Materials and methods of Luo Han Guo Qiu Li paste

I don’t know if you have heard of Luo Han Guo Autumn Pear Paste. This food has a good cough-relieving effect, so friends who cough often can pay more attention to it.

Monk Fruit Autumn Pear Paste

I saw the introduction of autumn pear paste in Beitai Kitchen Magazine, and made it myself based on that. I have experience in making grapefruit tea before, so I just figured it out.

Ingredients for Luo Han Guo Qiu Li Paste

5 jin of pears, one monk fruit, 6 liang of sugar, 1 liang of acacia honey, a little water

How to make monk fruit autumn pear paste

Wash and peel the pears, put a little water in the pot, put the pear skin and crushed monk fruit in and boil over low heat. After the pear skin changes color, cook for about ten minutes, remove the pear skin and discard it, and continue to cook the monk fruit.

Use a scrubber to rub the pear, making it as small as possible.

After rubbing, pour it into the pot together with the pear juice and boil.

After the pears and monk fruit are cooked until soft, add sugar and continue to simmer, stirring.

Cook for about an hour until it becomes a paste, then turn off the heat. When it cools down a bit, add honey and stir well.

Bottle and store in the refrigerator.

Tips

When buying monk fruit, you should choose a large round one with a yellowish-brown color, no sound when shaken, no broken or burnt shell, and a sweet but not bitter taste. After the fruit of monk fruit matures, it is harvested in batches and placed for five to seven days to make the fruit saccharified. Then it is baked over a slow fire at a temperature between 45-65℃. Generally, it is baked for seven or eight days and nights. When the peel is yellowish-brown and the shell is dry, it feels light and crisp but the flesh inside is sugary and moist. This is considered baked.