Homemade avocado

it's the season when pears are on the market, and the pears are our specialty, and they're sour, they're full of juice, and when they're eating they're going down. while pears are on the market, there are fruit farmers on the market, who drive large cars at cheap prices, and they buy a lot of them. they are prepared to make extra avocados, which can be eaten at any time in the autumn and winter, even when they can be eaten for their lungs. when it comes to making acupuncture, the fruit and meat have to be laced, and i have done it in previous years, with a metal knife, always cut behind, and it changes color. to prevent the filament oxidation of pears, this time it specifically used my newly defeated nanocera. it's also ceramic, but it's lighter and sharper than a normal ceramic knife, it's not hard to cut pear and peel, and it's smooth, it's good to wash, and the most important thing is to cut the oxidable food in fruit, it's oxidating, i cut the pear, it doesn't change color again. i cut it all up for a while, and i haven't changed a bit. it'll be easier to make fruit salad for the baby tomorrow。

Recipe Recommendations

Yuyanashi 5000g
dangshan pear 5000g

fruity
cook
several hours
simple

Steps for Homemade avocado

This time it's a pear, clean water. This pear just came out of the market, and the farmer bought it better than the pear with the preservative。

Skin with a china knife. It's a good peeler. It's not wasted. I'm not afraid of oxidation

Slice the pear with a blade, the pear is too sharp, and it can be cut easily to the pear core, so be careful not to cut the core

Cut the pear slices and see if the color hasn't changed

Try to cut the meat down, not the pear core. It's not too big a pear to throw. If you don't want to throw it, you can get together and drink your tea

I put all the cut pears in the pot. I use 304 stainless steel

When the fire opens, it can be seen that pear juice is boiled a lot. Keep cooking the fire for 30 minutes

The pear's boiled so soft, you filter it out

Filtered pear meat then squeezed out the rest of the juice with clean cloth, squeezed as dry as possible, so the pear juice was not wasted

It's filtered pear juice, turn the fire and cook slowly

There will be foam in the cooking process

Putting the foam out of the net so as to keep the pear clean

When the color of pear juice turns brown red, it's always mixed up, and it's always clean

Keep cooking till the pear juice is thick and the caramel-coloured bubbles start

The bubbles get smaller and you get out of the fire

It's cold

The pear is so thick, it's dug up with shovels, it pulls out a triangulation of the anointed flag

Sealed bottles are boiled and dryed, and well prepared acupuncture is sealed, even if the refrigerator is frozen for a year, it is safer to keep it cold and it will not freeze。

It's a long aphrodisiac. No sugar, but it's sweet. It's the sweet taste of pear itself

Ten pounds of pear makes half a pound of pear

It tastes like a little caramel. It's delicious. You can usually dig a spoon of water. It'll be good anyway