Stewed pear with milk
Ingredients: pear, dried lily, red dates, milk, rock sugar.
working methods
1. Wash lily and soak it in warm water for half an hour.
2. Wash the pears and peel them.
3. Make pear cups. Cut a piece from the top of the pear to make the top cover of the pear cup, and dig out the stone with a spoon.
4. Put the dried lily, red dates and rock sugar into a pear bowl, then put it into a pot and steam for 30 minutes.
5. After the pears are steamed, pour in the milk, cover and stew for 5 minutes, and the milk will be warm.
When coring pears, pay attention to leaving more at the bottom. If you like something soft and waxy, extend the steaming time.
Ingredients: pear, black glutinous rice, black sesame, walnut, red dates, raisins and brown sugar.
working methods
1. Wash black glutinous rice and black sesame together. Add a proper amount of water and steam to the pot.
2. Wash all the ingredients such as walnuts, red dates and raisins.
3. Clean the pears, peel them and make them into pear cups according to the above method.
4. After the rice is steamed, pour in the ingredients and brown sugar and mix well.
5. Brew the stuffing into the pear bowl, cover the pear and steam for 15 minutes.
Don't cut the pear too early, so it won't oxidize and turn black. You'd better eat sweet pears while they are hot. Don't eat cold, so as not to increase the burden.
Ingredients: pear, rock sugar, a little salt.
working methods
1. Wash the pears first and peel them. Don't waste peeled pears, you can boil water to drink.
2. Cut the pear from the middle to remove the core and cut it into pear pieces of moderate size. Soak the cut pears in light salt water for later use.
3. In a clean and oil-free pot, add a proper amount of water and rock sugar, and the rock sugar will melt completely after boiling.
4. pour the pear, don't let the water pass over the pear slices. Bring to the boil again, and turn to low heat for about 15 minutes.
5. Put the cooked pears into canned bottles cleaned in advance and steam them in a steamer for 10 minutes. After the lid is opened, tighten the lid quickly, so that the container can be completely closed, which is more conducive to storage.
The container of canned pears should be clean, oil-free and high temperature resistant. Rock candy can play an antiseptic role. If it is properly preserved, it will not be bad for two months, but it can't be preserved for too long because there is no preservative.
Ingredients: Sydney, kumquat, millet and rice.
working methods
1. Wash the millet and rice and soak them in water for 20 minutes.
2. Kumquat is washed repeatedly with starch water, then washed with clear water and cut into thin slices.
3. Boil the water and pour in the rice. After the fire boils, turn to low heat and cook for half an hour. Add as much water as possible to avoid adding water in the middle.
4. Peel and core Sydney and cut it into small pieces.
5. After the rice porridge is boiled for half an hour, add pears and kumquat and continue to cook on low heat 15 minutes.
Pears and kumquat can be eaten raw, not cooked with rice. If the pear skin is thoroughly cleaned, there is no need to peel it.
Ingredients: pear, osmanthus, honey.
working methods
1. Wash pears with salt water. To make osmanthus-soaked pears, you should choose smaller pears, Nanguo pears or crisp pears.
2. add water to the pot, put nanguo pear and start steaming. Steam on high fire for 5 minutes, and turn to slow fire for 15 minutes. When the pears are steamed soft and waxy, take the steamed pears out to cool.
3. After the steamed pears are cooled, soak them in honey water and sprinkle with a handful of sweet-scented osmanthus. Soak for 2 hours and you can eat it. If there is no dried osmanthus at home, you can also change it to osmanthus.
When soaking pears with honey, do not add rock sugar, you can add it as appropriate.
Ingredients: Sydney, Siraitia grosvenorii, dried tangerine peel, crystal sugar.
working methods
1. Rinse the pear with running water, then wipe the surface with salt for several times to remove the residue.
2. Take a small amount of pulp from Siraitia grosvenorii and clean it.
3. After the pear is pitted, cut into pieces for later use.
4. Put the pear, Siraitia grosvenorii and dried tangerine peel together in a casserole, add appropriate amount of water and cook for 20 minutes. Add some rock sugar and cook until it melts. You can add some Siraitia grosvenorii and dried tangerine peel when you stew pears, but don't drink too much.