Recipe: Babao pear jar

Home Cooking Recipe: Babao pear jar

Notes:

Using pear as the main ingredient, steaming is especially suitable for the autumn "eight treasures of autumn pear", supplemented by glutinous rice, lotus seeds, red dates, longan, walnuts, alfalfa, melon seeds, raisins, honey and other nutritious, seasonal supplements, nourishing the body. Ingredients, all kinds of materials, complementary to the ministers, warm and cool, also dishes and sweets, not only healthy, but also soft and sweet, rich in taste, very delicious!  The practice is very simple, steaming and steaming only -

Ingredients:

Steps:

  1. Home Cooking Recipe: Pears are washed and peeled, cut from the 1/4 side of the handle;

    Pears are washed and peeled, cut from the 1/4 side of the handle;

  2. Home Cooking Recipe: Pear the kernel and dig it into a can, not too thin, about 1cm thick, the ice cream spoon is more powerful;

    Pear the kernel and dig it into a can, not too thin, about 1cm thick, the ice cream spoon is more powerful;

  3. Home Cooking Recipe: The digging pears are immediately soaked in clear water with a few drops of white vinegar to prevent oxidative discoloration;

    The digging pears are immediately soaked in clear water with a few drops of white vinegar to prevent oxidative discoloration;

  4. Home Cooking Recipe: Raisins and hazelnuts are boiled in boiling water and drained for use;

    Raisins and hazelnuts are boiled in boiling water and drained for use;

  5. Home Cooking Recipe: After the lotus seeds are soaked, simmer until soft and simmer, drain the water for use;

    After the lotus seeds are soaked, simmer until soft and simmer, drain the water for use;

  6. Home Cooking Recipe: Walnuts into small pieces, jujube meat, longan meat cut into diced, boiled in boiling water, remove and drain the water for use;

    Walnuts into small pieces, jujube meat, longan meat cut into diced, boiled in boiling water, remove and drain the water for use;

  7. Home Cooking Recipe: The glutinous rice is washed clean and steamed into the steamer;

    The glutinous rice is washed clean and steamed into the steamer;

  8. Home Cooking Recipe: Add walnut crushed, red dates and longan, lotus seeds, hazelnuts, raisins and melon seeds, sugar, lard and sweet-scented osmanthus sauce and mix well into eight treasures;

    Add walnut crushed, red dates and longan, lotus seeds, hazelnuts, raisins and melon seeds, sugar, lard and sweet-scented osmanthus sauce and mix well into eight treasures;

  9. Home Cooking Recipe: Stuffed the babao stuffing in the pear jar;

    Stuffed the babao stuffing in the pear jar;

  10. Home Cooking Recipe: Cover the cut lid, steam the steamer, steam for 7 or 8 minutes;

    Cover the cut lid, steam the steamer, steam for 7 or 8 minutes;

  11. Home Cooking Recipe: Take out the steamed pear pot, plate, pour honey or pour the sweet-scented osmanthus sauce (outside the component).

    Take out the steamed pear pot, plate, pour honey or pour the sweet-scented osmanthus sauce (outside the component).

Tips:

1. It is possible to use pears of any variety. I use golden pears, the flesh is white, not discolored after steaming, and the taste after steaming is still very crisp;  2, the pears after peeling and digging in the jar are soaked in white vinegar water to prevent the oxidative discoloration of pear meat, but also in the light salt water, but do not have to soak for too long, the correct way is to do the eight treasure filling, then deal with pear;  3, the time of steamed pear can be controlled by yourself, because the eight-treasure stuffing is cooked, steamed for a while, the pear is more ripe and soft, less steaming for a while, the pear is more crisp, according to your preference;  4, eight treasures can also add some orange peel or orange cake, the taste will be better. I didn't make it myself, I didn't worry about it, so I didn't put it.  5. If you are jealous of lard, you can change it to an odorless salad oil.  6, people with poor stomach should eat hot, taste better after refrigerating! Chew slowly!


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