Picture of stewed pear with rock sugar [1]

Food preparation

Ingredients: 2 pears (Sydney) [2]

Seasoning: 30-60g of rock sugar.

Production step

1. Peel and core Sydney, and put it in a porcelain bowl with crystal sugar.

2. Stew in water until the rock sugar dissolves.

Practice 2

Food preparation

Sydney, rock sugar, water

Production step

1, one Sydney, washed, peeled, cut off the top as a cover, and then dig rock sugar stewed Sydney with a knife and spoon to remove the core in the middle.

2, put the rock sugar in the middle, cover, put the processed Sydney into a deep dish or bowl (steamed pears will flow out a lot of sweet soup, it is best to choose a deeper container to steam), and finally put it into a steamer to steam 1 half an hour to 2 hours, so that the pears can be completely softened.

3. If you feel that it is troublesome to hollow out the pear core, you can wash the pear, peel it [2], cut it into large pieces, put it in a bowl, add rock sugar, and then steam it in a steamer. You can use a steaming cup or casserole to hold pear pieces, or you can use a rice cooker to steam them.

Practice 3

Food preparation

Sydney, crystal sugar, Fritillaria cirrhosa, water

Production step

1, one Sydney, washed, peeled, cut off the stone part, and cut into pieces at the lower part. And soak a proper amount of Bulbus Fritillariae Cirrhosae (ask a doctor).

2. Put rock sugar, Sydney, water and soaked Fritillaria into a vessel (steamed pears will flow out a lot of sweet soup, so it is best to choose a deeper container to steam). Finally, steam in a rice cooker for an hour or two.

Practice 4

Ingredients: 200g Sydney

Ingredients: 100g rock sugar 20g medlar

Production steps:

1, wash the Sydney, cut off the pear pedicle and handle, and cut the Sydney into large pieces.

2. Put the Sydney slices in the container.

3. Add rock sugar and steam for about 30 minutes.

4. Put the soaked medlar into the pot and steam for about five minutes.