Old Rock Sugar
Luo Han Guo, a gnarled fruit grown in Guangxi, also known as Luo Han Guo
How to Make Autumn Pear Paste
Peel the Luohan fruit, twist the dates, rock sugar and ginger in a bowl.
Peeled pear, not too small, still lots of water, super sweet.
Slice and prepare the juicer for juicing
Pear juice. I’d like some.
Most of the frying pan.
Pour in the prepared ingredients, cover, bring to a boil over high heat, reduce heat to low and simmer for 30 minutes.
Once simmered, cool a bit, strain and throw away the scraps
Pour back into the pan, add 12 grams of scallop powder and cook over high heat (do not cover).
Move the big spoon, stirring constantly, or you’ll have to whisk or spread it out.
Smell sweet stirring and hot for the fall and winter months, the kitchen is warm!
Stir constantly, bubbles, splashes, hands contain, burns to the point of being painful
Twenty to thirty minutes. It’s thick and creamy. The sides of the pan aren’t burnt, they’re solidified.
There are still big bubbles, but you’ll find that they bulge up and go back in quickly, so it’s fine.
Put it in a glass jar, seal it while it’s hot, and put it in the fridge when it’s cool.
When it was warm, I inverted the jar and the cream didn’t even drive, it solidified. hahaha
If you like honey, we suggest that you wait until the water temperature drops below 60 degrees before adding honey. Don’t drink honey for small children.