Question 1: How to make homemade Chuanbei loquat cream? Many children can't adapt to the changeable weather. My children like coughing, too. It's better to see a doctor every time, but it won't take long to repeat. It's really nerve-racking Besides, seeing a doctor is bitter and smelly, what's more, children and adults find it hard to swallow. I wish I could find something effective and delicious to treat cough. Go to buy loquat by chance. I just said buy some loquat to eat, not 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 eat after cooking, and some people cough for a long time. With the attitude of giving it a try, I bought ten Jin of loquat home at once. Then I bought100g Fritillaria cirrhosa (the pharmacist told me that10g Fritillaria cirrhosa is usually enough for a catty of loquat). Remember to ask the pharmacist to pound you into powder, 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 and remove the seeds, and then crush it with your hands as much as possible to let the water out of the loquat. Remember that you don't need to add water, then add rock sugar and cook it on the stove. After the loquat is boiled, put it aside and stir it occasionally to prevent it from boiling (it is best to cook it in a ceramic container instead of an iron pot). Generally, the water is almost 80% dry in about 20 minutes, and it can be seen that the bubbles rolling in the pot are no longer blisters, but thicker bubbles. Fritillaria powder can be added here. Stir more when adding Fritillaria powder, otherwise it will be easy to form balls. If it becomes a ball, try to separate it as much as possible to avoid uneven effect in the future. It will take 15 to 20 minutes. More loquat water can turn up the fire, and less loquat water can turn down the fire. After adding Fritillaria cirrhosa powder, loquat water is much less than at the beginning, so it needs to be stirred constantly. At this time, you will see that the loquat, which was hard just now, slowly turned into a paste. When you can't see the water, that is, the loquat doesn't roll any more, and you can see the loquat cream made by bubbling. In this way, when it cools down, you can divide it into two bottles, one in the cold room (it will take a few days to finish) and the other in the quick-freezing room (to prevent spoilage, take out a few spoonfuls if you want to eat). A year later, I will be carefree. When you start coughing, take a spoonful in the morning and a spoonful in the evening. I tried, and the effect is not bad. Of course, in addition to the effect of relieving cough, I think it mainly depends on nourishing. 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 well at ordinary times, no matter how good the medicine is, it won't work. When choosing Fritillaria cirrhosa, the whiter the better. It is fumigated with sulfur, and the darker the color, the better. This is the true color.

Question 2: the production method of loquat cream: loquat 10000g as the main material and 3000g as the auxiliary material. Step 1. This is loquat grown in our own country. It is absolutely fresh now, haha. Two barrels are full of branches. 3. Peel and wash loquat after picking. Peel loquat after draining, and you can do it when peeling, but I'm too lazy to do it twice because I'm worried that it won't be clean inside after peeling. 4. Peel and core loquat, put it in a pot (it must be done in stainless steel pot), put the broken rock sugar (you can also put rock sugar according to your personal preference, in short, add boiling water to loquat cream when drinking) into loquat meat, and stir well. After pickling for more than two hours, you will find that loquat meat contains a lot of pectin. 5. Boil the pot containing loquat (don't add water, loquat has produced a lot of water), and then stir it with low fire (to prevent it from sticking to the pot) until the water is collected (it is not paste when it is hot, but paste when it is cold). In other words, I stood and stirred for two hours, and my back was sore and my hands were numb, which was not easy. 6. Wash the glass container in advance, scald it with boiling water, dry the water after disinfection, cool the cooked loquat cream, pour it into the prepared glass container, cover it and put it in the refrigerator for preservation. It is said that it can last for two or three years.

Question 3: How to make loquat cream: Peel and core loquat. Stir the water jam with a blender. Cook in a pot. It is best to cook with low heat and stir constantly. So it won't burn. Cook until it feels sticky, and add 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. The rock sugar will be cooked for a while. Then it can be sealed. Put it in the refrigerator.

There is another way, 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. Store it in a sealed container. Generally, a catty of loquat is three ounces of sugar. It is said that the effect is better than that of cooking. But I haven't tried.

Question 4: How to make loquat cream and self-made materials of loquat cream.

condiments

Loquat moderate amount

Appropriate amount of rock sugar

Practice of self-made loquat cream

1. Wash loquat, peel and remove seeds.

2. Add rock sugar to loquat meat and simmer it into a paste.

Question 5: How to make loquat cream? Ingredients: loquat

Ingredients: rock sugar

Teach you how to make loquat cream and how to do it well.

