Autumn and winter are the season of high incidence of colds, and the epidemic is not completely over. We need to take care of ourselves and our families even more. Today to share a home-cooked method of autumn pear paste, without any additives, very healthy, can effectively prevent colds, moisturize the lungs and suppress cough. It's easy to do, so see how it's done!
I don't need a little sugar to make myself, it's very healthy.
1, First of all, we have to prepare fresh pears with more moisture. I use locally produced yellow pear, large, full of moisture, sold cheaply, a few cents, used to make autumn pear paste is particularly cost-effective, not at all painful.
2. After washing the pears, peel them. It doesn't matter how many pears there are. It is nothing more than that there are more autumn pear pastes boiled out of the pears, and vice versa. I wiped it with a mud cleaner today, and the good thing about this is that the pear paste is rough, and when it is filtered later, it will be clean. The juice of the blender is too fine, and the small particles of pear residue are not easy to filter clean, especially the yellow pear with a slightly rough taste, and there are more residues.
3, In order to improve the nutritional composition of autumn pear paste, I prepared more than a dozen large red dates, a monk fruit, and finally added a few slices of ginger. The jujube is cut and the monk fruit is broken.
4: Pour the polished pears and dates into a clean pot. When boiling autumn pear paste, the ancient method is made of a large copper pot. For household use, use an enamel pot, preferably without an iron pot, because the pear has tanned (rou ditone) acid in it. If there is really no enamel pot, the iron pot can be used once in a while. Remember not to touch cooking oil the whole time.
5: First bring the pear to a boil over high heat, after boiling, start to reduce the heat and cook slowly for 30 minutes. Boil all the nutrients out and soak them in the juice. Then turn off the heat and let cool.
6, when it is not hot, filter out the pear residue. Remember to use a dense filter cloth so that the residue will filter clean.
7, Then, pour the filtered pear juice into a clean oil-free pot again.
8, at first the fire is boiled. After bringing to a boil, reduce the heat. Just burn the pear juice over the heat of the pot. All the way to this state, the whole pot begins to bubble up, as shown in the picture. Then turn the heat to a smaller size. During this time, you can use a spoon to stir occasionally to prevent the paste of the pan.
,9, boil slowly, it's a long process. But it's worth the wait, because there are too many pear paste additives to buy. For the sake of your family and your own health, you should do your own best to eat and clothe yourself. Boil to this state on it, the full pot begins to bubble densely, the spoon scratches, can be divided into two halves, the imprint does not disappear immediately, this state of autumn pear paste is almost the same. Don't continue to boil, the thicker it is, the thicker it is, the thicker it is, and the thicker it becomes solid, it is not easy to take it out.
10. Pour into a clean oil-free and high temperature resistant glass bottle while hot. The autumn pear paste itself is very sweet, and there is no need to add additional rock sugar unless you are particularly sweet.
11, I used 8 pounds of pears today, boiled out such a small bottle. It's really condensed with essence, too essence.
When eating, you can eat it directly, or you can add boiling water to rinse it. One scoop or two scoops at a time. When storing, put it in the refrigerator and refrigerate it, no problem for half a year.
If there is a cold in the family in the autumn and winter, especially if there are children who are going to school, it is necessary to prepare a few bottles of autumn pear paste.