Stewed Sydney Pear with Rock Sugar~~~~ Sharing tips on turning large pieces of yellow rock sugar into small pieces
Overview
Every year from autumn to winter, the child will always catch a cold. She will cough when there is phlegm, and it will last for a period of time. Under normal circumstances, I will not give her medicine, but massage and diet therapy. This stewed pear with rock sugar is often made at this time. Pears can moisten the lungs, clear away heat, produce body fluids and quench thirst. Stewed with rock sugar, they can moisten the lungs and relieve coughs. They can treat dry cough in children, dry cough without phlegm, dry lips and dry throat. Pear skin also has the effects of clearing the heart and moistening the lungs, relieving coughs, resolving phlegm, and replenishing yang. It just so happens that my daughter loves to eat the skin, so every time I rub the skin with salt and stew it with the skin.
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Ingredients
Steps
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Prepare the rock sugar. The yellow rock sugar you usually buy comes in large pieces. If you break it, it will splash into every corner of the house. The easiest way is to put the large pieces of rock sugar in a small bowl and microwave it for 30 seconds (this time depends on the size of the rock sugar, mine is 35 grams). Don't wait too long or it will melt.
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After taking it out of the microwave, you can easily break it into the size pieces you want.
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After repeatedly scrubbing the surface of the pear with salt, rinse it with clean water.
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Cut off a piece at 1/5 mark to make the lid.
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Use a round mold to dig out the core, or use a spoon to dig out. Be careful to leave the bottom thicker, so as not to hollow it out, otherwise the rock sugar will leak out.
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Add rock sugar.
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Steam in a steamer for about 40-50 minutes.
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Just add the wolfberry 5 minutes before serving.
