Excuse me, how to cook loquat cream and how to preserve it so as not to go bad?

After boiling, loquat cream should be put into a container without water and oil, and stored in the refrigerator. It should not deteriorate. The following practices are introduced:

Preparation materials: 2500 grams of loquat and 250 grams of rock sugar.

Production steps:

1. Wash fresh loquat in clean water and drain.

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

3. Mash the pulp in a cooking machine for later use.

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

5. After boiling, turn to low heat and cook slowly. In the meantime, stir it from time to time to prevent it from sticking to the pot. Loquat pulp contains a lot of water and needs to be boiled for a long time. When cooking, the puree is easy to splash everywhere. You can cover it with a non-stick pan and turn it over from time to time.

6. When the color of the puree turns dark and does not overflow, you can open the lid. At this time, you should turn hard to prevent the pan from sticking.

7. Turn off the heat when it is sticky and difficult to turn over.

8. Finished product drawings shall be packed in water-free and oil-free containers and kept in the refrigerator.