Chuanbei Stuffed Pear
Chuanbei (Sichuan fritillaria) stuffed pear is a traditional medicinal dessert that moistens the lungs, resolves phlegm, clears heat, and reduces internal heat. It is traditionally used to ease symptoms including pulmonary tuberculosis cough, dry cough, and coughing up blood-tinged sputum.
Ingredients
Chuanbei (crushed)
12 g
Snow pears (peeled, cored, with stem ends cut off for lids)
6
Glutinous rice (washed, steamed into cooked rice)
100 g
Winter melon strips (cut into soybean-sized pieces)
100 g
Rock sugar
180 g
Alum (dissolved in water)
to taste
Water (for preparing syrup)
300 g
Instructions
1
Step 1
Wash the glutinous rice thoroughly, then steam it into cooked rice; cut the winter melon strips into soybean-sized pieces; crush the Chuanbei; dissolve the alum in water.
2
Step 2
Peel the snow pears, cut off the top near the stem to use as a lid, remove the cores, soak in the alum water to prevent discoloration, blanch in boiling water, then rinse with cold water, and place in a bowl.
3
Step 3
Mix the cooked glutinous rice, winter melon strips, and appropriate amount of rock sugar evenly, then divide this mixture and the Chuanbei into six equal portions, stuff each portion into a snow pear, replace the lids, and place the stuffed pears in a bowl.
4
Step 4
Steam the pears over boiling water for about 50 minutes until they are tender, then they are ready.
5
Step 5
Bring 300g of water to a boil in a pot over high heat, add the remaining rock sugar, melt and simmer until the syrup thickens; when the pears are taken out of the steamer, pour the thickened syrup over each pear individually.
