same, more fuzzy

8, and so on 20 minutes or so, after cooling off the mold can be

9, this recipe to do 10 lollipops

10, take off the mold after hurrying to pack the bag packaging