Pear syrup
Composition:
4 kg of Fengshui pear, 4 kg of Siraitia grosvenorii 1, 5 g of Fritillaria cirrhosa, 0 g of loquat leaf 10, and 50 g of jujube.
Production method:
1. Clean the pears first, rub them into shredded pears with silk scarves or mash them with a wall-breaking machine. Pears need not be peeled, but they should be pitted. It is normal that Sydney will be oxidized during treatment. If the amount is large, it is recommended to use a wall breaker to make mud.
2. Wash the red dates, remove the core and cut into small pieces. Wash Siraitia grosvenorii and cut it into small pieces with a knife. Wash and dry loquat leaves. Pulverize Bulbus Fritillariae Cirrhosae and put them into a pot. Then pour Sydney into it and stir well. There is too much evaporation under cover this year. Turn on a small fire to cook.
3. It takes about 25 minutes to reach the state where you can't see pears obviously. Take it out and put it on the filter screen. Use the back of the spoon to squeeze out the pear juice.
4. Pour the filtered pear juice into the pot, and turn on a small fire to heat it slowly. This time, you don't need to cover it, let it boil slowly and evaporate without stirring.
After about an hour and a half, the pear juice in the pot will be boiled to a thick state similar to syrup, and the color will turn dark brown and transparent.
6. Pour the boiled autumn pear paste directly into the bottle, cool it and store it at room temperature. There is no trace of sugar in it, only the sweetness of jujube and Sydney, which is especially suitable for the elderly and children at home.
If this autumn pear cream is cooked well, it won't go bad all winter. When drinking, put a spoonful into the cup and take it with warm water. Sweet and delicious, moisten the lungs and make a fire. Like a friend, try it quickly!
Tips:
1, pear skin plays an important role in autumn pear paste, so don't remove it.
2. All materials are washed and dried before making.