Sydney 3
Appropriate amount of rock sugar
Lycium barbarum
Teach you to make rock sugar Sydney at home, without cooking or stewing, and it's a simple way to do it.
Peel the fresh Sydney. Choose fresh and mature Sydney, which smells rich fruit fragrance, has a round and full shape, and the fruit navel is sunken deeply. This kind of Sydney is sweet and full of water.
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Peel the peeled Sydney and wash it in clean water. You can soak it in light salt water for a while to prevent discoloration.
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Cut a Sydney along 1/3. The cross section should be as parallel as possible to the bottom.
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Dig out the stone of Sydney with a knife. Try not to hurt the Sydney meat outside, or use a spoon to assist the operation.
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Put a proper amount of rock sugar into the processed Sydney. I use yellow rock sugar, so you can choose rock sugar according to your own preferences.
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Then add a proper amount of medlar. Generally, five or six capsules are enough. Lycium barbarum not only has high medicinal value, but also looks better with a little color.
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Then cover it with the cut cover. If the cover is not tight, you can use a few toothpicks to fix it. It is best to cut it from which pear and put it back on which pear. It will also look better.
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Then prepare a deep-mouthed container, put the Sydney in, bring it to a boil and steam it on low heat for about 60 minutes. A lot of water will be produced in the steaming process, so deep-mouth containers or plates must be used.
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Take it out after steaming and eat it while it is hot with a spoon. The steamed Sydney will smell a very rich aroma, and it looks like crystal silver and antimony, and the color is very beautiful.
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