Chinese Food
Nourishing the lungs and clearing the throat in autumn
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It's a traditional jam. It's very suitable for autumn. When we travel through the haze city and our throat is burning, we will miss the refreshing pear and sweet osmanthus very much. So I put the diced pears in the jam. It retains the taste of the sand. It's also specially matched with the right amount of scallop. A little health care function. I hope you and me. We are in this gloomy autumn. The heart is as sweet as one.
Cooking ingredients
Cooking Steps
Step1:Photo of raw materials.
Step2:One lemon. Wash. Half cut. Squeeze the lemon juice. Filter out 30g juice for use.
Step3:Wash 5 pears, peel and core. Take 1000g of pulp.
Step4:Take 500g pear meat and cut it into large pieces. Put it into the blender and stir it into mud.
Step5:Pear puree.
Step6:Cut the other half of the pear into small pieces, so that the jam will have the taste of sand and pulp.
Step7:Mix pear puree, diced pear, 30g lemon juice and 300g ice sugar.
Step8:Seal with plastic wrap and refrigerate for 10-12 hours. In the middle of 4 hours, turn it over to make the ice sugar melt. The taste of sour and sweet is fully integrated.
Step9:Wash and disinfect the bottles and cans. Bake the oven at 100 ℃ for 15 minutes or boil it for 15 minutes. Scald the plastic cover with boiling water. Use it after it is completely dry.
Step10:Chuanbei 10g is ground into powder. You can knock it into powder when you buy it in the Chinese pharmacy.
Step11:The scallop powder is not fine enough. You can use the blender to grind it, and then sift it.
Step12:Refrigerated pears are milky white. Take out and mix well.
Step13:Pour it into the pot. Turn the heat to a low one. Stir and remove the astringent juice.
Step14:The pear juice is the froth on it.
Step15:When the astringent juice is almost gone, pour in the scallop powder. Stir well and continue to cook over low heat.
Step16:Cook until it is 1 / 2 concentrated. Sprinkle osmanthus.
Step17:Continue to boil over low heat until the pear meat is completely transparent and then put into the jar. The light is not very good.
Step18:Tighten and turn it upside down until it is completely cold. Wash the bottle after about half an hour.
Step19:Turn it over and put it in the shade for 5-7 days. Eat the jam after it is fully cooked.
Step20:Finished product.
Cooking tips:I still need to go into details. Of course, there are some things I haven't mentioned. I can refer to the methods of grapefruit jam and dragon jam. The tips are very detailed. 1. About the selection of materials - shellfish is the traditional recipe for reducing the dryness of autumn and treating cough. The water content of the pear is sufficient, crisp and sweet, and the meat is slightly rough. This jam retains its taste very well. Parents who don't like the feeling of pulp can make all the pears into puree in step 4 and step 5. But a person feels that the taste is not good with fruit cubes; shellfish can be bought in the Chinese pharmacy. Generally, a pear with 2 G Chuanbei is more suitable. The traditional way of eating is to dig the heart in the pear. Put the Chuanbei into the steamed or boiled soup to eat. Make jam here. For the taste and beauty of the sauce, grind the Chuanbei. There will be no strong Chuanbei flavor (in fact, the taste of Chuanbei is also very light. The whole food is a bit like job's tears). Relatives who don't want to use the cooking machine can grind it in the drugstore and use it directly. As for osmanthus
