operation sequence/order
Step 1: First, cut Sydney into long pieces, cut jujube into strips for later use, slice ginger, then break Siraitia grosvenorii with the back of a knife and break it into small pieces by hand.
Step 2: Put Sydney into a juicer to extract pear juice, and then pour the pear juice into a casserole. If there is no casserole, you can use stainless steel pot instead of iron pot. Add red dates, ginger slices and Siraitia grosvenorii, then add lily and Fritillaria cirrhosa powder, finally add rock sugar, cover the casserole and cook for about 1 hour.
Step 3: The cooking time depends on the amount of pear juice. Boil the pear juice for a while, open the lid for about half an hour, and then stir it with a shovel. At this time, the pear juice has not been reduced, and the pear juice has been reduced by half by the time it is boiled for one hour.
Step 4: Pour all the pear juice into a big sieve and filter out all the ingredients, leaving only the pear juice.
Step 5: Pour the filtered pear juice back into the casserole, continue to simmer until the pear juice gradually thickens, and stir with a shovel while cooking to prevent the thick pear juice from sticking to the bottom of the pot until the pear juice becomes darker in color and thicker in texture. The consistency of pear juice depends on the amount of rock sugar. Where there is less rock sugar, pear juice will not be particularly thick.
Step 6: After cooling slightly, pour the Sydney juice into a sterilized glass jar and seal it for refrigeration.
Step 7: Take it out with an oil-free spoon and put it in a bowl. Take it with warm water.
skill
1. When choosing Sydney, choose Sydney with thin skin and high water content, so that the juice yield of pears is higher.
2. Squeeze pear juice with a juicer as much as possible. If there is no ordinary juicer, it is ok, just filter it several times later to make the pear juice as delicate as possible. 3. Boil all ingredients in pear juice at one time, or add Fritillaria cirrhosa powder after filtering, which is more effective. If children don't like the taste of Fritillaria cirrhosa powder, add it first and then filter it out together.
4. When cooking Sydney cream, use casserole or stainless steel pot instead of iron pot, and stir while cooking to prevent the bottom of the pot from burning.
5, Sydney cream should use oil-free, water-free, sterile glass bottles, sealed and refrigerated, it is no problem to eat more throughout autumn and winter. Make sure that every spoon used for pear paste is oil-free and water-free, otherwise it will go bad easily.