Chinese Food
Cough - Sydney cream
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Cooking ingredients
Cooking Steps
Step1:Wash, peel and core Sydney. Be careful not to cut your hand.
Step2:The Sydney is sliced into filaments.
Step3:Put Sydney into the pot with the juice. Prepare to cook.
Step4:Bring the Sydney shreds to a boil. Add in the icing sugar.
Step5:Dry the pear juice a little. Add the pear cream sugar.
Step6:Dry the Sydney juice. When the Sydney cream is thick, leave the fire.
Step7:Let the Sydney cream cool. Transfer it into honey. Put it into a bottle. Keep it airtight.
Cooking tips:Shanghai Old City God Temple special flavor pear sugar. Divided into curative effect pear sugar and flower color pear sugar two kinds. Li Gao sugar has the effect of relieving cough, relieving asthma, promoting body fluid and appetizing. It is made of almond, Platycodon, Poria cocos, pinellia, winter flower, Qianhu, orange and white granulated sugar. The flower color pear cream sugar is boiled with Chinese herbs such as Amomum, hawthorn, clove, bergamot, woody fragrance and refined white sugar. Nowadays, there are many kinds of pear sugar varieties in Laocheng temple. There are all kinds of sugar, such as ham, pear, sugar, pear fruit, sugar, sweet pear, sugar, clove and sugar. There are skills in making delicious dishes.
