Ingredients: 2 pears (Sydney);

seasoning: 3-6g of rock sugar.

Production steps:

Peel and core Sydney, put it in a porcelain bowl with rock sugar, and stew it in water until the rock sugar dissolves.

2. Method 2:

Preparation of ingredients: Sydney, rock sugar and water.

manufacturing steps:

(1) one Sydney, washed, peeled, cut off the top as a cover, and then dig out the core in the middle with a knife and spoon.

(2) put the rock sugar in the middle, cover it, put the processed Sydney into a deep dish or bowl (steamed pears will flow out a lot of sweet soup, so it is best to steam in a deeper container), and finally put it into a steamer to steam for 1.5 to 2 hours, so that the pears can be completely softened.

(3) If you find it troublesome to hollow out the pear core, you can clean the pear, peel and remove the seeds, cut it into large pieces, put it in a bowl, add rock sugar, and then steam it in a steamer to soften it. You can use a steaming cup or casserole to hold pear pieces, or you can use a rice cooker to steam them.

3. Method 3:

Preparation of ingredients: Sydney, crystal sugar, Fritillaria cirrhosa and water.

production steps:

(1) one Sydney, washed, peeled, cut off the stone part, and cut into pieces at the lower part. And soak a proper amount of Fritillaria cirrhosa.

(2) Put the crystal sugar, Sydney, water and soaked Fritillaria into a vessel (steamed pears will have a lot of sweet soup, so it is better to steam them in a deeper container). Finally, steam in a rice cooker for an hour or two.

4. Method 4:

Ingredients: 2g Sydney.

ingredients: 1g rock sugar, 2g medlar.

Production steps:

(1) Wash the Sydney, cut off the pedicle and handle of the pear, and cut the Sydney into large pieces.

(2) Put the Sydney slices in the container.

(3) Add rock sugar and steam for about 3 minutes.

(4) Put the soaked Lycium barbarum into the pot and steam it for about five minutes.