Materials: 1 Sydney, appropriate amount of rock sugar.
Exercise:
1. Wash a Sydney, peel it, cut off the top as a cover, and then dig out the core in the middle with a knife and spoon.
2. Put rock sugar in the middle, cover it, and put the processed Sydney into a deep dish or bowl (steamed pears will flow out a lot of sweet soup, so it is best to steam them in a deeper container).
3. Finally, put it in a steamer 1 and steam for half an hour to two hours to make the pears completely soft. Simple and delicious ~
4. If you think it is troublesome to hollow out the pear core, you can wash the pear, peel it, cut it into large pieces, put it in a bowl, add rock sugar, and then steam it in a steamer. You can use a steaming cup or casserole to hold pear pieces, or you can use a rice cooker to steam them, as you like ~
Second, stewed Sydney with red dates and white fungus-a beauty product comparable to bird's nest
Ingredients: red dates, tremella fuciformis 1 00g, Sydney10g, rock sugar 50g.
Exercise:
1. Wash the tremella, tear it into small flowers, cut the big jujube 1 in half, wash the pear and cut into pieces.
2. Pour 2/3 of the water into a clean casserole, add tremella, red dates and pears, cover and boil.
3. After the fire boils, turn to low heat, open a crack in the lid and stew for 30 minutes.
After 4.2 minutes, add rock sugar, cook until the rock sugar melts, turn off the fire and let it cool.
Third, rock sugar baked pears
Material: pear 1 piece, with appropriate amount of rock sugar.
Exercise:
1. Wash pears, cut them into four pieces, remove the core in the middle, put the four pieces together and fix them with toothpicks, put them in a bowl, bake them in an oven at 200℃ 1 hour, and remove the toothpicks after taking them out;
2. After adding rock sugar, put the peeled side up, cover with plastic wrap and let stand for 2 hours until the water comes out;
3. After the water comes out, cover it with tin foil, bake it at 200 1 hour, peel off the skin and pour it with syrup.