How to make loquat cream? Pipa cream is a kind of medicine that we are very familiar with, which can help us to eliminate phlegm and relieve cough. In fact, loquat cream can be made at home without any additives, and it is nutritious and healthy to eat. The following describes the production method of loquat cream.

How to make loquat cream 1 saucepans, rice cookers and gas stoves can all be made.

Fresh loquat peeled and seeded! Mature loquat is easy to peel, and it is not particularly ripe, so it needs the help of peeling knife.

Wash, drain and cut loquat into small pieces (I put it on the gas stove with the inner liner of the rice cooker)

Break large pieces of rock sugar, add loquat and stir for a few minutes (because I was busy at that time)

After the fire boils, turn down the fire and simmer until the pulp is translucent, stirring several times in the middle!

Boiling effect

Bottle it when it is cold and store it in the refrigerator (the bottle can only be used after disinfection and air drying). Brew in warm water with a clean spoon, a little at a time, super delicious and sweet. Children also like to drink.

How to cook loquat cream? 2. Peel and core fresh loquat.

Wash loquat fresh meat with mountain spring water.

Mash loquat meat with a shovel until it is juicy.

Put loquat meat into fine gauze and squeeze loquat juice by hand.

Pour loquat juice into an iron pot, cook it with raw firewood until it is slightly boiling, and remove the white suspended matter floating in the pot.

After about an hour, when there is no white suspended matter in the pot, you can pour the Fritillaria cirrhosa juice mixed with cold water.

After boiling for ten minutes, pour in the sugar. Keep stirring carefully.

Loquat juice can be bottled after a little concentration.

How to make loquat cream? 3. Take out the whole loquat fruit and wash it with clear water.

Peel loquat, core and white film. However, white film is not easy to tear. One way to be lazy is to peel or cut the pulp like peeling after peeling. If the remaining stone is chewed, the pulp may be lost. The bigger one can be cut smaller ~ the pulp can be soaked in water and added with a little lemon juice to resist oxidation and discoloration ~

Drain the water, weigh 2 kg of pulp and add rock sugar according to your favorite sweetness. If loquat is sweet, you can only put 300 g, if loquat is sour, you can put 450 g, and the weight of rock sugar should not exceed half of the weight of pulp ~

Squeeze in an appropriate amount of lemon juice, mix the rock sugar with the pulp and leave it for a while. You will see water in the pulp, and it will take about ten minutes. This kind of water can prevent the bottom from being burnt at the initial stage of heating ~

When you heat it with a small fire, you will see more and more water precipitate. When the juice basically doesn't reach the surface of the pulp, the fire will boil and turn to a small fire for slow stew ~

Boil, boil, boil, stir occasionally to prevent the bottom of the pot from burning ~

Boil, boil, boil until it is slightly sticky, and you can turn off the heat ~ at this time, shovel a little juice with silicone to let it flow down, which will be a bit hanging on the wall.

Prepare several glass bottles with lids in advance, preferably with high temperature resistance, clean and disinfect (hot water scalding/steam high temperature/ozone disinfection of cabinets can be done), dry the bottles, and then you can bottle the cooked loquat cream when it is a little cooler ~

After packaging, seal and refrigerate, carry it with you, and remember to use a clean, waterless and oil-free spoon!

Dig two spoonfuls+a cup of ice water, mix well and soak for a while. It feels very comfortable to drink ~ a little soaking can make the sugar in the pulp penetrate into the water, and the final pulp is sweet but not greasy ~