Autumn pear grease

Autumn pear grease

Introduction:

"Remember the Sydney cream we used to eat when we were kids? The syrup for moistening lung and relieving cough is very suitable for autumn drinking! Recently, my baby has been coughing all the time, so I spent the afternoon boiling it up. "

Production steps:

Step 1: wash the pear and jujube, remove the core and slice the ginger

Step 2: put it into the blender several times

Step 3: beat into flour and pour into the pot

Step 4: wash the surface of Siraitia grosvenorii and break it off

Step 5: add to the pan and turn off the heat after boiling

Step 6: take out the slag in the pot, wrap it with gauze, and drain the pear juice in another pot

Step 7: put in the rock sugar, boil over high heat, turn to medium heat, and start stirring when there are fine bubbles

Step 8: turn off the fire after thickening

Step 9: cool slightly, add honey, cool and bottle

Materials required:

Pear: 1000g

Jujube: 100g

Rock sugar: 100g

Ginger: 30g

Siraitia grosvenorii: 1

Honey: 100g

Note: 1, pear skin is also nutritious, do not remove 2, to red dates to the core, you can use scissors 3, with gauze extrusion pear juice is very hot, to be careful scald 4, feel a little thicker can turn off the fire, otherwise it will be too thick after cooling 5, honey can not contact high temperature, so to cool after adding

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: sweet