Loquat paste is a kind of jam made from loquat and rock sugar. It is rich in nutrients and can have very good effects and effects. Many people make loquat paste at home. There is also a certain skill in making loquat paste. Generally, it is enough to boil the water until the water dries and becomes a paste, which takes about two or three hours. Boil the loquat paste until it becomes a paste.
Boil it until the water dries and becomes a paste.
Loquat paste is mainly made from loquat, which contains a large amount of protein, vitamins, sugar, cellulose, calcium, iron, phosphorus and other ingredients. It has high nutritional value and edible value. It has certain medicinal value and is widely popular in life.
Generally speaking, making homemade loquat requires cooking the loquat until it is dry and clear in color and becomes a paste. Good-quality loquat paste is generally yellow in color, tastes sweet, and looks more appetizing. How long does loquat paste take to boil?
About 2-3 hours.
Generally speaking, the materials required to cook loquat paste at home are relatively simple. All you need are loquat leaves, loquat, rock sugar or honey. Honey is antiseptic and will not spoil at room temperature. However, since honey is expensive and sweet, we can also use it with maltose. However, the disadvantage of maltose is that it will condense when placed in the refrigerator and is difficult to pour out. It should be dug out.
In addition, loquat leaves themselves are neutral and cold, but when combined with Fritillaria fritillary, platycodon, dandelion, Ophiopogon japonicus and asparagus, they can lower gas, moisturize dryness and resolve phlegm. role. Therefore, these herbs can also be added according to your physical condition. The specific method of boiling loquat paste
Ingredients: 1000 grams of loquat, 100 grams of rock sugar and a little lemon juice.
The steps are as follows:
1. Soak the loquat in light salt water for 15 minutes, and then gently wipe the loquat with your hands to wash away the residue on the surface of the loquat.
2. Peel and core the washed loquats (the peeled pulp is prone to oxidation and discoloration, so you can soak it in light salt water or add lemon juice).
3. Add the peeled fruits to the puree and stir.
4. Pour the loquat paste into a non-stick pan and bring to a boil over medium heat. At this point, there is more water.
5. Add rock sugar and bring to a boil. After thickening, reduce to low heat. Stir occasionally with a shovel to prevent sticking to the pan.
When the water dries and the color becomes crystal clear, you can turn off the heat, squeeze some lemon juice, mix thoroughly, and add flavor.