Qiuli paste

Overview

Every autumn, the climate is dry and the temperature difference between morning and evening is large, making it easy to catch colds and coughs. At this time, drinking a spoonful of Qiuli paste every day has the effects of promoting body fluids, reducing fire, nourishing yin, moistening the lungs, and relieving coughs. The homemade Qiuli paste tastes much better than the Qiuli paste bought in the supermarket, and the effect will be much better, because the real ingredients can be seen! If you want to know more about the food making process with pictures and texts, you can follow the WeChat public account "Ning You Taste", where new recipes will be released every week!

Tags

• drinks
• old man
• afternoon tea
• autumn recipes
• ginger
• honey
• mangosteen
• red dates
• rock sugar
• sichuan clam
• sydney

Ingredients

Steps

1. 1 Buy all the ingredients you need in supermarkets and markets.

   

2. 2 Peel all pears and set aside.

   

3. 3 Use a paring knife to core the pear and cut into pieces the size of quail eggs.

   

4. 4 Peel the red dates and cut into slices and set aside.

   

5. 5 I use a Korean Huiren brand juicer to squeeze the pear cubes into pear juice, which retains the original flavor of the pear. (It doesn’t matter if you don’t have a juicer at home. You can use a grater to grate the pears into shreds, boil them with red dates and other ingredients, then filter and remove.)

   

6. 6 Cut the ginger into shreds and add to the pear juice.

   

7. 7 Crush the monk fruit and add it to the pear juice.

   

8. 8 Then add red date slices.

   

9. 9 Place the container with pear juice on the induction cooker and bring to a boil over high heat.

   

10. 10 When boiling pear juice, use a food processor to grind the granular Sichuan clams into powder. If you find it troublesome, ask the pharmacy to help you process the Sichuan clams into powder when you buy them.

    

11. 11 After boiling over high heat, reduce to low heat and simmer for about 45 minutes. Use a sieve to remove the ingredients inside and squeeze out as much water as possible.

    

12. 12 Continue to simmer the remaining pear juice over low heat.

    

13. 13 Add rock sugar.

    

14. 14 Then add Sichuan clam powder. When adding Sichuan clam powder, add it a little at a time. Stir constantly with a spoon while adding. If you don't stir quickly, the Sichuan clam powder will form a small pellet that is not suitable for fusion with the pear juice. (Since I have to free one hand to take pictures, the Sichuan clam powder poured in at one time looks a bit grainy, please ignore it)

    

15. 15 Continue to simmer over low heat until the soup thickens.

    

16. 16 At this time, the remaining pear juice must be filtered again into another clean small container, and the remaining residue inside must be filtered to ensure the quality of Qiuli paste.

    

17. 17 Simmer over low heat until the pear juice can hang on a spoon, then turn off the heat. Be careful to stir with a spoon continuously in the last few minutes to avoid burning the bottom.

    

18. 18 Cool the thickened autumn pear paste naturally. When it is cold, pour in honey and mix well.

    

19. 19 After it is fully cooled, pour it into a container, seal it, and store it in the refrigerator.