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How to make rock sugar pear juice?

Ingredients:

4 Yali or Sydney pears (pears in season will do anyway), 80 grams of dried red dates, 80 grams of fresh lilies, 150 grams of honey (original! ), 80 grams of rock sugar, 2 grams of Sichuan clam powder (available in pharmacies).

Preparation work:

1. Peel the pears and wipe out the pear puree and juice with a wiper (put a container below).

2. Pull open the red dates and remove the dead skin of the lilies.

Method:

1. Put the dried red dates, lilies and rock sugar into a stew pot (stainless steel is preferred), pour in pear juice and pear puree, bring to a boil over high heat, then reduce to low heat Boil for 40 minutes.

2. Turn off the heat, pour the mixture into a fine colander (put a container underneath), and use a small spoon to press out the juice and fine paste.

3. Put the pressed fine rong back into the pot, add Sichuan clam powder and simmer for another 20 minutes, then turn off the heat.

4. After cooling, add honey, mix thoroughly, put it into an oil-free and water-free sealed jar, and store it in the refrigerator. When eating, take it out with a clean spoon, add water below 60 degrees and mix well.