Loquat is the earliest ripe fruit in a year, with bright orange peel, soft and juicy pulp, moderate sweet and sour, and rich in sugar, cellulose, vitamins, carotene and various trace elements. There are many ways to eat loquat, which can be directly peeled and eaten raw, or made into jam, canned food, wine and so on. Steamed food is also one of its eating methods. Steamed food has a unique flavor.
What is the role of steamed loquat in moistening lung and relieving cough? Loquat is sweet and sour, slightly cool, enters the lung meridian, and has the effects of moistening the lung and resolving phlegm, relieving cough and promoting fluid production. Eating steamed loquat can improve cough, less phlegm and hemoptysis caused by lung dryness and lung heat.
Promoting digestion Loquat is rich in fruit acid, cellulose and other components. It can promote the secretion of digestive juice from human digestive organs, enhance appetite and help food digestion. Suitable for people with indigestion and loss of appetite.
Steamed loquat is rich in vitamins, carotene, amino acids, protein, sugar and other nutrients. After eating, it will help to supplement some nutrients needed by the human body, help to strengthen the body and enhance the physique.
3 how to steam loquat? Ingredients: 200 grams of fresh loquat and appropriate amount of rock sugar.
Exercise:
1. Wash loquat with clear water, peel and core, and cut into small pieces for later use.
2. Put loquat in a small bowl, add rock sugar, and then inject a small amount of water.
3. Put the small bowl into the pot and cook for about 20 minutes.
You can eat it after a little cooling.
Is steamed loquat delicious? It depends on personal taste.
After the loquat is steamed, the pulp becomes very soft and rotten, and the entrance is warm. Because the organic acid in it decomposes when heated, it tastes sour. Some people will like this soft and rotten taste very much, but some people will find it too soft and rotten to accept, and they will prefer the sweetness of raw food.