sweet stewed snow pear(bing tang xue li )

sweet stewed snow pear

Introduction:

"In the aftertaste of autumn tiger, it's also a kind of enjoyment to drink this refreshing and refreshing sugar pear and sugar orange. Sugar pear can moisten the lung, sugar orange can defeat the fire."

Production steps:

Step 1: first of all, we are talking about sugar Sydney, prepare materials, sugar right amount, Sydney 5, water right amount. I don't know what it's called. It's the white one in the picture. The amount of Sydney can be increased or decreased according to the number of its own population.

Step 2: Practice: peel the Sydney and cut it into suitable pieces. Peel the Sydney one by one, and then cut the other one. Because the peeled Sydney is easy to oxidize, after cutting it, soak it in water immediately, put in a proper amount of rock sugar, then put it on the natural gas stove, boil it over low heat and simmer slowly. After boiling, stir it with a spoon and simmer for a while, then turn off the fire. Keep the lid open and simmer for another 20 minutes. Then bring down the soup and let it cool naturally. Put it in the refrigerator for half an hour, and you can drink it. Of course, you can refrigerate for more than an hour, and it tastes better. When you put it in the refrigerator, remember to cover it or attach a plastic film. In addition, if you are anxious to drink quickly, you can serve a bowl of soup after the pot, so that it is cool and fast, cold and hot drinks are OK

Step 3: finished product drawing. Drink a mouthful of pear.

Step 4: another one

Step 5: Practice of rock sugar oranges: I remember when I was a child, I like to eat canned oranges in sugar water. When I was a child, I didn't know those additives. I only knew that sweet and sour are very good and delicious. Now I know, I can hardly buy canned food. 5 oranges, rock sugar and water. First of all, peel the orange one by one, and pay attention to the white fiber on the orange petals. You can set the fire.

Step 6: then it's the same stewing method as Bing Tang Xue Li, but it's a little different in the end. Turn off the heat, find a fork or long awl, pierce the orange petals, cover them and simmer for half an hour. Because the soup pot itself has good heat preservation, it will be very hot for a long time after turning off the heat. It is easier to taste and color after being punctured. When you cook it, you don't poke it so that you don't boil the oranges. Just mix well when you drink. Also put it in the refrigerator after cooling. Sweet and sour.

Step 7: one more. What you do without adding is good, not enough.....

Materials required:

Sydney: 5

Oranges: five

Water: moderate

Rock sugar: right amount

Note: 1. Peel and cut the pear into pieces, and put it into water immediately to prevent oxidation. 2. Use a low heat pot, turn off the heat after boiling for a while, and turn off the heat after boiling for about 15 minutes. After turning off the heat, use the residual heat of the soup pot to continue to simmer for 20 minutes. 3. After cooling, you can put it into the refrigerator for constant temperature and refrigeration. Remember to cover it to prevent cross flavor. 4. Finally, after turning off the heat, find something sharp to pierce the orange, and then cover it to simmer for half an hour. In this way, the appearance of oranges is good, the taste of orange soup is strong, and the color is beautiful. 5. Don't prick the orange before cooking, because it will be rotten. 6. Don't remove the white fiber from the orange petals. You can set the fire

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Bing Tang Xue Li