raw materials: 6 kg of Sydney, 1 red dates, 1 Siraitia grosvenorii and 6 pieces of old ginger.

Step 1: First, we peel off the skin of the Sydney, and then use the usual shredding tool to evenly rub the Sydney meat into Sydney mud. Compared with this step, the author feels that the Sydney cream made by this method is more delicate. Of course, you can also cut Sydney into pieces and beat it into juice in a wall-breaking machine.

Step 2: Then prepare a clean cauldron without water and oil, pour the processed Sydney juice, together with the ingredients and juice, and bring it to a boil. For this step, the only thing to remember is that you can't add a drop of water to the whole process. If you want to make delicious Sydney cream, you must remember this.

Step 3: Then remove the inner core of the prepared red dates, break the Siraitia grosvenorii, pour it into the pot with the old ginger, stir it a few times, cover it, and simmer for 12 minutes.

Step 4: Prepare a three-layer gauze, put the boiled Sydney juice and soup into the gauze, and squeeze out the juice.

For the juicing step, the main purpose is to make the autumn pear cream more delicate, and also to keep all the essence in the juice. This step is a bit tiring to handle, and you need to squeeze out the juice with your arms. It is recommended to find a stronger one when handling.

Step 5: Pour it into the pot again, turn on a small fire and simmer slowly, stirring it from time to time to prevent the pot from burning. For this step, it should be regarded as a somewhat long process, and it is necessary to boil all the Sydney juice into a sticky state, forming only one tenth of the autumn pear paste. For the shape of the finished product, basically, as long as the dense bubbles in the picture below can be boiled, the fire can be turned off. Don't boil it too thick. If you don't want the Sydney paste to become hard after solidification, turn off the fire if it is a little sticky.

step 6: finally, pour the heated autumn pear paste into a glass bottle, and let it stand and cool to form a thick and sweet autumn pear paste.

I wonder if this delicious food today is in line with your understanding of this delicious food? If you like this delicious food very much, try it yourself at home.