Sichuan Fritillary Pear Loquat Syrup

Everyone knows that loquat is a delicious fruit, but can you use loquat as an ingredient to make Sichuan Fritillary Pear Loquat Soup ? Let me introduce it to you.

Loquat

Loquat is the fruit of the Rosaceae plant loquat. It is produced in Shaanxi, Gansu, Jiangsu, Anhui, Fujian and other provinces in my country. It is named because the fruit resembles a pipa. Loquat is fragrant, sweet and slightly sour. It is produced in the south of the Huaihe River in my country, and the most famous one is the "Three Ponds" in Anhui. In Huizhou, there is a saying that "the Queen Mother of Heaven has peaches, and the Santan loquats on earth". It is called the "Three Friends" together with cherries and plums. It is harvested from April to May, the skin is peeled off, and the flesh is used fresh.

raw material:

Loquat, pear, Sichuan Fritillary Bulbs, rock sugar

practice:

1. Raw materials.

2. Peel and core the loquats and pears, wash and cut into pieces for later use.

3. Put water in a casserole, add rock sugar, Fritillaria cirrhosa and pear, and boil over medium heat.

4. Add loquats and boil.

5. Cook over low heat until the loquats are soft.

Tips:

Loquats are easy to cook. Just boil the water and then simmer for about 8 minutes.