When making autumn pear paste, it is indeed very important to choose the type of pear. Dangshan pear and Fengshui pear are the first choice for boiling autumn pear paste, especially Dangshan pear, which is often preferred because of its juicy and flavorful, rich nutrients and medicinal value. Dangshan pear not only tastes delicious, but also has the effect of clearing heat and moistening the lungs, relieving cough and reducing phlegm, and has a good effect on relieving symptoms such as dryness and cough in autumn.
Of course, in addition to the pears themselves, the production of autumn pear paste can also be combined with other ingredients, such as loquat, monk fruit, lily, chrysanthemum, licorice, jade bamboo, etc. These ingredients have the effect of clearing heat and moistening the lungs, nourishing yin and nourishing the body, and when used with pears, they can enhance the medicinal effect of autumn pear paste and make it more suitable for the health needs of autumn.
When making autumn pear paste, we also need to pay attention to the skills of boiling. It is recommended to use a stainless steel pot or casserole for boiling, both of which can withstand high temperatures and are not prone to chemical reactions with medicinal herbs. At the same time, we also need to pay attention to the heat and boiling time to avoid boiling paste, which will affect the taste and efficacy. Generally speaking, the boiling heat should be moderate and the time should be sufficient to ensure that the active ingredients in the herbs can be fully dissolved in the paste.
In addition, the boiling process of autumn pear paste can also be adjusted according to personal tastes and needs. For example, if you like to be sweeter, you can add some rock sugar; If you want to enhance the efficacy of the medicine, you can increase the proportion of some medicinal materials in an appropriate amount. In conclusion, the process of making autumn pear paste is a process that needs to be flexibly adjusted according to the actual situation.