Loquat Syrup
1.
Peel and core the loquat into two halves. In order to prevent oxidation and blackening, prepare a bowl of light salt water during the peeling process, and put the peeled skin in the water first.
2.
Pour out the brine, take the pulp, and put it in a stainless steel milk pan.
3.
Add rock sugar.
4.
Pour in the right amount of water.
5.
After the high heat is boiled, turn to low heat and boil slowly for 25-30 minutes.
6.
In a good state, turn off the fire at this time.
7.
It's best to eat when iced.
8.
To relieve cough and nourish the lungs, you must eat more loquat this season.