Put the loquat meat into the pot, add the crushed rock sugar (must be broken, don't ask me why I know), no need to add water, simmer slowly over low heat, stirring constantly, until the rock sugar is completely melted.

The pulp can moisten the lungs and lower the qi, clear the lungs, promote body fluids and quench thirst.

The core of loquat can eliminate phlegm and relieve cough, harmonize the stomach and reduce qi; it is used to treat lung heat and cough, persistent cough, dry throat, thirst and insufficient stomach qi.

Peel and core fresh loquats, mash them, filter out the pomace with fine gauze, put them into a casserole and boil them with rock sugar until they become thick.

Loquat paste is made by boiling loquats. The color is crystal clear, it moistens the lungs and relieves coughs. It tastes slightly sweet and is very delicious. I guess everyone knows about loquat paste. I believe many people have eaten it. Not only does loquat taste sweet, but in the view of traditional Chinese medicine, loquat has

It also has the effects of moistening the lungs, relieving coughs and quenching thirst.

In addition to containing a variety of fructose and glucose, loquat also contains nutrients such as potassium, phosphorus, iron, calcium, and vitamins A, B, and C.

It can relieve coughs and asthma, protect the throat and soothe the throat, and has the effects of promoting body fluids and replenishing qi, regulating the heart and reducing fire.

Its product label states that it is suitable for colds and coughs, thick phlegm, asthma with excessive phlegm, dry and itchy throat and hoarseness.

When the Pipa is soft, add rock sugar and simmer over low heat. When the Pipa turns brown, take it out and continue to cook over low heat. If the Pipa paste is not sticky yet, add some rock sugar and continue to simmer for half an hour. Occasionally

Stir it to prevent it from being sticky. Pour it out the next day. Chop it up and cook it in the pot. Don't add water. Just put rock sugar. Add more rock sugar. Simmer slowly over low heat for about 3 hours. Once it's thick enough, it's done.

Okay, adults and children can eat it. If you eat it well, you still need to cook it for a while. In this case, the water content will be less and it will be easier to preserve. If you have Sichuan clam powder, add a little while cooking to relieve cough and reduce phlegm.

Even better.

When the meat skin separates, it turns into a thick brown jam and it's almost ready.

At this time, you can stir constantly during the preparation process to prevent sticking to the pan and cooking. In the final stage of juice collection, you must pay attention to the heat. Reduce the juice over low heat, speed up the stirring speed, and prevent sticking to the pan. Add an appropriate amount of sugar to adjust the sweetness according to personal preference.

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