Materials: 1 Sydney, appropriate amount of rock sugar.
Exercise:
1. Wash a Sydney, peel it, cut off the top as a cover, and then dig out the core in the middle with a knife and spoon.
2. Put rock sugar in the middle, cover it, and put the processed Sydney into a deep dish or bowl (steamed pears will flow out a lot of sweet soup, so it is best to steam them in a deeper container).
3. Finally, put it in a steamer 1 and steam for half an hour to two hours to make the pears completely soft. Simple and delicious ~
4. If you think it is troublesome to hollow out the pear core, you can wash the pear, peel it, 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, as you like ~
Second, stewed Sydney with red dates and white fungus-a beauty product comparable to bird's nest
Ingredients: red dates, tremella fuciformis 1 00g, Sydney10g, rock sugar 50g.
Exercise:
1. Wash the tremella, tear it into small flowers, cut the big jujube 1 in half, wash the pear and cut into pieces.
2. Pour 2/3 of the water into a clean casserole, add tremella, red dates and pears, cover and boil.
3. After the fire boils, turn to low heat, open a crack in the lid and stew for 30 minutes.
After 4.2 minutes, add rock sugar, cook until the rock sugar melts, turn off the fire and let it cool.
Third, rock sugar baked pears
Material: pear 1 piece, with appropriate amount of rock sugar.
Exercise:
1. Wash pears, cut them into four pieces, remove the core in the middle, put the four pieces together and fix them with toothpicks, put them in a bowl, bake them in an oven at 200℃ 1 hour, and remove the toothpicks after taking them out;
2. After adding rock sugar, put the peeled side up, cover with plastic wrap and let stand for 2 hours until the water comes out;
3. After the water comes out, cover it with tin foil, bake it at 200 1 hour, peel off the skin and pour it with syrup.
Fourth, nourishing ripe pears-moistening the lungs and relieving cough, nourishing the liver and benefiting the heart
Ingredients: pear 500g, red beans, angelica dahurica, Fritillaria cirrhosa, rock sugar, osmanthus sauce and jujube.
Exercise:
1. Materials are ready, pears are washed, jujube, red beans and medicinal materials are washed.
2. Peel pears.
3. Dig seeds from the bottom.
4. Put it in the pot.
5. add red dates.
6. Add Angelica dahurica and Fritillaria cirrhosa.
7. add red beans.
8. Replenish enough water.
9. Bring the fire to a boil and simmer for 2 hours.
10. Turn off the fire and add rock sugar. 1 1. Add osmanthus honey to taste.
Five, chicken wings with pear juice (only need 10 minutes)
Ingredients: chicken wings 300g, soy sauce, pears, soy sauce, honey, oil consumption and salt.
Exercise:
1. Peel Sydney.
2. Cut into pieces and beat them into velvet with a cooking machine.
3. Filter the dregs with a colander to get juice.
4. In the chicken wings, wash them and score 2~3 points on them.
5. Filter the juice and put it in a bowl. Add three tablespoons of honey.
6. Add two spoonfuls of soy sauce. 7. Add a teaspoon of salt.
8. Add a tablespoon of oil.
9. Stir well to make bacon juice.
10. Marinate in bacon juice for one night.
1 1. Heat the pan, pour the oil, and put the chicken wings in the pan.
12. On medium and small fire, slowly fry the chicken wings until they are golden on both sides, without covering the middle. On medium and small fire, let the skin of the chicken wings cool and feel like a barbecue.
Six, red wine Sydney-beauty products
Ingredients: 3 pears (about 380g), 400ml of red wine, 3 pieces of sugar 120g, lemon, 50ml of red wine (used for boiling pears), and 0/.5g of starch/kloc-0.
Practice: 1. Peel the pear and put it in the pot. Add sugar and lemon slices and stir slightly. Pour in red wine. Boil over medium heat.
2. Turn to low heat and stew for 30 minutes, and the red wine is almost half of the original. Open the lid and turn over the pears at any time.
3. Turn off the fire, put the pears in a vessel, soak them in red wine and cook them overnight. You can pour a layer of red wine sauce before eating. 50 ml of red wine for pear boiling is mixed with 1.5 g of starch and boiled. After filtering, pour on the surface.
Seven, autumn pear cream-moistening the lungs and calming the nerves
Ingredients: 5 autumn pears, Siraitia grosvenorii 1 piece, appropriate amount of rock sugar, appropriate amount of shredded ginger, and honey 100ML.
Exercise:
1. Prepare materials.
2. Wash and peel the autumn pears, and wipe the pear paste and pear juice with a wiper.
3. Put the pear paste and pear juice into the casserole and add rock sugar.
4. Add shredded ginger.
5. Siraitia grosvenorii plus hand flap.
6. After the fire boils, turn to low heat and simmer for 30 minutes.
7. Pour the pear paste, ginger and Siraitia grosvenorii residue out of the casserole with gauze or sieve. 8. Pour the filtered juice back into the pot and continue to simmer with the lid open.
9. Cook until the juice in the pot begins to thicken, stir with a wooden shovel until the juice thickens, and then turn off the fire when it feels sticky.
10. When the fire is dry and warm, add honey, stir well, and store in a sealed container. Take a spoonful when drinking and boil it in warm water.