Traditional Chinese Sweet pear: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese How to make pear in sugar water (yang pear or barley) — Homemade Recipe, Ratios & Small-Batch Production Guide. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1843 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Sweet pear (yang pear or barley)Preparation method 1. Fruit selection: Do not choose over-raw or over-ripe fruits. Pears should be ripened until they are yellow in color and have smooth flesh. Select pears that are prone to discoloration such as damage, mulberry skin, iron heads, diseases and insect pests, and apple-shaped pears. Feed when the fruit core temperature is above 5℃.2. Pick the handles and peel them: First remove the pear handles and peel them mechanically.3. Cut in half and dig out the seed nest: cut in half lengthwise, dig out the seed nest and pedicle ribs, and cut into a complete 1/2 block. …
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