As the saying goes: If Jingzhe eats pears, he will be energetic for a whole year.

Therefore, eating pears in Jingzhe also has a good meaning of good health for a year!

What the old man said does make sense.

During the Jingzhe solar term, although the weather is getting warmer, it is still warm and cold at first, and the air is relatively dry. People are prone to dry mouth and tongue, which causes internal fire. Eating pears at this time is both refreshing and satisfying.

Stewed Pears in Milk Ingredients: pears, dried lilies, red dates, milk, and rock sugar.

Method 1. Dry rinse the lily and soak it in warm water for half an hour.

2. Wash the pears and peel them off.

3. Make pear cups.

Cut off a piece from the top of the pear to make the top of the pear cup, and use a spoon to scoop out the core.

4. Put dried lilies, red dates and rock sugar into a pear pot and steam for 30 minutes.

5. After the pears are steamed, pour in the milk, cover the pot and simmer for 5 minutes until the milk is warm.

When removing the core of the pear, be sure to leave a little more at the bottom. If you like a softer and more chewy texture, extend the steaming time.

Ingredients: pears, black glutinous rice, black sesame seeds, walnuts, red dates, raisins, brown sugar.

Method 1. Wash the black glutinous rice and black sesame seeds together.

Add appropriate amount of water and steam until cooked.

2. Prepare and wash the walnuts, red dates, raisins and other ingredients.

3. Wash the pears, peel off the peel, and make pear cups according to the above method.

4. After the eight-treasure rice is steamed, add the ingredients and brown sugar, stir well.

5. Pour the stuffing into the pear cup, cover the pear and steam for 15 minutes.

Don't cut the pears too early, otherwise they will oxidize and turn black.

It is better to eat Babao pear while it is hot. Do not eat it cold to avoid increasing the burden.

Ingredients: pears, rock sugar, and a little salt.

Method 1. Clean the pears first and remove the skin.

Don’t waste the peeled pear skin, you can boil it in water and drink it.

2. Cut the pear in the middle, remove the core, and cut it into medium-sized pieces.

Soak the cut pears in light salt water and set aside.

3. In a clean and oil-free pot, add an appropriate amount of water and rock sugar, and cook over high heat until the rock sugar melts completely.

4. Pour in the pears, and the water should cover the pear pieces.

Bring to the boil again, turn to medium-low heat and simmer for about 15 minutes.

5. Put the cooked pears into a canning bottle that has been cleaned in advance, put it into a steamer and steam it for 10 minutes. When opening the lid, quickly tighten the lid. This can completely close the seal of the container, which is more convenient for storage.

The container for canned pears should be clean, oil-free and resistant to high temperatures.

Rock sugar can act as a preservative. If stored properly, it will not go bad for 2 months, but since there is no preservative, it cannot be stored for too long.

Ingredients: Sydney, kumquats, millet and rice.

Method 1. Wash the millet and rice and soak them in water for 20 minutes.

2. Wash the kumquats repeatedly with starch water, rinse them with clean water, and cut them into thin slices.

3. Boil the water, add rice, bring to a boil over high heat, then turn to low heat and simmer for half an hour.

Add as much water as possible and avoid adding water midway.

4. Peel and core the pear and cut into small pieces.

5. After the rice porridge has been cooked for half an hour, add pears and kumquats and continue to cook over low heat for 15 minutes.

Pears and kumquats can be eaten raw, so do not cook them with rice.

If the pear skin is thoroughly cleaned, you don't need to peel the pear.

Ingredients: pear, osmanthus, honey.

Method 1. Wash the pears with salt water.

When making sweet-scented osmanthus-soaked pears, you should choose smaller pears, either Nanguo pears or Su pears.

2. Add water to the pot, add Nanguo pears, and start steaming.

Steam over high heat for 5 minutes, adjust to simmer, and time for 15 minutes.

When the pears are steamed soft and glutinous, take out the steamed pears and let them cool.

3. After the steamed pears are cooled, soak them in honey water and sprinkle with a handful of osmanthus flowers.

Let it soak for 2 hours and then you can eat it.

If you don’t have dried osmanthus at home, you can replace it with sugar osmanthus.

When soaking pears with honey water, no rock sugar is added. You can add it as appropriate.

Ingredients: Sydney, Luo Han Guo, tangerine peel, rock sugar.