Jujube paste bar ice
Ingredients: 500g red jujube, 1400 g sugar, 100g starch, 50g sweet-scented osmanthus, 7000ml in clear water.
Making method:
1. Wash the red jujube, boil it in clean water until ripe and soft, peel and core, and make jujube paste.
2. Put the starch into a bowl and mix with a little cold water to form a wet starch.
3. Pour the water into the pot, boil it over high heat, add sugar, wet starch and jujube paste, mix well, mix well, sprinkle with sweet-scented osmanthus, pour into the bar ice mold after cooling, put into the refrigerator and cool for 3 hours, then serve.
Efficacy: invigorate spleen and stomach, nourish qi and blood, relieve heat and heat.
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Jinxiang pear
A new variety bred by the Institute of Fruit trees, Chinese Academy of Agricultural Sciences. The parents are Nanguo pear and Bali pear. There is a small amount of cultivation in the west of Liaoning. It is of excellent quality and can be made into cans, which is suitable for the development of urban suburbs. The fruit yield is medium and large, with an average single fruit weight of 110.5 grams. The fruit is fusiform. The pericarp is green and yellow after ripening, and there is a dark red halo on the sunny side. Fruiting pedicel short, sepals persistent. Medium-sized fruit heart, white flesh, soft flesh, easily soluble in the mouth, a lot of juice, sweet and sour taste,
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