Qiuli paste
Overview
Autumn and winter in the north are dry, and there is always haze. Boil some autumn pear paste, which has a very good effect on clearing the lungs and moisturizing the throat.
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Ingredients
Steps
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Let’s take a photo of the accessories first. I forgot to take a photo of the honey. I used Baihua Honey and the taste of Qiuli paste depends largely on the taste of honey. Try to choose lighter ones. Weigh the rock sugar, cut the ginger into shreds, beat the Sichuan clams into powder, cut the dried lilies into pieces, remove the pits and dice the dates, and break the monk fruit into small pieces for later use.
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Wash the skin of the snowflake pear with salt, remove the core without peeling, cut into pieces, and grind in a food processor.
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Put all the ingredients except honey into the pot together, add a small amount of water to coat the ingredients and mix well, bring to a boil over high heat, then reduce to low heat, cover and simmer for 40 minutes, stirring occasionally.
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After cooking, filter the juice.
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Pour the strained pear juice back into the pot and continue to cook over medium heat.
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When it is slightly thicker, there will be a lot of foam. When the foam starts to reduce, the pear juice will be almost ready. Stir faster to prevent the pear juice from sticking to the bottom. If the pear juice becomes sticky, turn off the heat. When it is warm but not hot, add honey and mix well.
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Bottle and seal, and you're done.
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When I made it for the first time, I was always worried that the cooking time would not be enough. I boiled the pear juice very thickly and almost solid after refrigeration. It is difficult to dissolve when adding water. So I boiled it for a little longer this time. The finished product is a slightly thicker liquid that can flow, which is easier to brew and the yield is slightly more.
