One fruit has created countless delicacies

There are actually many different ways to eat a pear, and as long as the method is correct, it has immeasurable benefits to the human body.

Stewed pears with rock sugar - clear heat, moisten the lungs, beautify the skin, reduce heat

Ingredients: 1 pear, some rock sugar

Method: 1) Wash and peel a pear, cut off the top as a lid, and use a knife and spoon to dig out the core in the middle. 2) Put rock sugar in the middle, cover with a lid, and put the processed pear into a deep plate or bowl (the steamed pear will ooze out a lot of sweet soup, so it is best to choose a deeper container for steaming. 3) Finally, put it into the steamer and steam it for 1.5 to 2 hours, until the pear is completely softened. Very simple and delicious~ 4) If you find it troublesome to hollow out the pear core, you can wash the pear, peel and seed it, cut it into large pieces, put it in a bowl, add rock sugar, and steam it in a steamer until soft. You can use a steamer or casserole to hold the pear cubes, or you can use a rice cooker to steam them, whichever you prefer.

Autumn Pear Paste - Nourishes the Lungs and Calms the Mind

Ingredients: 5 autumn pears, 1 monk fruit, some rock sugar, some shredded ginger, 100ml honey

Method: 1) Prepare the ingredients 2) Wash and peel the autumn pears, use a grater to get the pear puree and pear juice 3) Put the pear puree and pear juice into a casserole and add rock sugar 4) Add shredded old ginger 5) Crush the monk fruit by hand and add 6) Bring to a boil over high heat, then simmer on low heat for 30 minutes 7) Pour out the pear puree, shredded ginger and monk fruit residue in the casserole using gauze or a sieve 8) Pour the filtered juice back into the pot and continue to simmer on low heat with the lid open 9) Cook until the juice in the pot begins to thicken, stir constantly with a wooden spatula until the juice becomes thick and sticky, then turn off the heat 10) Remove from heat and let it cool until warm, add honey and stir evenly, then store in a sealed container. Take a spoonful and mix it with warm water before drinking.

Red wine and pear – a beauty product

Ingredients: 3 pears (about 380g), 400ml red wine, 120g white sugar, 3 lemon slices, 50ml red wine (for cooking pears), 1.5g starch

Method: 1) Peel the pears and put them in the pot. Add sugar and lemon slices and mix slightly. Pour in the red wine. Bring to a boil over medium heat 2) Turn to low heat and simmer for 30 minutes, until the red wine is reduced to about half of its original volume. 3) Turn off the heat, place the pears in a container, and pour in the red wine used to cook the pears to soak overnight. Before eating, you can pour a layer of red wine sauce on it. Add 50ml of red wine used to cook pears and 1.5g of starch, mix and boil, filter and pour on the surface.

Nourishing ripe pears - nourishing the lungs and relieving coughs, nourishing the liver and benefiting the heart

Ingredients: 500g pear, some red beans, some angelica root, some Fritillaria cirrhosa, some rock sugar, some osmanthus sauce, some jujube

Method: 1) Prepare the ingredients, wash the pears, dates, red beans and medicinal materials. 2) Peel the pears. 3) Dig out the seeds from the bottom. 4) Place in a pot. 5) Add red dates. 6) Add Angelica dahurica and Fritillaria cirrhosa. 7) Add red beans. 8) Add enough clean water. 9) Bring to a boil, then simmer over medium-low heat for 2 hours. 10) Turn off the heat and add rock sugar. 11) Add osmanthus honey to taste.

Stewed pear with red dates and white fungus - a beauty product comparable to bird's nest

Ingredients: several red dates, 100 grams of Tremella, 1 snow pear, 50 grams of rock sugar

Method: 1) Soak the Tremella fuciformis until soft, wash it, tear it into small pieces, cut the big red dates into two halves, wash the pears and cut them into pieces 2) Pour 2/3 of water into a clean casserole, add Tremella fuciformis, red dates, and pears, cover it, and bring it to a boil over high heat 3) After boiling over high heat, turn to low heat, open a slit on the side of the lid, and simmer over low heat for 30 minutes 4) After 10 minutes, add rock sugar and cook until the rock sugar melts, turn off the heat, let it cool and then serve

Rock Sugar and Snow Pear Chicken - No More Dry Mouth

Ingredients: 1 chicken leg, 1 pear, some oil, some salt, 6g ginger, 8g green onion, some water, 6-7 crystal sugar

Method: 1) Wash and cut chicken legs into pieces and blanch them. Peel and core the pears and cut them into pieces. 2) Add oil to a pan and when it is 60% hot, add rock sugar and slowly melt it on low heat. 3) Pour in the chopped ginger and onion and fry until fragrant. 4) Add chicken pieces and stir-fry until they are colored. Add water that just covers the chicken pieces. 5) Bring to a boil over high heat, then simmer for more than 30 minutes over low heat until the chicken is cooked through. 6) Finally, add the pear pieces. 7) Stir-fry over high heat until the sauce is absorbed and season to serve.