1, squeeze pear juice
Wash fresh pears, slice them, boil them in water for one hour, wrap them with gauze, squeeze out pear juice, let them stand overnight, and discard the precipitated pear paste.
Step 2 cook auxiliary materials
Soak cogongrass rhizome, winter melon seeds, Poria, Phragmites communis, black mulberry, polygala tenuifolia, Coicis Semen, Acorus gramineus and Platycodon grandiflorum for one hour, decoct twice, each time for one hour, and let stand for precipitation overnight.
Step 3 cook in a copper pot
Traditionally, autumn pear paste is boiled in copper pots of different sizes. Large-caliber copper pot is used for frying concentrated medicinal juice, and small-caliber copper pot is used for collecting paste.
Expand small knowledge
What should I pay attention to when making autumn pear cream?
1, pear paste must not be mixed with pear meat or pear residue.
To make autumn pear sauce, you must first squeeze the pears into juice. If pear meat or pear residue is mixed, the pear paste in autumn will be impure.
2, autumn pear cream must be cooked with fire.
The pear juice is boiled on the fire. Generally, it is cooked on high fire first, and then turned to low heat. As long as it is bubbling, it can be boiled until it is reddish brown and thickened, and then stirred.
3. Pay attention to constantly stirring with a spatula when cooking.
The purpose of stirring is to prevent the sugar from partially coking due to uneven heating, and the coking sugar will harden the pear paste after cooling. Therefore, when cooking, we should pay attention to stirring, generally stirring for more than 20 minutes, and the autumn pear paste will slowly close.