1, crystal sugar stewed loquat: peeled loquat, cut in half and seeded; Add loquat and appropriate amount of rock sugar into the pot; Add water, just cover loquat; Then add two glasses of water, boil, add another glass of water, and cook.
2, plum wine stains loquat: peeled loquat, after pulling out the tail pedicle, cut a knife in the center and take out the round loquat inside; Save the pulp for cooking; First prepare boiling plum wine+sugar water in the pot and add loquat. Boil in boiling water for about seven or eight minutes; Get out of the pot. After cooling, put it in the refrigerator.
3, loquat almond cheese: peel the loquat skin, cut it, and take out the seeds. Then peel off the brown skin of loquat seeds and chop them. ; Peel the loquat skin, cut it in half, and take out the seeds. Peel off the brown skin of loquat seeds and chop them; Soften the gelatin film into small pieces and soak them in cold water, and at the same time reheat the fresh milk in step 2, drain the softened gelatin and put it into the reheated fresh milk, stir until the gelatin film melts, and turn off the fire; After cooling, evenly pour into a cup, move into a refrigerator and refrigerate for several hours until it is completely solidified; Making flour syrup: put water+sugar+Lycium barbarum into a small pot, boil and cool; Refrigerate almond cheese until it is completely solidified, decorate the surface with loquat pulp and sprinkle with appropriate amount of sugar water.
4, loquat tremella syrup: wash the water tremella, tear small pieces, first stew with a slow cooker; Then peel and cut loquat, add tremella, cook for half an hour, and season with rock sugar.
5, loquat love black fungus jelly: prepare fresh loquat, black fungus health jelly and condensed milk and other related cooking ingredients; Take a bowl and dish, freeze the auricularia auricula from the packaging box and buckle it directly on the bowl and dish; Take a bowl and dish, freeze the auricularia auricula from the packaging box and buckle it directly on the bowl and dish; Finally, add a little condensed milk to taste and eat it in one bite. It has a multi-layered flavor, refreshing and nutritious.
Main value:
1. Edible value: Mature loquat is sweet and nutritious, containing various 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. The leaves, fruits and kernels of loquat contain amygdalin.
2, medicinal value: loquat leaves are also a kind of traditional Chinese medicine, large pieces of loquat leaves are dried and used as medicine, which has the functions of clearing lung and stomach heat, reducing qi and resolving phlegm. It is often made into "Chuanbei Pipa Ointment" with other medicinal materials. But loquat, like other related plants, is slightly toxic in seeds and new leaves, and will release a small amount of cyanide when eaten raw. But because of its bitter taste, it is generally not enough to cause harm.