Red wine Sydney(hong jiu xue li )

Red wine Sydney

Introduction:

"Red wine Sydney is a kind of delicious food which can clear the fire, moisten the throat and nourish the face. Sydney has a strong effect of clearing fire and moistening throat, which is very suitable for autumn. In addition to being eaten raw as fruit, it can also be stewed into cold dishes with red wine. The red color of the pear is bright and the wine is crisp. It has the functions of moistening the throat, nourishing the face, protecting the skin and protecting the heart. The fragrance of pear, the sweetness of rock sugar and honey, and the aroma of red wine are very different. "

Production steps:

Step 1: clean and peel the crystal pear.

Step 2: check the pear, cut it half, soak it in water, and put half lemon slices into water.

Step 3: add appropriate amount of rock sugar into 500ml mountain wine.

Step 4: add 1 teaspoon cinnamon powder into the red wine, bring to a boil until the rock sugar is completely melted.

Step 5: put the pear in the red wine.

Step 6: boil over medium heat, turn to low heat and cook for about 30 minutes.

Step 7: soak the pear and red wine in a sealed container, and refrigerate for 24 hours. The taste will be better.

Step 8: finished product drawing.

Step 9: slice diagram.

Materials required:

Crystal pear: 2

Rock sugar: right amount

Cinnamon powder: 1 tsp

Mountain wine: 500ml

Lemon: half

Note: 1. Soak the cut pear in lemon water to prevent the pear from being oxidized by air. 2. When boiling pears, just put the cut pears into the pot, and don't put the lemon slices together. 3. If you don't like the taste of cinnamon, you can skip cinnamon. 4. The amount of rock sugar should be added according to the different taste of red wine and personal preference. My mountain wine itself contains honey. I added 70g rock sugar to 500ml wine, which is a bit sweet. 5. If the pot is not enough to lock the water, the red wine will volatilize when boiling. When soaking, you can add an appropriate amount of red wine to soak together. 6. When cooking pears, it is also decided according to the taste you like. If you like crisp taste, you can shorten the cooking time. If you like soft taste, you can cook for a while. In the process of cooking pears, you should turn the pears over several times to avoid sticking to the pot because of the sticky sugar.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Hong Jiu Xue Li