Jinggao with Shredded Pear
Slice the Ya pear and hawthorn cake into thin pieces, layer them together, then cut into fine shreds. Arrange decoratively and sprinkle with sugar.
Ingredients
Jinggao (straight-cut into thin slices)
100g (2 liang)
Ya pear (peeled, cored, straight-cut into thin slices)
250g (5 liang)
White sugar
100g (2 liang)
Instructions
1
Slice
First peel and core the Ya pear, then straight-cut into thin slices; also cut the Jinggao into slices of the same thickness.
2
Shred
Then arrange alternating slices of pear and Jinggao in an imbricated tile pattern, and cut into shreds about as thick as a knitting needle.
3
Plating and seasoning
Arrange the shredded mixture decoratively on a plate (such as in a wreath, triangle, or diamond shape), then evenly sprinkle the white sugar on top before serving.
