Eating stewed pears with rock sugar is mostly aimed at its effect of moistening lung and relieving cough. Since ancient times, Sydney has been considered to have high medicinal value, such as nourishing yin and moistening lung, nourishing stomach and promoting fluid production, resolving phlegm and relieving cough, facilitating defecation and moistening dryness, relieving summer heat and detoxifying, which is incomparable to other varieties of pears. Therefore, it is better to use Sydney in terms of effect. Sydney has the best effect of moistening lung and relieving cough, and is most suitable for making rock sugar stewed pears.

Do you want to add water to the stewed Sydney with rock sugar?

Stewed Sydney with rock sugar does not need water, but it can be steamed across water, because Sydney itself is rich in water and will come out after steaming.

Stewed Sydney with rock sugar

material

Sydney: 1

Rock sugar: about 30 grams

working methods

1

Sydney should be cleaned without peeling. If you are not afraid of trouble, you can peel it.

2

Cut the top of Sydney (also at the position of 1/5) and keep it. Cut a triangle at the core of Sydney with a knife, and dig the core of Sydney with a spoon. Do not dig through the bottom of Sydney.

three

Add crystal sugar, cover the cut part with 1/5, put it in a saucepan and stew it in a large pot 1 hour.

Tips:

If you find it troublesome to hollow out the pear core, you can wash and peel the pear, cut it into pieces, put it in a bowl, add rock sugar and steam it in water.