Exercise 1
Food preparation
Material: 2 pears (Sydney) [1]
Seasoning: 30-60g rock sugar.
Production steps
1. Peel and core Sydney, and put it in a porcelain bowl with rock sugar.
2. Stew in water until the rock sugar dissolves.
Exercise 2
Ingredients preparation: Sydney, rock sugar and water.
Production steps
1, one Sydney, wash, peel, cut off the top to make 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, 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), and finally put them in a steamer for 1.5 to 2 hours to make the pears completely soft.
3. If you find it troublesome to hollow out the pear core, you can wash the pear, peel it [2], 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 an electric rice cooker to steam them.
Exercise 3
Ingredients preparation: Sydney, rock sugar, Fritillaria cirrhosa, water.
Production steps
1, one Sydney, washed, peeled, cut off the core, and cut the lower part into pieces. And soak a proper amount of Fritillaria cirrhosa (ask the doctor).
2. Put rock sugar, Sydney, water and soaked Fritillaria into a vessel (steamed pears will flow out a lot of sweet soup, so it is best to steam them in a deeper container). Finally, steam in a rice cooker for an hour or two.
Exercise 4
Ingredients: 200g Sydney.
Material:100g rock sugar 20g wolfberry.
Production steps:
1. Wash the Sydney, cut off the stems and stalks of the pear, and cut the Sydney into large pieces.
2. Slice Sydney into a container.
3. Add rock sugar and steam for about 30 minutes.
4. Put the soaked Lycium barbarum into the pot and steam for about five minutes.