Cooking loquat with pear and rock sugar can relieve cough and asthma, but it is recommended to store it properly. The storage time made by yourself should not be too long, and it should be eaten before deterioration to avoid excessive bacteria destroying the original nutrition and taste.
1, loquat should be loquat, not food. After the loquat is boiled with pear and rock sugar, whether it is treated at high temperature, whether it is disinfected in place and whether it is properly preserved afterwards. If stored properly, the climate is not very sultry, as long as the food does not deteriorate, it can be eaten.
Just like the loquat cream we usually cough and drink, it can be preserved for a long time after a certain process.
2. Mature loquat is sweet and nutritious, containing a variety of fructose, glucose, potassium, phosphorus, iron, calcium and vitamins A, B and C, etc. Among them, the content of carotene ranks third among all fruits. Traditional Chinese medicine believes that loquat fruit has the effects of moistening lung, relieving cough and quenching thirst. Peel loquat when you eat it. Loquat meat is not only eaten fresh, but also canned in sugar water, or used to make wine.
3. Pear is not only delicious and juicy, sweet and sour, but also nutritious, containing many vitamins and cellulose. Different kinds of pears have completely different tastes and textures. Pears can be eaten raw or cooked. In terms of medical efficacy, pears can relieve constipation and promote digestion, which is also good for the cardiovascular system. In the folk, pears are also effective. Peeling pears, adding rock sugar, and eating them after cooking can also relieve cough.
So they can cook and eat together.