What can pears make for dessert: rock sugar, Sydney and tremella soup

Materials: a tremella, a Sydney, a handful of rock sugar, a handful of Lycium barbarum and proper amount of water.

Practice:

1. Soak the tremella in advance, wash it, break it into small pieces and put it in the casserole.

2. Add water and rock sugar to boil, and turn to a small torch to stew the gum for about an hour.

3. Peel the Sydney, cut it into small pieces, put it in, and continue to stew for about 2 ~ 3 minutes.

4. Finally, put the washed Lycium barbarum into it and cook it for a while. Just turn off the heat.

What can pears make for dessert: Siraitia grosvenorii, Fritillaria cirrhosa and Sydney Cream

Materials: Sydney, crystal sugar, Siraitia grosvenorii, Fritillaria cirrhosa and shredded ginger.

Practice:

1. Cut Sydney into pieces and juice it with a juicer.

2. Pour all the ingredients into Sydney juice, including Sydney residue, boil over high fire, then simmer for half an hour, and add rock sugar according to your own taste.

3. Use filter cloth or strainer to separate the juice residue.

4. Pour the juice into the pot again, and cook it for more than an hour without covering the lid. When bubbles appear, cook it while stirring, and then you can take it out.

what can pears make for dessert: pear lotus root juice

materials: one pear, one section of lotus root, 1ml of purified water and one tablespoon of honey.

Practice:

1. Peel and core pears and cut into small pieces; Peel the lotus root and cut it into small pieces, and handle it quickly, otherwise it will turn black, or cut it and soak it in water with white vinegar, which can effectively prevent the lotus root from turning black.

2. Put the processed pears and lotus roots into the juicer, pour 1ml of purified water and beat them into pear lotus root juice.

3. Filter with gauze or screen.