Hello everyone, I am Xiao Qiu, now the weather is getting colder, especially in our northeast, the temperature difference between day and night is particularly large, it is easy to cause cold cough, dry throat hoarseness.
At this time, if you use warm water to rinse some autumn pear paste to drink, it will be particularly comfortable, today I will share with you the practice of autumn pear paste.
Autumn pear paste has the effect of moisturizing the lungs and relieving cough, raw and phlegm, autumn and winter at home can always prepare some, feel the throat is uncomfortable when using warm water to drink a little, the effect is still very good, whether it is the elderly and children are suitable.
This is our Jilin specialty apple pear, today I will use apple pear to make autumn pear paste, these are a total of 10 pounds.
First wash the apple pears, use a peeling knife to cut off the skin, so many pears I have to cut for a while, and then cut into small pieces, put into the blender to squeeze into juice, you can also use the insert plate to insert into a filament, you don't have to squeeze the juice.
Pour it in a larger pot, preferably in a large casserole dish, if not, you can use a stainless steel pot like me, but never use an iron pot.
Cut another 100 grams of red dates, 20 grams of ginger shreds, if it is a hot cough, ginger can not be put, 2 monk fruit crushed, and then put all in the pot.
Do not add water, directly open the high heat to boil, this process to continue to stir, mainly to prevent the paste, cook for about 10 minutes, has been the pear itself juice boiled out, then to change to medium heat slowly boiled, boiled for 40 minutes, boil until the jujube soft rotten when turn off the heat, and then cool at room temperature.
Prepare a large bowl when it is not hot, put a piece of gauze, pour the boiled and cool pear juice on the gauze to filter out the pear residue, dry it vigorously, leave the juice, and the pear residue can be thrown away.
Prepare 10 grams of Chuanbei mussels, mash it, mash it into powder, and then melt it in a little water and set aside.
Filter the pear juice again, filter it into a casserole dish, boil it on high heat, stir while boiling, boil the excess water dry, after boiling for a while, foam will appear on the surface, and skim off with a spoon.
Then change to a small heat, about 2 hours or so, put in the advance of the sichuan shellfish, and then continue to boil, sichuan shellfish has expectorant and cough effect, but do not add too early, too early then the sichuan shellfish will lose its efficacy.
After the water is boiled dry, this large bubble will appear, the color becomes jujube red, and the streamline can be seen when lifted, proving that the autumn pear paste has been boiled.
I from the beginning of the preparation to boil a total of 5 and a half hours, boiled after the remaining so much, it seems that the concentrated are the essence of ah, do autumn pear paste must have patience, do not worry, while hot in the water-free and oil-free sealed jar, cold will become viscous and difficult to bottle.
Look at my own boiled autumn pear paste is not bad, the color is bright red, the texture is viscous, more affordable than the purchase and rest assured, there is no additive, a spoonful of warm water can be directly drunk, if you like it, try it quickly.