How to boil loquat dew is as follows:

Operating materials: loquat meat, rock sugar, Sichuan shellfish.

1, the loquat washed and peeled and de-cored.

2, all the ingredients are put into the blender to beat.

3, pour into the pot with low heat and cook slowly, stirring from time to time with a spatula to prevent sticking.

4. Cook until bubbly and thick in the middle, then refrigerate for better flavor.

How to choose loquat:

1, look at the color: to choose the golden yellow peel loquat. Because the golden yellow loquat is ripe, and the golden yellow peel also represents sufficient light, also represents the taste will be good.

2, look at the shape: to choose the ellipsoidal loquat. The ellipsoidal loquat means that the flesh is richer and stores more sugar and water, which makes it more flavorful to eat.

3, look at the size: pick a loquat with thin branches. Usually grow in the thicker branches above the loquat fruit kernel kernel large flesh less, which results in the edible part is not much.

4, look at the skin: pick the skin on the loquat with velvet. Fruit skin with hair on the loquat just picked not long, hair has not been stored for a long time, loss of moisture caused by hair fall out.

5, look at the navel: mature, delicious loquat navel shape close to the pentagram. If the navel is gathered for a point, eat up the sweetness will be worse, less juice flavor. In addition, the middle part of the loquat is bulging, which means that the flesh is very full.