Dig out the core in the middle of the pear with a knife or spoon, and be careful to dig it clean.

Wash and peel the Sydney, and cut the pear into small pieces.

4 put the rock sugar into the original hollowed out place, close the two halves of pears and fix them with toothpicks.

5 Put the fixed pear into a bowl, add some rock sugar, with or without water, and steam in the pot for 20 minutes until the pear is completely soft.

Sydney 2 crystal sugar 40g purified water 1000ml.

1 Peel and core Sydney, and cut into pieces for later use.

2 Add 1000ml water to the pot, add rock sugar when it is almost boiling, and heat it on low heat until the rock sugar melts. Then put in the cut pear pieces.

3 After the big fire is boiled, change it to low fire and cook 15 minutes or so. It tastes better after being cooled.

1 appropriate amount of ingredients for each Sydney 1 Sydney is washed for use, and single crystal rock sugar 2 Sydney is cut into small pieces.

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Boil water in the pot and add rock sugar to boil.

4 Add Sydney pieces, cover them, and stew on high fire 15 minutes. 6 Sydney is soft and eaten with sugar water.

Pear, 2 crystal sugar, moderate amount of Lycium barbarum and a small amount of Lycium barbarum.

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2 pears (Sydney), 30-60 grams of rock sugar.

1 Peel and core Sydney, and put it in a porcelain bowl with crystal sugar.

Stew in water until the rock sugar dissolves.

1 one Sydney, wash, peel, cut off the top as a cover, and then dig out the core in the middle with a knife and spoon.

2. Put the rock sugar in the middle, cover it, put the processed Sydney into a deep dish or bowl (a lot of sweet soup will flow out of the steamed pear, so it is best to steam it in a deeper container), and finally put it into a steamer to steam it 1 month for half an hour to two hours, so that the pear can be completely softened.

3 feel that 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 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.

Sydney, crystal sugar, Fritillaria cirrhosa, water

1 Sydney, wash, peel, cut off the stone part, and cut into pieces at the lower part. And soak a proper amount of Bulbus Fritillariae Cirrhosae (ask a doctor).

2 Put the crystal sugar, Sydney, water and soaked Fritillaria into a vessel (steamed pears will flow out a lot of sweet soup, so it is best to steam them in a deeper container). Finally, steam in a rice cooker for an hour or two.

1 prepared ingredients for two people.

2 put in a ceramic steamer.

3 I use the sky water-proof stew pot, select the dessert button, and the default is three hours.

4 There is no water ~ The stewed pear juice is all 100%, and the rock sugar permeates thoroughly. The juice is sweet and the pears are just right.