How to eat loquats Tips on eating loquats

Loquat is a specialty fruit in southern China. People with cough and phlegm usually drink Chuanbei loquat paste, which is a delicious cough relieving drink made with loquat as the main ingredient and added with Chuanbei and other Chinese medicinal materials. When the loquat fruit is ripe, it has a bright yellow appearance and tender flesh. It can be eaten directly or made into a variety of different delicacies for people to enjoy. The following is my detailed introduction to how to eat it. Those of you who like loquat can pay special attention to it.

Tips for eating loquat

Loquat Syrup

1. Use fresh loquats and rock sugar to cook into syrup, which tastes particularly good and has excellent effects in clearing the lungs and relieving coughs. When making it, you need to prepare 5 to 7 fresh loquats, and then prepare an appropriate amount of rock sugar and water.

2. Wash the prepared loquat with clean water, cut it in the middle, remove the core, and remove the white fascia on the flesh adjacent to the core.

3. Put the processed loquats into the pot, add enough water, and then put the prepared rock sugar into the pot. Cover the pot and bring to a boil over high heat, then reduce the heat and simmer for half an hour. The loquat syrup in the pot is now ready. Take it out and cool it down before eating for the best taste.

Loquat Paste

1. Make fresh loquats into loquat paste and eat it later. It is good for the body and can prevent pneumonia, lung heat, cough, sputum and other adverse symptoms. When making loquat paste with pipa, you need to prepare 300 grams of fresh loquat, 50 grams of old rock sugar and 10 grams of Fritillaria cirrhosa.

2. Wash the prepared loquats with clean water, remove the skin, then remove the bulge in the middle to get the pulp, wash it twice with clean water, put it in the pot, add appropriate amount of clean water, cook the loquat meat, and after cooking, use a spatula to crush the loquat meat into a paste.

3. Put the prepared rock sugar into the pot, mix well and simmer with low heat. Stir constantly during the simmering process to prevent it from sticking to the pot. After about 4 to 5 hours of simmering, the loquat paste in the pot will be almost ready. At this time, you need to put the Sichuan Fritillary Singing Ink directly into the loquat paste, mix quickly and evenly, and cook for a few more minutes before turning off the heat.