Stewed pear with Sichuan fritillaria
Ingredients: chuanbei,rock sugar,Sydney
Recipe Recommendations
- Sydney of 4
- rock sugar 100 grams
- chuanbei 20 grains
- sweetening
- steamed
- three-quarters of an hour
- simple
Steps for Stewed pear with Sichuan fritillaria
1
Wash Sydney
2
Cut Sydney open and divide it into two
3
Remove the core and empty it into a pear cup
4
Mash Sichuan fritillaria into powder
5
Put the Sichuan fritillaria and rock sugar in the pear cup
6
Cover the freshly cut pear cover and fix it with a toothpick
7
Put the pear in a bowl and bring to a boil over high heat. Then steam over low heat over water, also called stewing over water, for about 60-90 minutes, or until the pear is soft and transparent.Stewed pear with Sichuan fritillaria Make Tips
[Tips]: 1. It is best to steam pears in a deeper bowl, and it is best to use a stew cup, because a lot of pear water will come out after the pears are steamed, so drink it together. 2. You don't have to eat the stewed pear immediately. Let it naturally cool to room temperature before eating it, which will taste more moist.