I bought a lot of loquat in the supermarket. How to make loquat cream?

The loquat bought to make loquat cream is still the kind of small loquat. Most of the local loquats are naturally mature, and most of them have no pesticides. As for the big loquat, fruit farmers use pesticides to prevent insects and accelerate ripening for economic benefits, so they go on the market early and sell it at a good price. After cooling, you will find loquat cream sticky and sweet. Add sugar according to your own taste. Add at least half a catty of rock sugar to a catty of loquat. If you like sweets, you can add sugar. After cooling, dry the inside of the clean glass jar, and then scoop the loquat cream into the jar. You can add a sealing ring to cover the jar and put it in the refrigerator.

I can't wait to scoop a bowl of' sour and sweet'. It's really delicious. If you drink it as a dessert, you can put it in the refrigerator when it is cooked. Then it was left for a long time. The variety of red meat is orange-red or orange-yellow, which is generally strong in growth, easy to cultivate, high in yield, large in fruit, thick in meat, tough in skin and resistant to storage and transportation. The meat is firm and thick, and the flavor is rich. The main varieties are Dahongpao in Yuhang, Zhejiang, Jiao Jia, Luoyang Green in Huangyan, Jiefang Bell in Putian, Fujian, and Dawuxing in Chengdu, Sichuan.

The loquat varieties in Xishan, Suzhou are mainly green loquat and Baisha loquat, while the previous loquat varieties such as red sand and egg white have been grafted onto green loquat by fruit farmers. Green loquat is the king of West Mountain loquat. This kind of fruit is big, full of water, fresh and sweet, with high sugar content and thick pulp, which has extremely beneficial effects and functions on human body. It is a good fruit suitable for all ages in early summer. Dongting loquat is the best in the world, and the green loquat is definitely the king of Dongting loquat in terms of taste and storage time. Baisha Loquat: The pulp of Baisha Loquat is white, milky white or yellowish. Thin skin, fine meat, sweet taste and good quality, suitable for fresh food.

First, wash the selected loquat and add water. The water just doesn't pass the loquat. Then, boil the loquat until it becomes soft, and stir it while cooking. If it really doesn't melt, you can remove a little residue and boil it further. After loquat becomes soft, you can add crystal sugar or Fritillaria cirrhosa powder and boil it together to make it sticky and become loquat cream.