Stewed pears

Overview

The temperature is changeable and dry in late autumn, coupled with the large temperature difference between morning and evening, people's resistance will also decrease during the change of seasons. Many people may feel throat discomfort when they get up in the morning. Pears are undoubtedly the most suitable seasonal fruit. A cup of pears stewed with rock sugar is not only soft, glutinous and sweet, but also has the effect of moisturizing and relieving coughs. Now is the best time to eat pears. There are many kinds of pears on sale in markets and supermarkets. Common varieties include fragrant pears, Qiuyue pears, crystal pears, Fengshui pears, snow pears, crown pears, and Dangshan pears. To make stewed pears, you must first choose the right pears. Among all pears, Sydney pears are the most effective in moistening the lungs and relieving coughs, so Sydney pears should be used for stewing. Rock sugar stewed pears is a very classic dietary prescription for moistening the lungs and relieving coughs. To make rock sugar stewed pears, you must first remove the core of the pear and leave the skin. The pear skin is retained because most of the ingredients in Sydney pears that can moisten the lungs and relieve coughs are in the pear skin, or in the flesh close to the pear skin. Therefore, rock sugar stewed pears must be stewed with the skin on for the best effect. The sweet snow pear is stewed in water with a piece of rock sugar. The sweet flavor permeates the kitchen and will make people feel full and wholeheartedly happy! You might as well spend some time on weekends to stew a cup of pears stewed with rock sugar for your family to moisten your lungs and relieve coughs, and have a sweet late autumn. Let’s take a look at how to make this [Stewed Pear] recipe, right?

Tags

• sugar water
• autumn recipes
• sydney
• wolfberry
• yellow rock sugar
• drinking water

Ingredients

Steps

1. 1 First of all, we need to prepare all the raw materials needed to make [Stewed Pear]: 1 Sydney pear, 1g wolfberry, 1 piece of yellow rock sugar, and 30ml of drinking water. First clean the pear, then use a knife to cut off about 1/4 of the top of the pear.

   

2. 2 Next, use a knife to rotate around the cut surface of the pear along the pear core, and dig out the pear core. Be sure to dig out the pear core. Do not dig out the bottom when digging, as it is easy for the soup to leak.

   

3. 3 Put the yellow rock sugar and washed wolfberry into the small hole dug out of the pear core, and then add 30ml of drinking water. You can also add no water, because the rock sugar will melt during the steaming process of the pears and some water will leak out.

   

4. 4 Then cover the half of the pear that was cut before, close it together, and insert toothpicks around it to fix it to prevent it from falling apart.

   

5. 5 Put the pears into the stew pot, add enough water to the steamer and bring to a boil over high heat. After the steam is on, put the stew pot on the steamer. Steam over high heat for 10 minutes, then turn down to low heat and simmer for 40 minutes until the pears are soft. Take it out to dry, drink the stewed juice, and then eat the pear flesh.