Wash the autumn pears, peel off the skin, and wipe the pear and pear juice with a wipe.
Put pear and pear juice in casserole and add rock sugar
Luo Han Guo is broken by hand
After the fire is boiled, turn to a small fire and simmer for 30 minutes.
Pour out the slag of pear, ginger and mangosteen in a casserole with gauze or sieve.
The filtered juice is poured back into the pot, and the lid is opened to continue the small fire.
Boil the juice in the pot and start to thicken. Stir constantly with a wooden spatula until the juice becomes thick and thick, and the sticky feeling can be turned off.
Allow to dry until warm, add honey and mix well, and store in a sealed container. Take a spoonful of boiled water and drink it with warm water.
1. If there is no fine rubbing board at home, it is recommended that the pears be peeled and cut into small pieces and put into a cooking machine to make pears. 2. The variety of pears is different, and the amount of juice is different. Therefore, after step 7 is filtered, the time of simmering is not determined. According to the amount of juice in the pot, like my longest time, because the pear juice is especially water, so the last It took nearly an hour to cook the simmer, but the pear juice used this time was not much, so it only took a half-hour to cook until it was thick. In short, it is to look at the state, the juice in the pot becomes thicker and thicker. 3. Honey must wait for the autumn pear cream to dry until it is warm. If the temperature is too high, the nutrition of honey will be destroyed. If it is cold, adding honey will not be able to integrate with autumn pear cream. 4. The mangosteen in the material can also be replaced by Chuanbei.