The proportion of loquat, Fritillaria cirrhosa and crystal sugar should be 1 kg loquat, 10 g Fritillaria cirrhosa and 2 g crystal sugar. If you don't like the taste too sweet, you can also put less rock sugar, but not too little, so as not to be unable to condense into a paste.

When making Chuanbei loquat cream, the loquat is washed, peeled and seeded, crushed, put into a pot, boiled with crystal sugar, stirred at regular intervals, boiled for 20 minutes, then added for standby, and boiled together while stirring for 15 minutes to complete the Chuanbei loquat cream.

Preparation materials: 1 kg loquat, 10g Fritillaria, 1 rock sugar.

1, processing batches of loquat

First, clean loquat, peel and remove seeds, then mash it, prepare a stew pot, put loquat in it, add rock sugar and cook it with high fire. When cooking, people should stay by and stir it every once in a while to prevent it from sticking to the pot.

2. Boiling time

When cooking, you need to turn to low heat. After boiling for 20 minutes, add Bulbus Fritillariae Cirrhosae powder, stir while adding to avoid caking, and continue boiling for about 15 minutes. When the loquat stalks in the pot are honeycomb-shaped, the paste is finished.