Rang Baozhu Pear

Rang Baozhu Pear

　　Rang Baozhu Pear is a Yunnan-style sweet dish and one of the renowned delicacies served at banquets. This dish features clear, refreshing juice, tender pears, crispy nut filling, and a lusciously sweet and fragrant taste that is rich in nutrients. The ingredients for Rang Baozhu Pear include 1,500 grams of Baozhu pear, 80 grams of pine nuts, 80 grams of lotus seeds, 80 grams of ginkgo nuts, 80 grams of longan flesh, 80 grams of coix seeds, 100 grams of ham, 100 grams of heavy oil red bean paste, 100 grams of rose sugar, 200 grams of rock sugar, 60 grams of water starch, and 80 grams of lard. The preparation process involves selecting 10 evenly sized Baozhu pears, peeling them, and scooping out the cores from the stem end, then rinsing them in clean water. Pine nuts are lightly stir-fried until fragrant and their fine skins are rubbed off; ginkgo nuts are shelled and boiled until soft.

　　Lotus seeds are soaked, dehusked and deveined, then boiled until soft.

　　The ham is diced into small pieces the size of soybeans; coix seeds are washed and steamed together with the ham until cooked; 100 grams of rock sugar are crushed into 10 pieces.

　　Then, a wok is placed over heat, and 1,000 grams of cooked lard (80 grams used up) is added and heated to 60% hot. The Baozhu pears are fried for 1 minute, then removed and drained of oil. Next, the pine nuts, ginkgo nuts, lotus seeds, coix seeds, diced ham, and longan flesh are mixed in a bowl to form the filling, while the heavy oil red bean paste is combined with rose sugar. The red bean paste mixture is then placed inside the pear cavities, followed by the nut filling. One piece of rock sugar is placed in each pear, the stem is replaced as a cover, and the pears are steamed for 30 minutes before being removed and placed in bowls. Finally, a wok is placed over heat, 1,000 grams of water is added, along with 100 grams of rock sugar which is dissolved, then water starch is used to thicken the sauce, which is poured over the pears to complete the dish.