Loquat is a very good fruit, which is rich in cellulose, pectin, carotene, malic acid, citric acid, potassium, phosphorus, iron, calcium and vitamins A, B and C, and has high nutritional value. Loquat contains amygdalin, which can moisten lung, relieve cough, eliminate phlegm and treat various coughs. Besides fruits, leaves and stones are also commonly used Chinese herbal medicines. Loquat leaves have the effects of clearing lung and stomach heat, lowering qi and resolving phlegm. This kind of stone can treat hernia and eliminate edema. Eating loquat can not only protect eyesight, keep skin healthy and moist, but also promote children's physical development. The vitamin B 17 contained in it can also prevent cancer!

Let me share some sweet ways to eat loquat:

First, loquat sweet soup

Ingredients: 200 grams of fresh loquat and appropriate amount of rock sugar.

1. Peel fresh loquat, cut it in half and remove the core;

2. Put the processed loquat in a pot, add appropriate amount of water and cook for 3 minutes on medium fire;

3. Add rock sugar and turn to low heat for 5 minutes. Sweet and sour, very delicious!

Second, Chuanbei loquat cream

Ingredients: 3 kg of loquat, 280 g of rock sugar, proper amount of old loquat leaves and 3 g of Fritillaria cirrhosa (available in Chinese medicine shops and some supermarkets).

1. Wash loquat, peel and remove core for later use, and wash loquat leaves for later use;

2. Put a little loquat seeds into a cooking machine and break them;

3. Add water to loquat leaves and crushed loquat kernels, simmer for about half an hour with low fire, and filter to get juice;

4. Beat loquat pulp into juice with a cooking machine;

5. Mix with the boiled leaf juice, pour into the pot and stir evenly;

6. Add rock sugar and simmer on low heat;

7. Add Bulbus Fritillariae Cirrhosae powder and continue to boil;

8. Boil into a thick paste. Not only delicious, but also cure cough!

Third, loquat barley porridge

Ingredients: fresh loquat 60g, coix seed 600g, fresh loquat leaves10g.

1. Wash loquat fruit, peel, core and cut into small pieces; Wash loquat leaves and cut into pieces;

2. First put the loquat leaves into the pot, add a proper amount of water, boil for 15 minutes, and then filter to take water;

3. Add coix seed to the water boiled by leaves and start cooking porridge;

4. When Job's tears are ripe, add loquat fruit, mix well and cook into porridge.

Four, loquat tremella porridge

Ingredients: loquat 40g, japonica rice100g, tremella fuciformis (dried) 30g, rock sugar10g.

1. washed japonica rice, soaked in cold water, picked up and drained;

2. Wash loquat, peel it, cut it in half, and remove the core;

3. Soak tremella in warm water, wash and shred;

4. Add cold water, tremella, and glutinous rice to the pot, boil it with high fire, and then cook it with low fire;

5. When the porridge is ready, add loquat and rock sugar and cook for two or three times.