The practice of loquat is complete, and how loquat is delicious

Ripe loquat tastes good and is nutritious, with a variety of fructose, glucose, potassium, phosphorus, iron, calcium, and vitamins A, B, and C. The carotene content is quite high among fruits. Traditional Chinese medicine believes that loquat fruit has the effect of moistening the lungs, relieving cough and quenching thirst.

Peel loquat when eating. In addition to eating fresh, there are also canned syrup made from pork or made with loquat wine.

The sweet and sour loquat is the favorite of many people, and the fruit of loquat is not only delicious, but also has good antitussive, expectorant, asthma and other effects. Eating loquat properly is good for good health.

Loquat is delicious and tasty, and following these steps will make you eat loquat healthier.

Step 1: Rinse.

Wash the spoils on the peel, the key is that the loquat fruit still has a layer of fluff, which is easy to eat in the stomach if not washed.

Step 2: Remove the head and skin.

The head of the loquat is the end with the handle, which is easy to go, and the mature loquat is easy to peel, just tear it off.

Step 3: Tail removal.

The tail is more troublesome, you need to peel it first and then pull it up with two fingers, then the entire tail will be removed. Because the tail also has fluff and some dirt, it must be removed.

In addition, warm reminder: loquat is delicious, but do not get carried away when eating, be careful not to eat even the nucleus, especially when children eat loquat, parents can wash before the child eats, remove the head, peel, tail, and remove the core of the loquat in advance to avoid unnecessary food safety problems.

In addition to being eaten raw, loquat can also be made into a variety of delicious foods:

Loquat white fungus porridge.

Ingredients: 100 grams of japonica rice, 40 grams of loquat, 30 grams of white fungus (dry), 10 grams of rock sugar.

Method: 1. Wash the japonica rice, soak it in cold water, remove it, and drain it.

2. Rinse the loquat, tear off the skin, cut it in half, and remove the pit.

3. Soak the white fungus in warm water to swell the hair, wash it clean, and tear it apart.

4. Take the pot and add cold water, white fungus, japonica rice, boil it over a strong fire, then use low heat to boil, until the porridge is about to be completed, add loquat and rock sugar, and then boil two or three times to boil.

Loquat sweet peach sauce.

Ingredients: 300 grams of loquat, 300 grams of peaches, 2 grams of notoginseng, 300 grams of maltose, 15 grams of lemon juice.

Method: 1. Wash and drain the loquat, peel and remove the pit.

2. Wash and drain the sweet peaches, remove the pits and cut into small pieces.

3. Put the two kinds of pulp into the juicer and puree it for later use.

4. Put the water in a pot and boil, add stevia and continue to cook for 10 minutes until half of the water remains.

5. Remove the stevia, then add maltose and cook until dissolved.

6. Add fruit puree and lemon juice and cook over low heat.

7. When boiling, stir with a wooden spoon to avoid burning, and remove the foam frequently during the cooking process.

8. Slowly cook over low heat until the juice becomes thick, then turn off the heat, let it cool after bottling, and refrigerate for storage.

The way to eat loquat fruit is as follows:1. Loquat can be eaten directly, and the skin is peeled off to eat, and the taste is sweet and juicy.

2. Loquat can be stewed with rock sugar and honey to make cough syrup.

3. Simmer Chuanbei and loquat pulp with rock sugar and pear, which has a good effect on cough suppressant; Loquat can also be peeled and pitted and put into a juicer to squeeze the juice, and drink it with yogurt, sweet and sour.

Loquat fruit is the fruit of the loquat tree, also known as "pipa fruit" or "honey pill". Ripe loquat is soft and juicy, orange or orange red in color, sweet in taste, delicate in flesh, rich in various nutrients required by the human body, such as protein, glucose, vitamins, minerals, trace elements, etc., and is a common health care fruit. Loquat fruit has the effect of relieving cough, moistening the lungs and quenching thirst, and regular moderate consumption is beneficial to physical and mental health.

From the perspective of traditional Chinese medicine, loquat is slightly cool and sweet in taste, and can be eaten by people of any physique. When eating loquat, it is necessary to peel and remove the core, in addition to eating fresh fruits directly, it can also be made into canned sugar water, soup into vegetables or wine.

What are the correct ways to eat loquat leaves.

Winter melon tofu loquat leaf soup - clear heat and detoxify, moisturize dryness and reduce swelling.

Ingredients: 100g of winter melon, 100g of tofu, 5g of loquat leaves, salt, and an appropriate amount of monosodium glutamate.

Method: Wrap the loquat leaves in gauze, put them in a pot with winter melon and tofu, add water and boil for five to seven minutes, pick out the loquat leaf bag, add salt, and monosodium glutamate. It is more suitable for false fire type mouth ulcers.

Loquat leaf ginger porridge - expectorant and cough.

Ingredients: 8g of ginger, 8g of loquat leaves, rice to taste, a small amount of salt.

Method: Wash the loquat leaves and soak them for a while; Put the rice into the pot and add water, put the ginger and loquat leaves into the rice pot; Put the rice pot on the stove, boil over low heat, boil until it becomes porridge, and add salt.

Loquat mung bean porridge - clear heat and relieve cough.

Ingredients: 8g loquat leaves, 5g roses, 15g mung beans, 15g kelp, cook for about 20 minutes, add an appropriate amount of brown sugar, and cook slightly.

Mulberry leaf loquat leaf stewed chicken - moisturizing the lungs and relieving cough, moisturizing and nourishing.

Ingredients: 12g mulberry leaves, 15g loquat leaves, a chicken, 3 slices of ginger, appropriate amount of salt.

