Loquat, also known as Jin Jiu, is named after its fruit looks like a pipa. It tastes sweet and delicious, and contains nutrients such as cellulose, pectin, carotene, citric acid, potassium, phosphorus, iron, calcium and vitamins, so it has the reputation of "the crown of fruits". Has the effects of relieving cough, resolving phlegm, moistening lung, nourishing stomach and relieving summer heat. Small files of fruits and vegetables

alias: jinwan, luzhi, and luju

family: Rosaceae

flowering and fruiting period: winter

nutritional components: protein, vitamins, etc.

nature and taste: cool, sweet and sour, entering spleen, lung and liver meridian

health care effect of loquat

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relieving cough and resolving phlegm: loquat contains an amygdalin, which has the effects of moistening lung, relieving cough and eliminating phlegm.

Prevention of colds: The fruits and leaves of loquat have the effect of inhibiting influenza virus. Eating them regularly can prevent colds and enhance the resistance. How to choose loquat

Usually, there is a layer of fuzz on the surface of loquat. If the fuzz is complete and the peel is well preserved, it means that it is fresh and undamaged during transportation. In addition, the darker the color, the better the maturity and the sweeter the taste of loquat. However, the loquat with yellowish color, blue color, hard flesh and difficult peeling is immature or abnormally mature.

How to eat the most nutritious

Loquat eaten raw or boiled with porridge is the most nutritious, which has the functions of moistening lung, relieving cough, clearing away lung heat.

Suitable crowd: it is generally edible for everyone, especially for patients with lung flaccidity, cough, chest tightness and excessive phlegm, vomiting blood due to strain and scurvy.

unsuitable crowd: diabetics and people with diarrhea due to spleen deficiency should not eat it.

Suitable collocation: it is suitable for eating with tremella fuciformis, which has the effects of nourishing and moistening lung, promoting fluid production and quenching thirst.

not suitable for people: it is not suitable to be eaten with wheat, and it is easy to produce phlegm.

Suggestions before eating

1. The loquat kernel is poisonous and unfit for eating.

2. Loquat should not be eaten more, which is easy to help damp and produce phlegm, and then lead to phlegm fever.

How to store it is safest

You can choose loquat with undamaged fruit and put it in the refrigerator, and the suitable temperature is 2~5℃. Food link

Loquat tremella soup

Materials: 15g loquat, 1g tremella and 3g rock sugar.

Practice: (1) Soak the tremella fuciformis flowers face down in water. After the tremella fuciformis flowers are soft, cut off the yellow hard roots and clean the tremella fuciformis petals, and then soak them in clean water again until they are completely soaked. (2) Don't pour out the tremella water soaked for the second time. Take 1 ml of the water and put it into a bowl together with tremella, steam it in a cage until the tremella is sticky and smooth, and take it out for later use. (3) Peel and pit loquat, cut it into dices, and add 2ml of water to the pot. (4) Add tremella and crystal sugar, boil with low fire, then add diced loquat and stir.

efficacy: relieving cough and relieving summer heat.

loquat jam

Material: 7g of loquat, 4g of rock sugar and 5g of white sugar.

Practice: (1) Wash loquat, blanch it in hot water, cool it, peel it, cut it to remove the core, remove the white film inside, and cut it into small grains. (2) Put loquat granules into the pot, pour in white sugar and mix well, and marinate for half an hour. When a lot of juice oozes out, bring it to a boil with medium heat, add rock sugar, and simmer slowly until it becomes thick. During this period, keep stirring to prevent it from sticking to the pot. (3) When it is slightly warm, put it in a clean glass bottle, cool it and put it in the refrigerator for refrigeration.

efficacy: quenching thirst, lowering qi, benefiting lung qi and moistening five internal organs.