The efficacy and effects of loquat

Loquat can be eaten raw, or used as traditional Chinese medicine, which has the effect of relieving cough, and can also be made into many delicious dishes.

Health Benefits

1. The organic acids contained in loquat can stimulate the secretion of digestive glands, and have a very good 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 adverse reactions. It is a good product for stopping vomiting and can treat various types of vomiting and hiccups.

5. The main components of loquat are sugar, protein, fat, cellulose, pectin, carotene, tannin, malic acid, citric acid, potassium, phosphorus, iron, calcium, vitamin A, vitamin B, vitamin C, etc. Among them, carotene is particularly rich, ranking third among fruits.

Storage method

After purchasing loquats, just store them at room temperature. It is best not to store them in the refrigerator, as this can easily cause frostbite on the fruit.

Food precautions

1. It is especially suitable for people with pulmonary tuberculosis, cough, chest tightness and phlegm, vomiting blood due to overwork, and scurvy.

2. People with spleen deficiency, diarrhea and diabetes should avoid eating it.

3. Eating loquat and wheat together can cause phlegm.

Food

Loquat Jelly

Ingredients: 500 grams of loquat, 10 grams of agar, 150 grams of egg white, 50 grams of cherry, and 350 grams of white sugar.

practice:

1. Peel and core the loquats and dry them; wash the candied cherries with cold boiled water and drain them.

2. Place the wok on the fire, pour in 350 grams of water and 15 grams of sugar, bring to a boil, and remove the foam; stir the egg white and pour it into the wok.

3. After boiling, remove the pot from the heat, skim off the foam, and pour into a bowl; quickly rinse the white jelly with clean water and pour into the bowl of sugar water.

4. Seal the container with mulberry paper and steam it in a steamer; stir the steamed jelly (agar) and sugar juice evenly.

5. Scoop an appropriate amount of frozen juice into a small wine glass as the bottom, then put the peeled fresh loquat flesh into the small glass one by one; scoop the remaining juice into the glass separately and put it in the refrigerator to freeze.

6. Add 500g of water and 200g of sugar into a pot and dissolve. Use low heat to slowly thicken it into a thick sugar juice. Remove from the pot and let it cool.

7. Place the frozen loquats one by one on a plate and drizzle with thick sugar juice; then place the candied cherries on the plate.

Fried Loquat Tofu

Ingredients: 150 grams of traditional tofu, 50 grams of celery, 2 scallions, 5 slices of young ginger, and 2 eggs.

Seasoning:

Ingredients A: 2 tablespoons starch, 1 teaspoon salt and MSG

Ingredient B: 1/2 cup dry flour

Ingredients C: 1 tablespoon starch, 1 teaspoon water

Ingredient D: 1/2 cup bread crumbs

Ingredients E: 1 tsp each of white pepper and salt

practice:

1. Wash and chop the green onions and young ginger. Wash the celery, put the leaves into boiling water, add 1 teaspoon of salt and blanch it quickly. Take it out, rinse it with ice water, drain it and arrange it on the side of the plate.

2. Peel off the tofu skin, put it into a bowl and mash it into a paste. Add scallion, minced ginger and ingredient A. Beat in an egg and mix well. Use a spoon to dig it into an oval shape like a loquat, coat it with ingredient B and set aside.

3. Put ingredient C in a bowl and beat another egg in, mix well, add the prepared loquat tofu and coat evenly, finally dip in ingredient D, put in a hot pan and fry until golden brown, then remove from the pan.

4. When the oil pan is heated again, put in the fried loquat tofu and fry it quickly once. Take it out immediately, drain the oil, put it on a plate, and eat it with condiments.

Bodybuilding Tips

Loquat Paste Weight Loss Recipe

Ingredients: 500 grams of loquat meat, 600 grams of rock sugar.

Preparation: Boil rock sugar in boiling water until it melts, add in loquat meat and continue cooking until it becomes a thick paste.

Loquat porridge beauty recipe

Ingredients: 250 grams of loquat meat, 50 grams of glutinous rice, and appropriate amount of rock sugar.

Preparation method: Boil rock sugar in water, then add clean glutinous rice and cook until the porridge is cooked. Add the processed loquat meat and cook for 10 minutes.

Remedies for curing diseases

1. Treat dry cough

Method: Eat 5 fresh loquats each time, twice a day.

2. Treat lung cancer-related fever cough, coughing up pus and sputum, and coughing up blood

Ingredients: 15 grams of loquat leaves (60 grams of fresh loquat leaves), 100 grams of polished rice, and a little rock sugar.

Method: First wrap the loquat leaves in a cloth and fry them, take the concentrated juice and remove the residue. Or brush the hairs on the back of the fresh loquat leaves, cut them into small pieces, fry the juice and remove the residue, add the glutinous rice to cook porridge. After the porridge is ready, add a little rock sugar and eat it with food.

3. Treat stomach cancer, nausea, vomiting, and indigestion

Ingredients: 20 grams of loquat leaves, 25 grams of tangerine peel, 15 grams of roasted licorice, and 3 slices of ginger.

Method: decoct the above ingredients in water and take it twice a day.

4. Treat vomiting, coughing and spontaneous sweating caused by lung metastasis of gastric cancer

Ingredients: Several fresh loquat leaves, 250 grams of glutinous rice.

Method: Soak glutinous rice in water overnight, remove the hairs from fresh loquat leaves, wash and wrap them in rice dumplings, and eat them after steaming. Take 1 to 2 times a day for 3 to 4 days.

5. Treat cough, jaundice, and prevent influenza

Preparation method: Take 60 grams of loquat leaves (brush off the hair), decoct in water and take it in two doses.

6. Treat diabetes

Method: Take 60 grams of loquat root and decoct it in water.

7. Treat jaundice

Method: Take 120 grams of loquat root, boil it in water and add appropriate amount of brown sugar, drink it warm, once a day for 4 consecutive days.

Knowledge Link

Zheng Banqiao and loquat

In the literary and artistic circles, few people do not know Zheng Banqiao. This Qing Dynasty writer is best known for his title as one of the "Eight Eccentrics of Yangzhou" and his famous saying "It is rare to be confused".

There are many stories about Zheng Banqiao in history. Among them, there is a story about Zheng Banqiao and medicine - using loquat leaves to treat cough.

Although Zheng Banqiao had a rough life, he lived to be 73 years old, which was considered long-lived at that time. In his later years, Zheng Banqiao lived in seclusion in a thatched cottage. Once, he had a cough, but he didn't like taking medicine. So he went to his own courtyard and picked a dozen loquat leaves, wiped off the fine hairs, and then boiled tea with spring water. Who knew that after drinking it for several days, his cough was cured.