Brewed Sydney

How to brew Sydney

Raw materials for brewing Sydney:

There are 10 pears, 1500 grams, 80 grams of ham, 50 grams of glutinous rice, 80 grams of cabbage, 50 grams of pine nuts, 100 grams of sugar, 80 grams of lotus seeds, 100 grams of rock sugar, 60 grams of jujube, 40 grams of wet starch, 60 grams of Guiyuan meat, 1000 grams of cooked lard, 60 grams of washed sand and 60 grams of persimmon.

Processing steps of brewing Sydney:

1. Select the same size of Sydney, peel it, cut a piece from the bottom of the pear handle as the cover, dig out the pear core, restore the pear cover, insert a bamboo stick, and float it with water.

2. Crush the rock sugar. Remove the core and chop the jujube. Guiyuan, ham, diced persimmon. The pine nut is pelleted. Remove the tendons and shred the cabbage. Peel and heart lotus seeds and cook them. Wash the glutinous rice and steam it into rice. Put the above ingredients and seasonings into the basin, steam them in the upper cage, take them out and mix them with washing sand to make stuffing.

3. Heat up the frying pan, add lard and heat to 50%. Deep fry the pears until yellow. Drain the oil. Remove the pear cover, put in the stuffing, cover it, insert bamboo stick, steam it thoroughly, take out the pear and put it into the plate.

4. Heat the pot, decant the juice of the steamed pear into the pot, add sugar and water until the sugar dissolves, thicken with wet starch, and pour the sauce on the pear.

Characteristics of brewed pear:

China is the origin center of Pyrus. It has been recorded in the book of songs for a long time and has the reputation of "the master of all fruits". It is rich in protein, fat, minerals, fructose, glucose, sucrose, malic acid, citric acid, carotene and vitamin B1, B2, C. It is not only a good fruit loved by people, but also one of the drugs to treat diseases. "Compendium of Materia Medica" says: "there are many pears, all of which are top-grade. They can moisten the lung and cool the heart, eliminate phlegm and reduce fire, and relieve sore poison and wine poison.". Niang Xueli is a traditional sugar beet of Bai people. It's snow-white, crystal clear, sweet and fragrant. Sydney is the only product on the shore of Erhai Lake. It is white as snow and fragrant with waxy honey. It is better for cooking than Yali.

Attention should be paid to when brewing Sydney

After peeled and heart removed, the pear can be bleached with clear water to avoid discoloration. Steamed pear, high fire gas enough, about 1 hour steam.

Brewed Sydney

Niang Xueli is a traditional sugar beet of Bai people. It's snow-white, crystal clear, sweet and fragrant. Sydney is the only product on the shore of Erhai Lake. It is white as snow and fragrant with waxy honey. It is better for cooking than Yali.

summary

Niang Xue Li is a traditional sugar beet of Bai people. It belongs to Yunnan Guizhou cuisine.

Material Science

Sydney 10: 1500g; rock sugar: 100g; ham: 80g; jujube: 60g; glutinous rice: 50g; cabbage: 80g; Guiyuan meat: 60g; pine nuts: 50g; cooked lard: 1000g; sugar: 100g; washing sand: 60g (about 50g); lotus seed: 80g; persimmon: 60g

Production method

1. Choose the same size of Sydney, peel, cut a piece from the bottom of the pear handle as the cover, dig out the pear core, restore the pear cover, insert bamboo sticks, and float with water.

2. Crush the rock sugar. Remove the core and chop the jujube. Guiyuan, ham, diced persimmon. The pine nut is pelleted. Remove the tendons and shred the cabbage. Peel and heart lotus seeds and cook them. Wash the glutinous rice and steam it into rice. Put the above ingredients and seasonings into the basin, steam them in the upper cage, take them out and mix them with washing sand to make stuffing.

3. Heat up the wok, add lard and heat to 50%. Deep fry the pears until yellow. Drain the oil. Remove the pear cover, put in the stuffing, cover it, insert bamboo stick, steam it thoroughly, take out the pear and put it into the plate.

4. Heat the pot, decant the juice of the steamed pear into the pot, add sugar and water until the sugar dissolves, thicken with wet starch, and pour the sauce on the pear.

be careful

After peeled and heart removed, the pear can be bleached with clear water to avoid discoloration.

Steamed pear, high fire gas enough, about 1 hour steam.

Flavor characteristics

China is the origin center of Pyrus. It has been recorded in the book of songs for a long time and has the reputation of "the master of all fruits". It is rich in protein, fat, minerals, fructose, glucose, sucrose, malic acid, citric acid, carotene and vitamin B1, B2, C. It is not only a good fruit loved by people, but also one of the drugs to treat diseases. "Compendium of Materia Medica" says: "there are many pears, all of which are top-grade. They can moisten the lung and cool the heart, eliminate phlegm and reduce fire, and relieve sore poison and wine poison.".

Longitude: 104.06573486

Latitude: 30.65946198