Loquat paste
Loquat canning practice:
1, first loquat into the water to wash clean and fish out to drain the water. Then the loquat peeled off the skin, loquat core discarded. The loquat pulp into the stew pot, and then into a pound of yellow sugar, pulp and sugar ratio of 2:1.
2, lemon all two halves of the lemon juice squeezed in the loquat meat, and then tossed evenly, marinated for an hour standby. Then simmer over medium-low heat, stirring frequently to prevent the bottom from getting muddy. Simmer until thick and then put 3 grams of Chuanbei powder, Chuanbei has a cough moisturizing effect.
3, continue to simmer. Simmer until the soup is thick turn off the fire cooling standby, loquat paste completely cool, into a clean waterless oil-free glass bottle, placed in the refrigerator refrigerated sealed preservation can be.
Preservation of loquat: 1, preservation of the environment: you can place the fresh loquat in a dry and ventilated environment to save, you can also loquat peeled and placed in lightly salted water to soak and save.
2, can be preserved with pine needles: as long as the loquat is placed on a dry floor covered with pine needles, you can keep the loquat fresh and extend the shelf life of the loquat.
3, loaded into the altar to save: in the wine altar or altar tank at the bottom of a layer of straw, and then loquat all put in, covered with bamboo mats or sacks, placed in a cool and ventilated environment, can also make loquat preservation time elongated.