How to make and cook homemade loquat cream? When there is cough or excessive phlegm and asthma, we all eat some loquat cream, because it can moisten the lungs and relieve cough, nourish yin and moisten dryness. So should loquat be made into loquat cream? Let's follow me to see how to make homemade loquat cream, and get it together!
How to make loquat cream 1 how to make loquat cream?
1. When making loquat cream at home, you need to prepare naturally matured loquat, 2kg white sugar and 1kg honey, wash the prepared loquat, then soak it in light salt water for 20min, then turn around, with the tail and stone in the center, leaving only its pulp.
2. Put the loquat pulp into a stainless steel pot to prepare white sugar, then marinate it for half an hour, and then cook it with high fire. Stir constantly during cooking, and turn off the heat after boiling. When the soup in the pot thickens and the pulp becomes transparent, you can turn off the fire and make the homemade loquat cream. It can be used after being taken out and cooled, or it can be sealed in a glass bottle and stored in a refrigerator.
How to make loquat cream
1. During the boiling of loquat cream, 500g of cooked loquat, 20g of Fritillaria cirrhosa and 50g of crystal sugar should be prepared. The finished loquat should be washed with clear water, and the peel and inner fruit box should be removed. The obtained slurry should be put in the retention system, mashed into mud, and the prepared Fritillaria cirrhosa should also be ground into Fritillaria cirrhosa powder.
2. Put the mashed loquat pulp into a clean pig bowl, mix it with the prepared Fritillaria cirrhosa powder and crystal sugar, and then marinate it for 2-3 hours. Pickled loquat pulp can be directly put into a stainless steel pot for heating and boiling, and then gradually boiled with low fire. In the process of boiling, the water in loquat pulp should be completely evaporated, and the fire can only be turned off after the soup becomes thick and the pulp becomes thick paste. Cooling, taking out loquat cream, and packaging.
How to make loquat cream 2? How to eat homemade loquat cream reasonably?
Step 1: Peel off the skin and kernel of loquat and put it in a bowl for later use.
Step 2: First, take out half of loquat meat and put it into a blender for stirring to make loquat cream.
Step 3: Pour the mashed loquat mud into the pot, heat and boil the loquat mud with strong fire, and then turn to medium heat.
Step 4: After that, stir the remaining 50% loquat pulp evenly with a wooden spoon.
Step 5: add some rock sugar, stir and cook together, and cook on low heat until all the water evaporates.
Step 6: Turn off the fire when the loquat mud becomes sticky.
Step 7: After the loquat cream is cooled, put it in a sealed jar, and put it in the refrigerator after it is completely cooled.
Step 8: Eriobotrya cream can be kept in the refrigerator for a long time, and it can be thawed in the microwave before eating.
Second, how to preserve the homemade loquat cream?
The production of loquat cream can be adjusted and changed according to your own needs. People who like it can add Fritillaria powder or almond powder at a time. Of course, it is better to add Fritillaria powder when eating. Eriobotrya cream can be kept in the refrigerator for about fifteen days after it is made.