Method: mulberry leaves, loquat leaves slightly soaked, washed; Wash the chicken, blanch it in boiling water, and then wash it; Put the chicken, mulberry leaves, loquat leaves and ginger together into the stew pot, add 60% of hot and cold water, cover and stew for 3 hours, put down the appropriate amount of salt when drinking, the amount can be used by 3 to 4 people.

Summary. Or you can do this: The seeds of the loquat fruit are used effectively as a tea raw material in large quantities, and in addition, it is rich in mandelin, which is good for health, and the tea has the sweetness of the pulp of loquat.

The seeds of the loquat fruit are washed with water, cut into 3 5 mm slices, and the slices are dried in the shade for about 20 30 days, then baked at 70 80 for about 3 hours through a roaster, and after roasting, the shade is dried for about 1 week, and then the second roast is carried out at 70 80 for 1 hour, according to which loquat seed tea is made, and the loquat seed tea is mixed with the loquat skin sencha that is crushed, dried, and roasted with a weight ratio of 4 6 to become loquat tea.

Hello, I'll see you later.

Hello, method: take 9 15 grams of loquat kernel, mash, add 3 slices of ginger, fry in water, remove slag and serve warmly, 1 time in the morning and 1 time in the evening, 3 days to see great results.

The seeds of loquat kernels are round or round, diameter, and the surface is brown and shiny. The seed coat is papery, with 2 cotyledons, the appearance is pale green or off-white punch, and the inner surface is white and oily. The smell is slightly fragrant and the taste is astringent.

It has the effect of vertical phlegm and cough, soothing liver and qi, diluting water and reducing swelling. It is often used for cough with phlegm, hernia, edema, and scrofula.

Or you can do this: the seeds of the loquat fruit are used effectively as a tea raw material in large quantities, and the tea is rich in amyvelins, which is good for health, and the sweet flavor of the loquat pulp is retained. The seeds of the loquat fruit are washed with water, cut into 3 5 mm size slices, and the slices are dried in the shade for about 20 30 days, and then baked at 70 80 for about 3 hours through a roaster, and after roasting, the shade is dried for about 1 week, and then the second roast is carried out at 70 80 for 1 hour, according to which loquat seed tea is made, and the loquat seed tea is mixed with the loquat skin sencha that crushes, dries, and roasts the peel of the loquat in a weight ratio of 4 6 to become loquat tea.

Hope mine is helpful to you.

Quasi-Zheng stuffy preparation materials: fresh loquat, salt to taste.

1. Take out the fresh loquat, clean the skin and set aside.

2. Peel and core the washed loquat, leaving the pulp.

3. Place the loquat pulp on a clean container, sprinkle with salt and let stand for 2 hours.

4. After standing for 2 hours, rinse the salt hood on the loquat.

5. Place the washed loquat pulp in a cool and ventilated place to dry until the moisture dries out.

6. The dried loquat pulp can be sealed and stored in a glass bottle.

Fresh only duanmo loquat is made into dried loquat materials: fresh loquat cut refers to slow into pieces or not cut, white sugar 1, glass bottle with boiling water scalded and dried (this is very important, the key to wine not deterioration is to use boiling water to scald), put a layer of rock sugar in the bottle.

2. Peel off the outer skin, cut the loquat in half with a knife, remove the core and peel it. Put it in a glass bottle.

3. Put a layer of loquat and a layer of rock sugar.

4. Put a few layers of burning reeds according to the picture above, and when you reach the mouth of the bottle, seal the top with crushed rock sugar, seal the mouth and put it up, wait for about a month, (during this period, you can see many small bubbles rising through the bottle, this is the pulp fermenting, don't worry). The wine came out a month later.

Loquat is a relatively common fruit in life, and many people like to eat loquat. However, in addition to washing and peeling the skin directly, loquat can also be made into a variety of delicious dishes. The following is to recommend a few more delicious loquat practices for everyone.

Material:

100 grams of japonica rice, 40 grams of loquat, 30 grams of dried white fungus, 10 grams of rock sugar.

Method:

1. After washing the prepared japonica rice, soak it in clean water for a while;

2. Rinse the loquat, remove the outer skin and the inner core, and tear it into small pieces;

3. Soak the white fungus in warm water for a while and tear it into small flowers;

4. Put the japonica rice and white fungus in the pot, add an appropriate amount of water to boil over high heat, turn to low heat and cook slowly until the japonica rice and white fungus are cooked, then add loquat and rock sugar and cook for a while.

Material:

1000 grams of loquat, 15 grams of cherries, 25 grams of peas, 250 grams of rock sugar.

Method:

1. Wash the fresh loquat, peel off the skin and pit, and blanch it in boiling water;

2. Wash the peas and blanch them in boiling water;

3. Put an appropriate amount of water in the pot and bring to a boil, put the rock sugar into the pot to dissolve, pour in the loquat and cook for a while, pour it into a bowl, and sprinkle in the cherries and peas.

The above two are the more common practices of loquat, and you can try them at home according to the above practices. The ingredients used in the above two recipes are relatively common ingredients, so you can go to the vegetable market or supermarket to buy them and try them. Loquat is rich in nutrients, such as protein, a variety of vitamins, trace elements, etc., which can supplement the nutrients needed for daily activities for the human body, and play an important role in daily health care and disease prevention.

1. Loquat fresh food: After cleaning, peel and eat directly.

2. Loquat juice: cut the cleaned loquat and other fruits into small pieces and pour them into the juicer, quickly beat them into juice, and add honey to drink them directly after pouring them out.

3. Loquat paste: After cleaning the prepared loquat with water, remove the skin to get the pulp, clean it twice with water and put it in the pot, add an appropriate amount of water, cook the loquat meat, use a spatula to crush the loquat pulp into a puree, put the prepared rock sugar into the pot and mix it thoroughly, boil it over low heat for 4 to 5 hours, and the loquat paste in the pot is about to boil.