Homemade Loquat Sauce

Homemade Loquat Sauce

1. Pipa weighing

2. Soak the pipa in water to wash away the fluff

3. After the pipa is peeled, the meat is cut into a bowl and the core is removed, and it weighs about 1140g of loquat meat.

4. I used sugar to marinate for a while, I actually used 150g sugar.

5. Pour in the pipa sauce (without water) crushed with a food processor and cook until thick.

6. Make a circle with a chopstick while cooking

7. Take half a lemon

8. Use walnut clips and fresh-keeping bags to help,

9. Squeeze the lemon juice into a small bowl

10. Remove the lemon core

11. Add the lemon juice to the pot and cook for three or four minutes

12. When it cools slightly, pour it into a clean glass bottle without water and oil, cover it in the refrigerator and store it. This time just so four bottles.

13. And the previous time I didn’t take a photo of the process and cooked it in a non-stick pan to make three bottles of this pudding bottle.

Tips:

1. When cooking Pipa Sauce, my personal experience is that it is not appropriate to use an iron pan, and it tastes a little strange. The taste is good when used in a non-stick pan.
2. The filled bottle must be clean and water-free, so that it can be stored in the refrigerator for a long time without deterioration.
3. Diabetic patients should not eat loquat, and those with spleen deficiency and diarrhea should eat with caution.