Loquat has a very good effect of moisturizing the lungs and relieving cough, asthma and expectorant. But the fresh fruit of loquat is not suitable for storage, this time, you can make loquat sauce, can be preserved a little longer, but also be able to drink loquat paste in the daily can also drink loquat paste to quench the thirst.

1, fresh loquat with a small brush to gently clean off the surface of the fluff, the action should be gentle, do not destroy the loquat food epidermis, so that contaminated loquat pulp.

2, remove the loquat skin, tip and tail, remove the loquat nucleus, leaving only the loquat flesh part.

3, loquat flesh add appropriate amount of sugar, marinate for half an hour.

4, the casserole is heated, and then the marinated loquat into the casserole, large fire after boiling, turn the fire slowly simmering, to keep stirring to prevent sticking to the pot, do not add water in the middle, has been simmering loquat viscous,.

5, cooled to a clean oil-free sealed bottle, and then put in the refrigerator to store on it.

When consuming, use a small spoon to take out directly coated to the bread as jam to eat, or punch water to drink.

loquat lily fungus soup

1, loquat skin clean, and then remove the skin of the loquat, the tip and tail, be careful to loquat the surface of the fluffy loquat do not stain the loquat flesh, loquat core cut small pieces of spare.

2, fungus, lily soaked and cleaned, fungus tear small pieces of spare.

3, boil water in the pot, add loquat block, silver fungus, lily, high heat boil, add rock sugar, turn the fire slowly stew. After an hour, turn off the fire and simmer for 10 minutes.

When serving, you can add some honey, the taste is more smooth and delicious, very suitable for summer drinks.

1, loquat skin clean, and then remove the tip, skin and tail, loquat core cut block spare.

2, the loquat fruit into the appropriate amount of sugar, marinated for 30 minutes.

3, casserole heating, and then put the loquat marinated, high heat boiling, add the right amount of rock sugar, Sichuan shellfish powder, slowly stir, turn the fire slowly simmer, do not add water, simmering loquat into a paste.

4, after cooling, the loquat shellfish into a clean oil-free sealed bottle, into the refrigerator to save it.

Chuanbei loquat paste has a very good effect on cough and phlegm, but it should be noted that the wind-heat cold, you can consume Chuanbei loquat paste, can be very good to relieve the symptoms, while the wind-cold cold, be sure not to drink Chuanbei loquat paste, not only does not have the effect of asthma and cough, but also aggravate the condition.