How to make homemade loquat paste How to make loquat paste

Usually when people have cough or phlegm and wheezing, they will eat some loquat paste, which can significantly alleviate the patient's condition. In fact, loquat paste is a health product made from loquat fruit. It tastes sweet, can nourish yin and moisten dryness, can moisten the lungs and relieve cough. So how to make loquat paste after loquats are ripe? If you want to know more about this, you can take a look at the detailed introduction of the method of making loquat paste below.

How to make homemade loquat paste

1. When making loquat paste at home, you need to prepare naturally ripe loquats, 2 kg of white sugar, and 1 kg of honey. Wash the prepared loquats in appropriate amounts, soak them in light salt water for 20 minutes, remove the head, tail and the core in the middle, leaving only the flesh.

2. Put the loquat pulp in a stainless steel pot, add the prepared white sugar and mix well. Marinate for half an hour, then turn on the fire to cook. Stir constantly during the cooking process. After boiling, turn down the heat. Wait until the soup in the pot becomes viscous and the pulp becomes transparent. Then you can turn off the heat. The homemade loquat paste is ready. Take it out and cool it down before using. You can also put it in a glass bottle and seal it in the refrigerator for storage.

How to make loquat paste

1. When making loquat paste, you need to prepare 500 grams of ripe loquats, 20 grams of Fritillaria cirrhosa, and 50 grams of rock sugar. Wash the prepared loquats carefully with clean water, remove its peel and the fruit box inside, put the obtained pulp into the cooking system, mash it into a paste, and the prepared Fritillaria cirrhosa should also be ground into Fritillaria cirrhosa powder.

2. Put the mashed loquat pulp in a clean bowl, add the prepared Fritillaria powder and rock sugar and mix well, then marinate for 2 to 3 hours. The marinated loquat pulp can be directly placed in a stainless steel pot, heated and boiled, and then simmered over low heat. During the simmering process, all the water in the loquat pulp must be evaporated. Wait until the soup becomes viscous and the pulp becomes a thick paste before turning off the heat. After cooling down, you can take out the loquat paste and seal it in a glass bottle for storage. You can take it out and eat it directly when needed.