300g pear juice

200 grams of rock sugar

Maltose 50 grams

Fritillaria cirrhosa produced in Sichuan

momordica grosvenori

loquat leaf

Count the dates

The practice of rock candy Sydney lollipop?

Select pears, wash them, filter them with a blender, pour pear juice, crystal sugar and maltose into a non-stick milk pan, boil them over high fire, and turn to low heat for slow cooking.

2, this is another way, fry all the above into juice, add rock sugar and maltose and cook together.

3. Cook until 130 degrees. If there is no thermometer, just soak the chopsticks in dripping water and harden them immediately.

4 after defoaming, pour into the mold where the rod has been put.

5. Wait for about 15 minutes, and demould after cooling.

6. Bagging and packaging immediately after demoulding.