Green color, sweet fruit aroma, crisp and juicy taste, August morning pear how can not be loved!

 

It is said that pears are also divided into "male" and "female". The mother is sweeter.

 

 

 

The surface of male pear is rough, calyx persists in the pear eddy, the surface of female pear is smooth, and the pear eddy is sunken. Well, what is said in the TV program is reasonable. Do the little friends believe in the saying that "the pear is dear to both parents" and "the pear is sweeter than the mother pear"?

 

In fact, pear, in science, there is no distinction between male and female. What fruit growers and fruit merchants call "male pear" and "female pear" are actually just according to the appearance characteristics of calyx shedding or not, which makes it a common name.

 

 

 

Pear calyx shedding and persistence is a common phenomenon, which is determined by pear varieties. For example:

 

Korla pear

 

Calyx is usually both exfoliated and persistent.

 

Apple pear

 

Calyx is persistent only.

 

Yali and Xuehua pears

 

Calyx is only exfoliated (pear vortex depression).

 

Other varieties

 

In some pears, calyx persists more and falls less, or falls more and persists less.

 

 

 

There is no clear relationship between the exfoliation of calyx and the taste of pear.

 

If you think this method of distinguishing male and female pears is more suitable, choose the pear according to the pattern of female pear: the pear vortex is deep, the fruit shape is regular and full.

 

But if you buy a super sweet "male pear", don't be too surprised, because this is normal, after all, "male and female pear" this statement can not affect the taste of the pear.

 

 

 

Male and female pears do not affect the taste, but different ways of eating can bring us different feelings of eating pears.

 

Eat directly

 

The peel is thin, the flesh is white, the aroma is attractive, and the taste is crisp and juicy. It is worth remembering.

 

Fresh pressed pear juice

 

Drink a mouthful to refresh the heart and spleen, dispel heat and heat, remove phlegm and moisten the lung, nourish yin and reduce fire.

 

 

 

Style eating of pears

 

French Red Wine Stewed Pear

 

Sweet fragrance, intoxicating nourishing beauty dessert

 

 

 

Material Science:

 

Pear 3, red wine 500ml, sugar 50g, cinnamon 1 piece

 

Practice:

 

1. Rinse pears, peel and seed them, and slice them thickly.

 

2. Put sugar, cinnamon and pear slices into the pot and pour into the red wine without pear slices.

 

3. Stew pears on medium heat until they are soaked in red wine, and the red wine in the pot can come out without drying.

 

Tips:

 

When boiling, you must not add water. During the boiling, you can pour the pear juice and turn over from time to time, so that the pear can be fully immersed in the wine juice.

 

Red wine can be chosen according to their preferences, sweet or dry red are good.

 

Besides eating directly, it can also be used to make egg tarts.

 

 

 

Traditional Bingtang Stewed Pear

 

Runfei, Shengjin and Yangyin

 

 

 

Pear 1, medlar and sugar

 

1. Rinse and peel pears and cut off the top as a lid.

 

2. Hollow out the middle core and put some ice sugar and wolfberry into it.

 

3. Cover the lid and put it in a bowl and dish. Steam for one hour over medium heat.

 

Choose deep dishes or bowls as much as possible, because pears will produce sweet soup during steaming.

 

If you think it's troublesome to hollow out the pear core, you can rinse the pear, peel and seed it, cut it into large pieces and steamed in a pot.

 

 

 

Babao brewed pear

 

Soft glutinous, sweet and rich in taste

 

 

 

Pear 4, glutinous rice 100g, jujube 50g, walnut 30g, cinnamon 30g, lotus seed 30g, raisin 30g, melon seed 30g, medlar 30g, sugar 50g, lard 1tsp, osmanthus sauce 1tsp

 

1. Blanch raisins and wolfberries in boiling water and drain them for later use.

 

2. Break walnuts into small pieces, cut jujube and cinnamon into dices, blanch them in boiling water, and drain them for later use.

 

3. After the lotus seeds are foamed, boil over low heat until they are soft and rotten, and drain the water for later use.

 

4. After the glutinous rice is cleaned and steamed in a pot, it is mixed with walnut, jujube and longan, lotus seeds, medlar, raisins, melon seeds, sugar, lard and osmanthus sauce to form*Babao filling.

 

5. Rinse and peel the pear, cut off 1/4 of the stalked side, dig the core and stuff it into Babao stuffing.

 

6. Cover the fruit stalk and steam for 7-8 minutes after boiling water.

 

The time of steaming pear is controlled by oneself, because the filling of Babao is ripe, steaming more for a while makes the pear more ripe and soft, and steaming less for a while makes the pear more crisp and tender.

 

Lard can be replaced with other oils.

 

 

 

Homemade Canned Pear with Sugar Water

 

Self-made non-additive and safe cans

 

 

 

Four pears, proper amount of ice sugar, 500 ml clear water and a little lemon juice

 

1. Rinse and peel pears and cut them into desired shapes.

 

2. Boil the water in the pot and put in some sugar and pear pieces.

 

3. After boiling, squeeze in a few drops of lemon juice and pour it into a sealed tank sterilized at high temperature while boiling for a while.

 

4. After sealing and cooling, put it in the refrigerator for refrigeration.

 

Never use an iron pot for canning!!!

 

How to sterilize the sealed tank: Blanch it completely in boiling water.

 

Sealing while the tank is hot is to reduce the amount of bacteria, which helps to prolong the storage time Oh

 

 

 

Canned fruits are almost the same.

 

It can still be done.

 

Canned litchi, canned yellow peach, canned pineapple, etc.

 

 

 

Fruits of that season can be eaten directly, juiced, stewed, steamed and canned, each of which is very delicious. Take advantage of the fragrant season of melons and fruits, try it!