1. This is our local loquat. I took it when I bought it.

2. Leave a smaller 5 kg loquat boiled loquat cream.

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

4. Put the peeled loquat pulp into the pot.

5, open a fire, add rock sugar and start cooking.

6. Break rock sugar with a spoon when cooking.

7. When the rock sugar began to melt, loquat began to produce water. Turn off the fire and continue to cook. When cooking loquat, stir it with a spoon from time to time to avoid sticking to the pot.

8. Dry the loquat water in the pot until it is golden and clear, and then turn off the fire.

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 mix well. )

Question 6: How much does the homemade loquat cream take 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. Take a spoonful. No side effects! Because of the high sugar content of loquat cream, diabetics and infants should not eat it!

Question 7: Is the homemade loquat cream hot or cold? Practice of loquat cream

1 Wash and peel loquat.

2 Put the loquat pulp into a boiling pot, add sugar and mix well, and marinate for 30 minutes until the loquat juice is marinated.

3 set fire to a boiling pickle pot. After the fire boils, turn off the heat and cook for about 40 minutes until the pulp becomes muddy and the water completely evaporates. Keep stirring during the period to prevent the pan from sticking.

4 The boiled loquat cream is completely cooled from the fire, put into a sealed can that has been washed and dried, and put into the refrigerator for refrigeration.

The story behind the food

Chinese medicine uses loquat leaves as medicine to make loquat cream, which can clear lung-heat, moisten dryness, relieve cough and resolve phlegm. This kind of loquat cream is made of fresh loquat fruit, which can't be used as medicine, but it is enough for daily diet and health preservation, and it tastes sweeter and more delicious. It can be used for drinking with water, or it can be spread on bread slices as jam to make a nutritious and delicious breakfast.

skill

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 food, you can increase the amount of sugar according to your personal taste, and white sugar can also be replaced by rock sugar.

Question 8: Self-made loquat cream formula peels and pits loquat. Stir the water jam with a blender. Cook in a pot. It is best to cook with low heat and stir constantly. So it won't burn. Cook until it feels sticky, and add 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. The rock sugar will be cooked for a while. Then it can be sealed. Put it in the refrigerator.

There is another way, 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. Store it in a sealed container. Generally, a catty of loquat is three ounces of sugar. It is said that the effect is better than that of cooking. But I haven't tried.

Question 9: How to make loquat cream? Raw materials: fresh loquat, loquat leaves, loquat buds, sugar, fritillary bulb and spring water.

Production method: 1, loquat peeling, coring, and washing loquat leaves and buds.

2. Put the loquat leaves and flowers into the pot and boil the juice.

3. Boil the peeled loquat meat in a large pot of juice boiled with loquat buds and leaves.

4. Take the rotten loquat meat out of the pot and put it in the filter cloth to filter out the meat, leaving the pulp.

5. Put the loquat pulp back into the cauldron to boil, and add sugar and Bulbus Fritillariae Cirrhosae.

6, the cooking process should master the temperature and proportion, wait until the thick feeling comes out, let it cool, take it out and put it into the washed bottle.

7. Take the bottle containing loquat pulp to a special processing workshop, sterilize it at high temperature, and then cover it to form a finished product. Well, that's the whole process.

(10 kg of fresh loquat, only more than 1 kg, that is, a small bottle, can be boiled out. The shelf life of this homemade loquat cream is at least three years, and the longer the time, the better. You can't eat the loquat cream just out of the pot. It's too hot. It will take at least half a year to eat it. )

Question 10: How to make homemade Chuanbei loquat cream? Hello, landlord ~ Ingredients: 5 kg loquat, 1 kg rock sugar, 5g Fritillaria powder. (Can be added or not)

Peel and core loquat, and if there is a blender, let the pulp break. Then put some water in the pot, the crystal sugar will melt, and the loquat and fritillary bulb will be cooked in the pot. If you don't break it with a blender in advance, you need to keep stirring to boil the loquat slowly.

Boil for about 3~4 hours, and slowly dry the water of 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, stimulate appetite, help digestion, quench thirst and relieve summer heat, and prevent colds.

It is recommended to use small glass bottles for easy access (large bottles are easy to run into too much air and deteriorate). In addition, it is enough to choose common loquat as loquat cream. In fact, whether it is expensive or cheap, the nutritional components of loquat are the same.

Remarks: You can also use a juicer to squeeze loquat juice and cook it. The method is the same. Loquat residue is also good for boiling loquat sauce, spreading bread and steamed bread, and can also be mixed with water as a drink.