Do it yourself without a little sugar, very healthy.
1, first of all, we have to prepare more water fresh pear. I used the local production of the yellow pear, large, moisture, sold cheap, a few cents a pound, used to do the autumn pear cream is particularly cost-effective, a little bit does not hurt.
2, pear clean, peel. The first thing you need to do is to get your hands on a pair of pears. It's just that more pears boiled out of the autumn pear cream is more, and vice versa, very little. I use a mud rubbing device today, so that the good thing is that the pear paste is rough, the back of the filter, it will be clean. Cooking machine juice is too fine, small particles of pear residue is not easy to filter clean, especially the taste is a little rough yellow pear, residue more.
3, in order to improve the nutritional content of the autumn pear cream, I prepared another dozen large red dates, a Luo Han Guo, and finally add a few slices of ginger. The jujubes are cut up and the Luo Han Guo is broken open.
4, the rubbed pear paste and jujubes and other poured into a clean pot. Boil autumn pear cream, the ancient method is to use a large copper pot shelling. Family with enameled pot on the line, it is best not to use the iron pot, because the pear inside the tannin (rou two sound) acid. If you really don't have an enameled pot, an iron pot can be used once in a while. Remember not to touch the whole cooking oil on the line.
5, first open the fire to the pear paste boiling, boiling, began to turn small fire, slow cooking for 30 minutes. Boil out all the nutrients to soak into the juice. Then turn off the heat and let it cool.
6, when it is not hot, strain out the pear pomace. Remember to use a thick filter cloth so the residue will filter cleanly.
7, Next, pour the strained pear juice into a clean, oil-free pot again.
8, initially on high heat to boil. Once boiling, turn down the heat. To pear juice does not overflow the pot on the fire on the burner. Until this state, the whole pot began to bubble, as shown. Then reduce the heat even more. During this time, you can use a spoon to stir occasionally, to prevent paste pot.
,9, slowly simmer, this is a long process. But it's worth the wait, because the bought pear cream has too many additives. For the sake of your family and your own health, it is better to do it yourself. Simmer to this state can be, full of pots began to bubble intensively small bubbles, a spoon scratch, can be divided into two halves, marks do not immediately disappear, this state of autumn pear cream is almost done. Do not continue to simmer, the more you simmer the thicker, cooler and thicker, thicker into a solid, it is not good to take out.
10, poured into a clean, oil-free, heat-resistant glass bottle while hot. This way the autumn pear cream itself is very sweet, do not need to add additional icing sugar, unless you especially love sweet.
11, I used 8 pounds of pears today, boiled out such a small bottle. It is really concentrated is the essence of ah, too essence.
Eat, you can eat directly, you can also add boiling water to drink. A spoonful of two spoons at a time on