question 1: how to make homemade chuanbei loquat cream? the weather of uncertain weather, cold and hot, makes many children unable to adapt. My children also love coughing. It's better to see a doctor every time, but it doesn't take long to repeat it. It's really nerve-racking. Besides, going to see a doctor is bitter and smelly, not to mention that both children and adults find it difficult to swallow. I wish I could find something effective and delicious to treat cough. By accident, I went to buy loquat. I'm just talking about buying some loquat to eat, not to moisten the lungs. The owner who sells loquat told me that it is actually better to make Chuanbei loquat cream. She also said that it is delicious and convenient to take after cooking, and some people have been cured after coughing for a long time. With the attitude of giving it a try, I bought ten Jin of loquat home at once. Then I went to buy 1 grams of Bulbus Fritillariae Cirrhosae (the pharmacist told me that 1 grams of Bulbus Fritillariae Cirrhosae is usually enough for a catty of loquat). Remember to ask the pharmacy to mash it into powder for you, the finer the better, and then I bought a catty of rock sugar. According to what the loquat boss told me, first wash the loquat, peel it, remove the seeds, and then crush it as much as possible with your hands, so that the water in the loquat will come out. Remember that you don't need to add water, then add rock sugar, and you can cook it on the stove. After the loquat is boiled, you should keep aside and stir it occasionally to prevent it from boiling (it is best to cook in a ceramic container instead of an iron pan). Generally, the water will be almost 8% dry after about 2 minutes, and you can see that it is no longer blisters that roll in the pot, but the thicker bubbles. You can add Fritillaria Fritillaria powder here. Stir more when adding Fritillaria Fritillaria powder, otherwise it will be easy to form a ball. If it becomes a ball, you should try to separate it to avoid uneven effect in the future. This will take another 15 to 2 minutes. If you have more loquat water, you can turn up the fire, and if you have less loquat water, you can turn down the fire. After adding Bulbus Fritillariae Cirrhosae powder, because the loquat water is much less than at the beginning, you need to keep stirring. At this time, you will see that the loquat that was hard just now slowly turns into a paste. When the water is not visible, that is, the loquat does not roll again, and you can see that the loquat cream is made when it bubbles. In this way, when it cools down, it can be divided into two bottles, one in the cold room (it takes a few days to finish) and the other in the quick freezing room (to prevent deterioration, take out a few spoonfuls if you want to eat). After one year, I will have no worries. When I have a cough at first, I will take a spoonful in the morning and evening. I tried it and the effect is not bad. Of course, besides the efficacy of cough, I think the main thing is to rely on nourishment. The so-called nourishment means that it is very important to wear clothes at ordinary times, so it is easy to sweat and cause colds and coughs. If you can't raise it properly at ordinary times, even the best medicine will have no effect. When choosing Bulbus Fritillariae Cirrhosae, it is not as white as possible, it has been fumigated with sulfur, but the slightly darker color is better, which is the true color.

question 2: the practice of self-made loquat cream. The practice of loquat cream is 1g of main ingredient loquat and 3g of auxiliary crystal sugar. Step 1. This is our own kind of loquat, so it is absolutely fresh. Haha. 2. Two barrels are full of branches together. 3. Peel the loquat after picking it, and wash it clean. Peeling loquat after draining water can also be done when peeling, but I'm worried that it won't be cleaned inside after peeling, so I won't bother to do it twice. 4. Peel loquat, remove the core, put it in a pot (it must be done in a stainless steel pot), and put the broken rock sugar (you can also put rock sugar according to your personal preference, in short, you should add boiling water to loquat cream when drinking) into loquat meat, and mix it evenly. Pickling for more than two hours will find a lot of pectin in loquat meat. 5. Bring the pot filled with loquat to a boil (don't add water, loquat has produced a lot of water), then stir it with low heat (to prevent it from sticking to the pot) until the water is collected (it is not paste when it is hot, but it will become paste when it is spread cold). In other words, I stood stirring for two hours, and my waist was sore and my hands were paralyzed, which was not easy. 6. Wash the glass container in advance, blanch it with boiling water to sterilize and dry the water, cool the boiled loquat cream, pour it into the prepared glass container, cover it and store it in the refrigerator. It is said that it can last for two or three years. < P > Question 3: How to make the loquat cream. Peel the loquat and remove the core. Beat the fruit sauce with a blender. Boil it in a pot. It's best to cook with a small fire and stir constantly. So it won't burn. Boil until you feel sticky and put in rock sugar. The amount of rock sugar depends on personal taste. As long as it fits. Three kilos of loquat probably uses one kilo of rock sugar. Just boil the rock sugar for a while. Then can and seal. Put it in the refrigerator.

there is another method, which is said by the loquat seller. Is to peel and core loquat. Then put it in a bottle, add rock sugar and honey and stir well. Just store it in a sealed container. Generally, a catty of loquat is three or two sugars. It is said that the effect is better than that of boiling. But I haven't tried

Question 4: How to make loquat cream delicious? Home-made loquat cream materials

main ingredients

moderate amount of loquat

moderate amount of crystal sugar

self-made loquat cream

1. Wash loquat, peel and remove seeds

2. Add crystal sugar to loquat meat and cook it into a paste with slow fire.

question 5: how to cook loquat cream? Ingredients: loquat

Ingredients: rock sugar

Teach you how to cook loquat cream, and how to cook it well

1. This is our local loquat, and I took it by the way when I bought it.

2. Leave a smaller five kilos of loquat to boil loquat cream.

3. Wash loquat, peel off seeds and peel off pulp.

4. Put the peeled loquat pulp into the pot.

5. Turn on medium heat, add rock sugar and start to boil.

6. Break the rock sugar with a spoon while cooking.

7. When the rock sugar begins to melt, loquat also begins to come out of the water. Turn down the fire and continue to boil. When boiling loquat, stir it with a spoon from time to time to avoid sticking to the pot.

