Stuffed Loquat with Bean Paste

Everyone knows that loquat is a delicious fruit, but can you use loquat as an ingredient to make loquat stuffed with soybeans ? Let me introduce it to you.

Nutritional value of loquat

1. The organic acids contained in loquat can stimulate the secretion of digestive glands, and have a considerable effect on increasing appetite, helping digestion and absorption, and quenching thirst and relieving heat;

2. Loquat contains amygdalin, which can moisten the lungs, relieve cough, and eliminate phlegm, and treat various coughs;

3. Loquat fruit and leaves can inhibit influenza virus, and eating them regularly can prevent colds in all seasons;

4. Loquat leaves can be dried and made into tea, which has the effect of relieving heat and lowering qi, harmonizing the stomach and relieving reverse flow. It is a good product for stopping vomiting and can treat various types of vomiting and hiccups.

Ingredients for loquat stuffed with soybean paste:

300 grams of loquat, 150 grams of sweet bean paste; 30 grams of sugared pork fat, 10 grams of pine nuts, 7.5 grams of red cherries; 75 grams of white sugar, 5 grams of sugar osmanthus, and 15 grams of starch.

How to make loquat stuffed with soybean paste:

1. Cut off the top of the loquat, peel off the skin, dig out the core and inner membrane, and place it on a plate with the mouth facing up.

2. Add the diced sugar pork fat into the bean paste and mix well. Stir into the loquats respectively. Insert 5 pine nuts around the mouth of each loquat. Garnish with red cherry powder in the middle. Steam in a steamer over high heat for 15 minutes. Take out and arrange neatly on another plate.

3. Put water in a pot, add sugar and sugar osmanthus and bring to a boil. Thicken with water starch and pour over the loquats.