Don't tell me it's not authentic, we never filter autumn pear paste, eat it as jam, what can you say?

A few days ago, I saw someone making autumn pear paste, and reminded me that I should do a little, eat a spoonful every day, it is a very good kind of maintenance, especially in autumn and winter, you can moisten the lungs and say goodbye to a small cold.

The pear paste I made was extremely simple, and there was less process of filtering the pear pomace than the usual method, which was because I was so diligent and thrifty that I was reluctant to throw it away.

Think is that a pear pomace? There's a lot of nutrients there, don't throw them away, cook them for a while, and cook them until they're sticky, isn't it jam?

The pear paste boiled in this way can be smeared with bread, and can also be mixed with water to drink, and it also has various functions of pear paste: cough and phlegm, and clear fire and moisten the lungs.

Usually the autumn pear paste sold in pharmacies is to add some medicinal materials, such as monk fruit, licorice, dried scallops, etc., we are not doctors, and we can't get this ratio, so we don't add it indiscriminately.

The ingredients I choose are pears, red dates, ginger and honey, and this pear paste is not for healing, but mainly for health. Pear moistens the lungs, jujube nourishes blood, ginger warms the stomach, honey nourishes the spirit, it is a delicacy, but it can also be upgraded to a higher level, calling it a good nourishing product for autumn and winter.

Let's see how I do it

【Pear paste】

Pear paste ingredients: 1000 grams of pear or pear, 40 grams of red dates, 20 grams of ginger and 50 grams of rock sugar

How to make pear paste:

1. The pears are cleaned, peeled, the core removed, and then cut into small pieces.

2. Remove the pits of the jujubes, cut into small strips, and chop the ginger.

3. Puree the pears, you need to divide them several times, you can't open them if you put too much, it is not recommended to add water to increase the cooking time.

Add red dates and ginger for the last time, and also break them. If you don't have a crusher, you can use a grazer to rub the pears into shreds, and chop the dates and ginger.

4. Pour all the ingredients into the pot, add rock sugar, boil for 5 minutes, turn to medium-low heat, cover the pot, and cook for about 30-50 minutes, until it becomes very soft and very viscous.

5. Put it in a waterless and oil-free clean glass bottle while it is hot, turn it upside down, wait until it is cool, and put it in the refrigerator to keep it fresh.

Key points: the bottle must be sterilized, after the bottle is washed, boil it in boiling water a few times, and the bottle must be oil-free and water-free.

6. When eating, scoop 2-3 spoons, pour in boiling water and stir well, and add some honey to drink when it is warm.

Or when jam is eaten, spread bread.

Special Reminder:

1. You can do it without adding rock sugar in "Process 4", cook for 20 minutes, boil out a lot of juice, filter out the juice, then pour it back into the pot, add rock sugar, and continue to cook until it is sticky.

If you don't want to throw away the pomace either, like I did.

2. Pears are cold, not everyone can eat, such as spleen and stomach deficiency, cold hands and feet people should not eat pear paste, in order to avoid the aggravation of cold symptoms, this is what my mother who is a doctor told me.

Every time I have a small cold and cough, I will be fine after drinking it for two days, and this simple diet is still worth trying.