Loquat sugar water is a dessert with loquat as the main ingredient, moisturizing the lungs and relieving cough, suitable for both young and old. Loquats often bloom in the fall and winter, and the fruit ripens in the spring and summer, so it is known as the fruit of the "four seasons". Pei Pa Koa is sweet and nutritious, rich in glucose, potassium, phosphorus, iron, calcium and a variety of vitamins, and also has the effect of clearing away heat and moistening the lungs, relieving cough and resolving phlegm.

Operation method one:

1, prepare materials. 2, loquat washed and peeled, remove the core, remove the white membrane around the core.

3, add water that does not exceed the loquat.

4, large fire boil and then turn to small fire to cook for about ten minutes.

5, cook until the loquat becomes soft, add the right amount of rock sugar, cook until the rock sugar melting can be.

6, half a catty loquat cooked out is as shown in two small bowls.

Operation two:

1. fresh loquat peeled off the skin

2. cut in half with a knife, digging out the loquat core as well as the inner wall of the white membrane

3. the loquat flesh put into the water to soak

4. all processed into the soup pot, add loquat twice the amount of water

5. add rock sugar

6. Boil on high heat, then turn to medium-low heat and cook for about 20 minutes, then turn off the heat, let it cool down and refrigerate for consumption.

Cooking tips:

1, handle the loquat will discolor when placed in water will slow down;

2, in addition, a slight discoloration, or peeling loquat flesh surface damage do not pay too much attention to, after cooking will return to the beautiful appearance.