1, generally do not add water to boil loquat cream.

2. Loquat paste is made from the inherent moisture of loquat pulp. The loquat leaf itself is rich in water, and the loquat leaf cream made without water will taste more delicate. If water is added, the taste of loquat cream will become worse, so generally no water is added.

3. The method of boiling loquat cream without water is to peel off the skin and inner core of loquat and put them in a bowl for later use, take out half of loquat meat and put it into a blender to stir and make it into loquat paste, then pour the paste into a pot and heat it with strong fire, then stir the remaining 50% loquat pulp evenly with a wooden spoon, and add some crystal sugar to stir and cook it with low fire until all the water evaporates and the loquat paste becomes sticky.

4. Mature loquat is sweet and nutritious, containing a variety of fructose, glucose, potassium, phosphorus, iron, calcium and vitamins A, B and C, etc. Among them, the content of carotene ranks third among all fruits. Traditional Chinese medicine believes that loquat fruit has the effects of moistening lung, relieving cough and quenching thirst.