8. Boil the loquat in the pot until the color is golden and clear, and then turn off the heat.

9. After cooling, put it in a clean glass bottle, seal it and put it in the freezer. (When eating, scoop a spoonful of warm water and stir well.)

Question 6: How much do you eat the homemade loquat cream at a time? Are there any side effects? Self-made loquat cream has the function of moistening lung and relieving cough. You can eat it every morning and evening. Don't eat too much at a time. It is advisable to take a spoonful. There are no side effects! Because of the high sugar content of loquat cream, diabetics and infants should not eat it!

question 7: should the homemade loquat cream be packed hot or cold? The practice of loquat cream

1. After washing loquat, peel off the skin and remove the loquat core.

2 put loquat pulp into a small pot, add white sugar and mix well, and marinate for 3 minutes until loquat juice is marinated.

3 set fire to the boiling pot of pickled loquat. After the fire boils, turn down the fire and cook for about 4 minutes until the pulp becomes mushy and the water completely evaporates. Meanwhile, keep stirring to prevent it from sticking to the pot.

4 the boiled loquat cream is completely cooled out of the fire, put into a cleaned and dried sealed jar, and put into the refrigerator for cold storage.

the story behind the delicious food

Chinese medicine uses loquat leaves as medicine to make loquat cream, which can clear away lung-heat, moisten dryness, relieve cough and resolve phlegm. This loquat cream, which is made of fresh loquat fruit, can't be used as medicine, but it is enough for daily dietotherapy and health preservation, and its taste is more sweet and delicious. You can use it to drink with water, or you can use it as jam and spread it on bread slices to make a nutritious and delicious breakfast.

Tips

1. Self-made loquat cream can be preserved for one year as long as the water is completely boiled and stored properly during the production process.

2. The loquat cream we made tastes sweet and sour. If you like sweet, you can increase the amount of sugar according to your personal taste, and white sugar can also be replaced by rock sugar.

question 8: peel and core loquat with self-made loquat cream formula. Beat the fruit sauce with a blender. Boil it in a pot. It's best to cook with a small fire and stir constantly. So it won't burn. Boil until you feel sticky and put in rock sugar. The amount of rock sugar depends on personal taste. As long as it fits. Three kilos of loquat probably uses one kilo of rock sugar. Just boil the rock sugar for a while. Then can and seal. Put it in the refrigerator.

there is another method, which is said by the loquat seller. Is to peel and core loquat. Then put it in a bottle, add rock sugar and honey and stir well. Just store it in a sealed container. Generally, a catty of loquat is three or two sugars. It is said that the effect is better than that of boiling. But I haven't tried

question 9: how to make loquat cream? Raw materials: fresh loquat, loquat leaves, loquat buds, white sugar, Fritillaria cirrhosa, and spring water.

Production method: 1. Peel loquat, peel its core, wash its tender leaves, loquat buds

2. Put loquat leaves and flowers in a pot to make juice

3. Put peeled loquat meat into a big pot of juice boiled with loquat buds and leaves to make it rotten < Leave the pulp

5, put the loquat pulp back into the cauldron, add white sugar and Bulbus Fritillariae Cirrhosae

6, control the temperature and proportion in the boiling process, and take it out and put it into the washed bottle after cooling when the thick feeling comes out

7. Take the bottle filled with loquat pulp to a special processing shop, sterilize it at high temperature, and cover it to form the finished product. That's the whole process.

(Only 1 kilograms of fresh loquat can be boiled out, that is, more than one kilogram is left, that is, a small bottle. The shelf life of this homemade loquat cream is at least three years, and the longer it is, the better. The loquat cream that has just come out of the pot is inedible, and it will take at least half a year to eat.)

Question 1: How to make homemade Chuanbei loquat cream? Hello, landlord ~! Raw materials: 5 kg loquat, 1 kg rock sugar, 5g Fritillaria powder. (optional)

peel and core loquat, and if there is a blender, let the pulp be broken. Then put some water in the pot, melt the rock sugar, and boil the loquat and Fritillaria cirrhosa in the pot. If it is not broken with a blender in advance, you need to keep stirring to slowly boil the loquat.

Boil for about 3-4 hours, and slowly dry the loquat, the thicker the better. After cooling, it is absolutely no problem to seal the cans and hide them in the refrigerator for a year or two. In autumn or at ordinary times, when family members cough or feel dry throat, take a little water to drink, which can moisten the lungs, relieve cough and eliminate phlegm, and also can stimulate appetite, help digestion, quench thirst and relieve summer heat, and prevent colds.

It is suggested that it is best to put it in small glass bottles, which are convenient to take (large bottles are easy to escape too much air and deteriorate). In addition, the loquat used as loquat cream can be selected generally. In fact, no matter whether it is expensive or cheap, the nutritional components of loquat are the same.

Remarks: You can also use a juicer to extract loquat juice to boil the paste. The method is the same. Loquat residue is also good for boiling loquat sauce. It can be used to spread bread and steamed bread, and it can also be mixed with water as a drink.