Osmanthus and pear sauce recipe-Chinese Food-best chinese food recipes-cooking food

Osmanthus and pear sauce

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In autumn and winter, the wind blows. It's very dry. It always makes people's throat uncomfortable. At the beginning of every autumn wind, my mother will cook osmanthus and pear jam by herself. The young and old in Qingrun's family. Take a taste. The fragrance of sweet osmanthus is refreshing. It's the memory of childhood. It's made by mom. Now my mother's daughter is a wife. She is married to another country. In this cold winter, making osmanthus and pear jam, on the one hand, moistening dry lips and days, on the other hand, relieving homesickness and missing mom's taste. Sweet scented osmanthus and pear sauce. Refreshing fragrance. Regular drinking can stop cough and moisten lung. In the morning, spread a layer on the bread. Take a sip. It's like thousands of Osmanthus blooming in the mouth. It stimulates the sleeping taste buds, wakes up every sleeping cell in the body. It's full of vitality. With a hand-made cookie. A simple afternoon tea. And can be a vibrant afternoon.

Cooking ingredients

Cooking Steps

Step1:Prepare fresh ingredients 12 hours in advance. Carefully select the Sydney with sufficient water, the lemon with thin and juicy skin, the golden osmanthus and the farmhouse yellow icing sugar. Good ingredients are the key to jam making. I always firmly believe that only by being strict with the ingredients can we make good quality jam.

Step2:Fresh lemon. Cut it in half. Take the juice. Filter through a sieve. Set aside.

Step3:Fresh Sydney. Peeled. Part chopped into small pieces. To be even. Part ground into mud. Mix together according to the best proportion. After many times of mixing, for the best taste.

Step4:Mix the cubes, purees, lemonade and lollipop in the best proportion. Stir. Put them in the refrigerator for 12 hours. Take them out and stir twice during the period. Then the pectin of the Sydney can be released. Let the Sydney fully absorb the lemonade and lollipop. You have me, I have you. You have me strong.

Step5:After 12 hours, take out the ingredients from the refrigerator and put them into the stainless steel pot. Boil them over medium and low heat. Stir them from time to time to prevent the pot from sticking. This process needs patience and strength test.

Step6:Bring up the surface astringent juice after boiling. After twice, you can add osmanthus.

Step7:When it's boiled, the pear pieces will become transparent and thick. At this time, the osmanthus and pear paste will be golden, which will make people have an appetite. Take a sip and drive away the cold in winter. It's warm from the body to the heart. It's very heartwarming.

Step8:Put the jam into the sterilized bottle. Turn it upside down for 30 minutes. Clean the bottle. At this time, screw the cap. It's a test of heat resistance. (the jam should be put into the jar while it's hot, and then it should be buckled to prevent the bacteria in the air from falling on the jam when it's cold. Then the whole jar should be put in the room temperature to let it cool down slowly. Then it should be put in the refrigerator for cold storage. If you want to keep it longer, you can boil the jam in water for ten minutes. This method can keep it for 35 months without any problem.)