Eating rock sugar stewed pears is mostly aimed at its lung moistening and cough relieving effects, and Sydney has been considered to have high medicinal value since ancient times, such as nourishing yin and moistening lung, nourishing stomach and promoting fluid production, eliminating phlegm and relieving cough, facilitating defecation and moistening dryness, and relieving summer heat and detoxification, which is incomparable to other varieties of pears. Therefore, it is better to use Sydney in terms of effect. Sydney has the best effect of moistening lung and relieving cough, and is most suitable for making pears stewed with rock sugar.

Do you want water in the stewed Sydney with rock sugar?

Stewed Sydney with rock sugar doesn't need water, but it can be steamed across the water, because Sydney itself is rich in a lot of water and will come out after steaming.

Practice of Stewing Sydney with Rock Sugar

material

Sydney: 1 piece

Rock sugar: about 30 grams

method of work

1

Sydney is not peeled, so it should be cleaned. If you are not afraid of trouble, you can peel it.

2

Cut the top of Sydney (also at the position of 1/5), keep it, cut a triangle in the core of Sydney with a knife, dig the core of Sydney with a spoon, and don't dig through the bottom of Sydney.

three

Add crystal sugar, cover the cut part 1/5, put it in a stew bowl, and stew it in a large pot for 1 hour.

Tips:

If you find it troublesome to hollow out the pear core, you can wash and peel the pear, cut it into pieces, put it in a bowl, add rock sugar, and steam it in water.