To say loquat is a very good fruit, it is rich in fiber, pectin, carotene, malic acid, citric acid, potassium, phosphorus, iron, calcium and vitamins A, B, C and many other nutrients, has a high nutritional value. Loquat contains bitter amygdalin, which can moisturize the lungs, relieve cough, expectorate, and treat various coughs. In addition to the fruit, the leaves and kernels are also commonly used in traditional Chinese medicine. Loquat leaves have the effect of clearing heat from the lungs and stomach, lowering qi and resolving phlegm; while the kernels can treat hernia and eliminate edema. Eating loquat can not only protect eyesight, keep skin healthy and moisturized, but also promote the physical development of children, which contains vitamin B17, but also anti-cancer it!

Below I will share a few loquat sweet eating:

A, loquat sweet soup

Ingredients: 200 grams of fresh loquat, rock sugar moderate.

1. Fresh loquat skin, cut in half to remove the core;

2. Put the loquat into the pot with the right amount of water, medium heat and cook for 3 minutes;

3. Add rock sugar and turn the heat to cook for another 5 minutes. Sweet and sour very delicious!

Two, loquat paste

Instruments: loquat 3 pounds, 280 grams of rock sugar, loquat old leaves, 3 grams of Chuanbei mother (Chinese medicine stores can buy, some supermarkets also)

1. loquat washed and peeled and remove the core of the loquat standby, loquat leaves are also cleaned and standby;

2. a little loquat nuclei into the cooker to smash;

3. And crushed loquat kernel add water, simmer for about half an hour, filter the juice;

4. Loquat pulp with a processor into juice;

5. And then and simmering the nuclear leaf juice mixed and poured into the pot, stirring well;

6. Add sugar simmering over low heat;

7. Add powdered shellfish and continue to simmer;

8. Simmering to a thick paste can be. Not only delicious, but also can cure cough it!

Three, loquat barley porridge

Ingredients: 60 grams of fresh loquat, 600 grams of barley, fresh loquat leaves 10 grams.

1. loquat fruit wash, peel, remove the core, cut into small pieces; loquat leaves wash, cut into pieces;

2. loquat leaves into the pot, add water, boil for 15 minutes, filter the water;

3. to the water to cook the leaves to add barley to start cooking porridge;

4. when the barley is rotten, and then add the loquat fruit pieces, mixing well cooked can be into porridge.

Four, loquat fungus porridge

Ingredients: loquat 40 grams, 100 grams of round-grained rice, fungus (dry) 30 grams, 10 grams of rock sugar.

1. polished polished-grained rice, soaked in cold water, soaked well, picked up, drained;

2. loquat rinsed, torn off the skin, cut in half, picking the kernel;

3. ginkgo biloba soaked in warm water to rise, choose and wash clean, the big ones are torn;

4. take the pot to add cold water, ginkgo biloba, polished-grained rice, with a strong fire to a boil, and then switch to a small fire to simmer;

5. p>

5. When the porridge will become, put loquat, rock sugar, and then cook two or three boiled into.