Tutorial on making method of Chuanbei loquat cream

The tutorial on the preparation method of Chuanbei loquat cream is as follows:

Material: 2500g loquat. Accessories: 250g of rock sugar.

1. Wash fresh loquat with clear water and drain.

2. Wash the loquat skin, cut it in half with a fruit knife and remove the core.

3. Put the pulp into the digester and prepare the slurry.

4. Put the puree into a non-stick pan, add rock sugar and boil.

5. After boiling, turn to low heat and cook slowly, stirring from time to time to prevent the pot from sticking.

6. Cook until the thick soup turns black. When the puree is not spilled, you can open the lid. At this point, you should turn it more carefully to prevent it from sticking to the pot.

7. Turn off the heat when boiling until it is thick.

8. Cool the cooked loquat sauce, put it in a sterilized glass bottle, seal it and store it in the refrigerator for a long time.