Sydney is rich in trace elements of vitamins, which help the human body to supplement trace elements, including malic acid, citric acid, vitamin b1b2, vitamin c, carotene, etc., and also contribute to beauty.
Eating pears raw is also good for vitamin C supplementation. However, for people with poor physical fitness, and for the elderly with weak chewing ability and digestive ability, after steaming or roasting pears, the insoluble dietary fiber rich in pears can protect against high temperature. The bottom becomes softer and easier to chew. So the following eating methods are also very popular.
1. Stewed pears with rock sugar
Requires 1 Sydney pear and an appropriate amount of rock sugar. First, wash the pears, peel them, cut off the top to use as a lid, and use a knife and spoon to scoop out the core in the middle. Next, put the rock sugar in the middle, close the lid, and put the processed Sydney pears into a deep plate or bowl. (The steamed pears will flow out a lot of sweet soup, it is best to choose a deeper container for steaming.) Finally, put it in a steamer and steam for 1.5 hours to 2 hours, so that the pears are completely softened. If you feel that hollowing out the pear core is troublesome, you can wash the pears, peel them, cut them into large pieces, put them in a bowl, add rock sugar, and steam them in a steamer until they soften.
2. Stewed Sydney with red dates and white fungus
The ingredients required are several red dates, 100 grams of white fungus, 1 Sydney, and 50 grams of rock sugar. First, soak the white fungus until soft and clean, tear it into small buds, cut the big red dates 1 in half, and wash the pears and cut them into pieces. Next, pour 2/3 of the water into a clean casserole, add white fungus, red dates, pears, cover, and bring to a boil. After that, turn to low heat after the fire is boiled, and open a slit on the side of the lid, and simmer for 30 minutes on low heat. Finally, add rock sugar after 2 minutes, cook until the rock sugar melts, turn off the heat, let it cool and serve.
3. Roasted pears with rock sugar
Requires 1 pear and an appropriate amount of rock sugar. First, wash the pears, cut them into four petals, dig out the core in the middle, then close the four petals and fix them with toothpicks, put them in a bowl, bake them in the oven at 200°C for 1 hour, take them out and remove the toothpicks. Second, after adding the rock sugar, put the skin side up, cover with plastic wrap, and let stand for 2 hours until the water comes out. Finally, after the water comes out, cover with tin foil, bake at 200° for 1 hour, peel off the skin and drizzle with syrup before eating.
