First of all, you can pick up two Sydney with similar size, weigh them and choose the heavier one, so that the Sydney will have more water and taste sweeter. Don't feel soft when choosing, you need the hard one, so the Sydney will taste better.
Secondly, Sydney is also divided into "male and female". The "female pear" means that the vortex at the tail is deep, and the meat is tender, sweet and crisp. On the contrary, the "Gongli" with shallow vortex at the tail has rough pulp, less moisture and poor sweetness. Therefore, everyone should choose "mother pear" when choosing.
After that, the handle of fresh Sydney will be green, the surface of Sydney will be rough to the touch, and smaller ones will be sweeter to eat. Choose a medium size, full and straight, and the appearance is harmless.
After choosing a good Sydney, you can prepare a rock sugar Sydney. You will prepare a Sydney, a proper amount of rock sugar, a clean casserole, and you can also add tremella, lily, lotus seeds, medlar and red dates if you like rich taste.
Step 1: Rub Sydney with salt, rinse with clear water, repeat for three times, then wash Sydney and cut it into small pieces.
Step 2: Put enough water in the casserole, add crystal sugar, and cook until the crystal sugar melts. Put the washed Sydney pieces in the pot and simmer for 25-30 minutes, and then take out a bowl of crystal sugar Sydney.
It is also convenient to buy the ingredients of steamed Sydney with rock sugar, and the taste is suitable for all ages. If you have time, you can also cook it and share it with your family.