Winter cough essential loquat cream, how to boil at home?

Loquat, the ancient name of the reed orange, also known as the reed, pipa fruit, loquat tree shape is quite beautiful, and fast-growing, lush green leaves, loquat paste has a cough and clearing the efficacy of detoxification, the following will teach you how to make your own loquat paste.

A, simple version of the loquat cream

Instruments: loquat 15 pounds of rock sugar 1 ? pounds;

1, loquat peeled off the skin and kernel, the pulp into the container spare, 80% of the loquat into the cooking machine, puree spare

2, the puree into the pot, boil over high heat, turn to medium heat, into the rest of the 20% of the fruit pulp, stirring well, adding The finished product is more chewy after the pulp, you can also puree all of them) into the icing sugar and simmer; turn the heat down and simmer until the water in the pot evaporates and becomes very sticky.

3, the jam into a small sealed box, into the refrigerator freezer can be stored for a long time, take out the thawing of available microwave heating for 10 minutes, you can evaporate the water and sterilization

4, loquat paste can be stored for more than a year. Drinking water with it can play a role in clearing the heat (this simple version)

Two, Chang Taikoo method loquat cream

Instruments: loquat 7 pounds of Sichuan shellfish 200 grams of sugar 500 grams of loquat leaves 1 catty (Proportion: loquat 7:1 loquat cream)

Making process:

1, the fresh loquat peeled, removed the nucleus

2, loquat fresh flesh with mountain spring water Wash it.

3, the spatula will loquat meat mashed to the flow of juice

4, loquat meat into the fine holes gauze, hand extrusion loquat juice

5, loquat juice poured into the iron pot, and the wood fire to cook until slightly boiled

6, will be ground into a powder of Sichuan peppercorns and adjusted to become the juice of the water, poured into the pot

7, about three hours later, add a little sugar, to prolong freshness time

three, Sichuan Bay stewed loquat

Ingredients: loquat 6 (two people) 20 grams of rock sugar, Sichuan Bay 5 grams

production process:

1, loquat washed, de-core peeled

? 2, ready rock sugar, Sichuan shellfish and loquat

? 3, put all the ingredients into the stew pot, add a small amount of boiling water

? 4, cover the lid of the stew pot, the pot of water into the stew pot after boiling water can be simmered for 40 minutes

5, tips: if only as sugar water to drink without putting Chuanbei; the amount of rock sugar according to their own like to adjust; this sugar water is not suitable for wind-cold cough

The above is the method of making loquat paste, focusing on the second article of the ancient method of loquat paste, to do out of the most mellow loquat paste