Because after beginning of autumn, the rain is reduced, and the air is crisp in autumn, the human body will also suffer from symptoms such as dry mouth and blistering corners of the mouth. No matter what kind of pear, it contains a lot of water, fresh and juicy, and the meat is tender. It has the effects of removing fire and moistening dryness, moistening the lungs and relieving cough, promoting fluid production and quenching thirst, and is the best fruit to prevent autumn dryness.
However, eating pears raw is still relatively cold. If people with weak spleen and stomach function or old people and children can't eat too many pears at a time, it is easy to hurt the spleen and stomach, so they can be cooked and eaten.
For example, make pears in syrup, and make them into drinks with pears, tremella, glutinous rice, etc. You can also make pears into pear juice, add some rock sugar and cassava starch, boil them in a pot, put them in the refrigerator, and cut them into small pieces, which is delicious pear cream candy. Soft Q-bomb, sweet and throat-moistening, is very convenient to take with you.
This pear cream candy is made by my family several times every autumn. I'll tell you the detailed formula and practice. I often make it for my family to enjoy the autumn.
Ingredients used: 2 pears, 20 grams of rock sugar, 35 grams of cassava starch, and appropriate amount of coconut.
Production steps:
1, prepare the ingredients pear, cassava starch and rock sugar. Cassava starch is a kind of starch made from cassava, which is sold in supermarkets and bakery stores. If it is not available, sweet potato starch and pea starch can also be used.
2, pear with snow pear, apple pear, Pak Lei, etc. You can scrape the skin off the pear, remove the core and cut it into small pieces.
3. Put the pear pieces into the high-speed blender. The water content of the pear is very high, so there is no need to add water. Cover the lid and select the juice function to directly make pear juice.
4. Pour the pear juice into a non-stick pan, add the rock sugar, and simmer for a while until the rock sugar melts. It's better to operate this with a non-stick pan, otherwise it will stick to the pan later and it will be difficult to operate.
5. Add cassava starch to a small bowl, add a little water and mix well.
6. Pour the starch water into the pear juice three times and stir it with a scraper. At this time, the pear juice will become more viscous.
7. Continue to stir and stir until the water in the pear juice evaporates and becomes more viscous. Use a scraper to stir up some, and then turn off the fire.
8. Take a glass container, sprinkle a little coconut on the bottom, pour the fried pear juice into it, smooth the surface and put it in the refrigerator for 2 hours.
9. After taking it out, use a knife to draw it along the four sides of the container, and then cut it into small pieces on the upside-down chopping board. The surface is stained with coconut milk, and the leftovers should be stored in the refrigerator.
1, homemade pear cream candy has no preservatives, so don't make too much at a time. It is better to eat it in the refrigerator within one week to avoid deterioration. If it is that hard pear cream candy, it can be stored for a long time.
2. In the process of boiling, there will be some small bubbles after heating, so it is necessary to mix them in time, and be careful not to burn your hands.
3. Don't add too much water to the starch, and it will take a long time to boil with more water. When it is boiled to the final state, it will not drip as long as it sticks to the scraper.