Pear can

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(b) Glucose wash and evaporation reserve

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raisins and raisins are burned with hot water

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(b) The date to be taken from the kernel, the walnuts to shreds, the cinnamon to shreds, and together to burn in the boiler for one minute, and to produce the dry water reserve

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(b) The preparation of a loan

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(b) Combination of all processed ingredients with evaporated zirconium

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Add all the spices, mix

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It's a piece of cake。

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The pear goes to the skin, cuts a quarter from the handle, digs the pear core with ice cream spoons and continues to be canned

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Five minutes in salt water

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Boil the octopus in a pear can

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Cover up and steam in the fire and steam in the pot for 7 or 8 minutes。

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Take out the pear cans and pour cinnamon sauce (out of weight) or honey。

1. It is okay to choose any variety of pear. I use golden pear. The flesh is white and does not change color after steaming, and the taste is still very crisp and tender after steaming;

2. Soak pears after peeling and digging cans in white vinegar water to prevent oxidation and discoloration of the pear meat. They can also be soaked in light salt water, but it is not necessary to soak for too long. The correct way is to make the eight-treasure filling first and then process pears;

3. Control the time for steaming the pear cans yourself, because the eight-treasure filling is cooked. Steaming the pears more for a while will be more ripe and soft, and steaming the pears will be more crispy and tender, depending on your preference;

4. You can also add some orange peel or orange cake to the eight treasure filling to taste better. I didn't have homemade ones, so I didn't put them away.

5. If lard is taboo, you can replace it with tasteless salad oil.
6. People with poor stomach should eat it while it is hot. It tastes better after refrigeration! Chew slowly!