Spare ingredients: 6 kg of pear, 2 Siraitia grosvenorii, red dates 10g, Fritillaria Fritillaria powder 15g, 50g of rock sugar, and appropriate amount of ginger.

Production process: step 1, prepare a proper amount of pears, clean them, remove the pears and rub them into velvet, or use a juicer to break them up for later use, and break them up by hand;

Step 2, prepare a proper amount of red dates, wash them with warm water, remove the core, cut the red dates into small pieces, shred a small piece of ginger, mainly to neutralize the cold, and prepare other necessary ingredients at the same time;

Step three, put the chopped pears, Siraitia grosvenorii, red dates and shredded ginger into the pot and start cooking. After the fire boils, add rock sugar and continue to cook on low heat for almost half an hour, and cook all the ingredients.

Step 4, you can turn off the fire, cool the cooked pear paste, put it into gauze when it is not scalded, squeeze out the pear juice forcibly, and put it into the boiling pot to continue cooking;

Step 5: At this time, add 15g Fritillaria powder, stir and boil with high fire, and then turn to low fire and cook slowly until the color of Qiuli paste becomes deep and the stirring speed becomes slower and slower, indicating that it is ripe.

Summary: This method of autumn pear cream does not need to put a drop of water. Pure pear juice is more mellow and has abundant nutrients. The properly treated autumn pear cream is stored in the refrigerator. When the throat is uncomfortable, it is sweet and delicious, as if the throat can become comfortable in an instant. The cooking method of this ancient autumn pear paste is particularly simple. In addition, it is mixed with ginger.

Cooking skills:

1. Pears are full of water because there is no need to add water. For boiled pears, it is necessary to filter out the pear residue and put it all into gauze to squeeze out the juice, which can effectively ensure the purity of the finished product. When cooking pear juice, add Fritillaria cirrhosa powder without adding it in advance;

2. In the process of boiling pear juice, we need to stir it all the time when it starts bubbling to prevent it from burning, otherwise it will waste good ingredients, and it took me nearly 2 hours to boil pear juice. The finished autumn pear cream is less than one third of the squeezed pear juice, but it is very pure.

Remember to put the autumn pear cream in the bottle while it is hot. Hot autumn pear cream is easier to operate. If cooled, it will become particularly sticky. The bottle should be scalded with boiling water in advance. When drinking pickled autumn pear cream, remember to take it out with a water-free and oil-free spoon to ensure that no bacteria enter.