Autumn limited edition sugar autumn pear cream

Baby version of homemade autumn pear cream, no sugar.

Required materials: 3 autumn pears, a few slices of ginger, 8 red dates and 2 Siraitia grosvenorii.

Shred ginger, break Siraitia grosvenorii into small pieces, cut red dates into small pieces, shred pears, and peel pears.

Boil them all in a pot. The state of boiling is 10 minute, and the state of boiling for 30 minutes is different. After boiling and cooling, wrap the extruded water with gauze, squeeze out the substance, and then filter it with gauze again to remove small residues. Squeeze until the material is dry, and there will be a pot full of pear water. When the fire boils, turn it down. If you keep stirring, there will be a little drawing after cooking 10 minutes. Turn off the fire as soon as it is boiled to a big bubble, or it should be in a flowing state, otherwise it will be too dry, and it will become autumn pear candy directly in the refrigerator.

Clean the container without water and oil, put it in the container, cool it and put it in the refrigerator. Generally you can drink 1 month.