The ratio of rock sugar to loquat is 1:2, which means one catty of loquat and two jins of sugar. The loquat cream cooked in this way will be sweeter. If you don't like too sweet, you can reduce the proportion of sugar and increase the proportion of loquat. The loquat cream made in this way will be slightly sour and look less thick.

Compared with the pulp, the skin of loquat is a little hard, so it is necessary to peel and remove the core before boiling loquat cream, and then boil it in a pot. The crystal sugar and the processed loquat can be put into the pot at the same time, without order. When boiling, it is necessary to keep stirring. When the loquat in the pot changes from light yellow to dark yellow and then to dark brown, the fire can be turned off. The whole boiling process takes about two hours.

Matters needing attention in boiling loquat cream

1, Loquat selection: Choose fresh Loquat, and never choose some Loquat that has insect pests or has deteriorated or rotted, so that it will produce strange smell, be unclean and be difficult to store after being boiled. There is no special regulation on the variety of loquat, and any loquat variety can be used, including some small loquats that are not particularly sweet, and you can also cook loquat cream.

2. It is necessary to add a proper amount of water: it takes a long time to cook the loquat cream. Many people are afraid of burning the pot during the cooking process, so they will add a lot of water before cooking, but too much water will make the loquat cream difficult to form, which will also affect the sweetness and increase the cooking time. Just put 2~3 spoonfuls of water.