Chuanbei Loquat Cream

Name: Chuanbei Loquat Cream
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1500g Loquat fruit; 5g Chuanbei Noodles; 1/2 lemon; 5g Rock sugar powder

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Fresh loquat is on the market, I look forward to it for a year. Loquat is not only delicious, but also has therapeutic effects. The pulp can moisturize the lungs and lower the qi, clear the lungs, promote fluids and quench thirst. And loquat nucleus, expectorant and relieve cough, and stomach depression; used to treat lung heat and cough, chronic cough, dry throat, thirst and lack of stomach gas and other diseases. The rich vitamin B in loquat plays a very important role in protecting eyesight, keeping skin healthy and moisturized, and promoting the physical development of children. It can be seen that the whole loquat is a treasure. I love loquat, but my little baby doesn't like it. But how can you let the baby miss out on such a good thing as loquat? I immediately made the loquat paste and added some Chuanbei powder while the good thing was on the market. The prepared paste can be eaten in cold storage for a month or two. If it is frozen, put it No problem for a year. The method is the same as the method of making autumn pear paste. It uses the boiled juice and slowly simmers it into a paste. There is no need to put sugar in it. However, considering the sour taste of loquat, a little rock sugar powder is added. The boiled paste tastes amazing. After using 3 kg of loquat, I boiled less than 100 grams of ointment. I didn't dare to use too big a container when taking pictures, for fear of dissatisfaction. After taking the photo with this small seasoning dish, my baby ate up the spoon in one go. I keep telling me: "This is so delicious!" Haha, I'm satisfied with my baby's love to eat. "

Ingredients

Chuanbei Loquat Cream

1. Fresh loquat

2. Clean up

3. Peel off the skin and remove the core

4. Put the peeled pulp into a thick-bottomed stainless steel pot, squeeze the lemon juice and mix evenly. Adding lemon can increase the fragrance and prevent the pulp from oxidizing.

5. Add rock sugar powder. You can also leave out the rock sugar, and the boiled paste is concentrated and tastes good.

6. After adding powdered sugar and stirring for a while, the juice will come out. When boiling, do not put water in, just have juice.

7. After boiling on medium heat, turn to low heat

8. Cook for about 30 minutes, and cook the pulp until soft

9. Use a mesh sieve or fine cotton cloth to filter out the juice, and squeeze the pulp dry as much as possible, and discard the squeezed pulp.

10. Add Chuanbei powder. I bought Chuanbei from a pharmacy and let them grind it.

11. Continue to simmer for about 2 hours until it becomes a thick paste. Note that you must boil it slowly with a small fire, so that the nutrients can be retained better and the paste is more delicious. There are very few finished products, and the finished product is less than 100 grams after 3 kg of loquat.

12. Sterilize in a sealed bottle, put the boiled paste directly into the seal, and refrigerate it for a month or two will never break. The very small bottles only contain half of them.

13. The pulp can also be boiled into jam with rock sugar. It is very simple to boil the jam. Just add a little more rock sugar and boil it directly into a sauce.

14. This is a boiled jam, and the loquat jam is also very delicious.

15. Don’t throw away the peeled skin and core. Add water and boil it for about 20 minutes. It is a cough-relieving drink. I didn’t add sugar and boiled it. It was slightly bitter, but I like the taste. If you don't want to be bitter, you can add a little rock sugar and boil it, or add some honey when it's half warm.

Tips:
I put a little rock sugar powder, or no rock sugar, the directly boiled paste is concentrated, and it tastes very good.

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