How to make loquat paste How to make loquat paste

The method of boiling loquat paste from loquat fruit is introduced as follows:

1. Prepare some fresh loquat to clean, remove the skin, remove the seeds inside, and then clean the loquat with water;

2. Put the washed loquat meat into the pot, add an appropriate amount of rock sugar, slowly boil it over medium heat, and crush the rock sugar while boiling, and wait until the rock sugar melts, and the loquat will slowly begin to seep out.

3. Pay attention to continue to boil slowly over low heat, and stir evenly with a small spoon all the time to avoid sticking to the pan; When all the water in the pot is boiled dry, the color becomes very clear, turn off the heat and let it cool, put it in a glass bottle to preserve, and then put it in the refrigerator to store it.

4. When needed, dig some and brew it with warm boiled water, stir evenly and drink it later, the thickness of the loquat paste can be adjusted according to the actual needs, and it needs to be put into the refrigerator for preservation after boiling, so that it can be stored for a longer time.

The production method and recipe of loquat paste are as follows:Prepare materials: loquat, rock sugar, loquat core, loquat leaves.

1. Clean the loquat and remove the nucleus.

2. Clean the loquat leaf celadon and cut it.

3. Break the loquat core with a food processor and an appropriate amount of water.

4. Add water to the loquat leaves and core and boil over low heat for about half an hour.

5. Strain to leave the juice clean.

6. Beat the loquat pulp into juice with a food processor.

7. Pour it into the pot with the boiled kernel leaf juice and stir well.

8. Add an appropriate amount of rock sugar.

9. Boil until thick paste.

10. Add an appropriate amount of loquat honey after cooling, the taste and efficacy will be better.

<> loquat paste is a kind of food processed from loquat, it has a sweet taste, can clear the lungs and relieve cough, and is a favorite food for people to eat when they have a cold and cough in winter. However, most of the loquat paste that people usually eat late is the finished product after processing, and they rarely make it at home. In fact, the making of loquat paste is not complicated, I will write out its practice for a while, and everyone will know how to make loquat paste after reading it.

You can make it at home whenever you need it.

The material of loquat paste.

Usually, when making loquat paste, you need to prepare a kilogram of fresh loquat, and you must choose a ripe loquat fruit. In addition, prepare 20 grams of Chuanbei, 100 grams of honey, and 100 grams of rock sugar.

Steps to make loquat paste.

1. Wash the prepared loquat with water, remove the skin, remove the core, and then put it in a food processor to puree the loquat pulp.

2. Process the prepared Chuanbei into a fine powder, put it into the processed loquat mud, then add the prepared honey and rock sugar, and slowly mix it with chopsticks.

3. After mixing the loquat paste and other ingredients with chopsticks, put it into the steamer, boil it over high heat, and then slowly steam it over medium-low heat for about an hour, and the loquat paste in the pot can be steamed, and the fire can be turned off at this time.

4. Take out the steamed loquat paste, let it cool, and then take a clean glass bottle, put the loquat paste in, seal it, put it in the refrigerator and refrigerate.

Summary. 3. Drain the loquat meat with water for a little (it's okay if you don't dry it.)

Don't pour too much water, otherwise it will take a long time to collect the juice) Pour into the pot and stir gently.

Mix, bring to a boil and change to low heat.

How to make loquat paste.

Hello kiss: 1 Loquat peel, cut in half and remove the core, soak in salt water to prevent blackening.

2. Try not to use an iron pot to prevent affecting the color of loquat paste, I use a casserole. Rock sugar in boiling water and boil until most of it melts, don't worry, there will be some to boil later.

3. Pour the loquat meat into the pot with a little water, drain it (don't pour too much water if you don't dry it, otherwise it will take a long time to collect the juice), stir gently, and change to low heat after boiling.

4. Boil and boil, collect the juice, and the flesh gradually turns yellow and transparent.

5. When the juice is almost collected, put it in a glass container that has been washed and dried in advance (after washing, put some water, heat it in the microwave for one minute to sterilize and sterilize, and then pour out the water to cool and dry), and refrigerate and store it. Isn't it super gourmetous. Dig a spoonful of loquat paste and heat it up with water to drink, I think it tastes better when it cools.

Small. Thanks, thanks, got it.

The method of making loquat paste from loquat leaves is as follows: acorn

Tools Materials: loquat, rock sugar, loquat core, loquat leaves.

1. Clean the loquat and remove the nucleus.

2. Clean the loquat leaf celadon and cut it.

3. Break the loquat core with a food processor and an appropriate amount of water.

4. Add water to the loquat leaves and core and boil over low heat for about half an hour.

5. Strain to leave the juice clean.

6. Beat the loquat pulp into juice with a food processor.

7. Pour it into the pot with the boiled kernel leaf juice beam and stir well.

8. Add an appropriate amount of rock sugar.

9. Boil until thick paste.

10. Add an appropriate amount of loquat honey after cooling, the taste and efficacy will be better.

Ingredients: 1500g of loquat fruit, 130g of rock sugar, 30g of water, 1112 clean glass bottles.

Production steps: 1. Wash the fresh loquat with water.

2. Use a clean stainless steel basin with a little clean water, put an appropriate amount of salt in the water, peel the loquat, remove the seeds and peel off the pulp, put it in the basin, and soak it (loquat is easy to brown and discolor after peeling, and it can be used in salt water to prevent loquat discoloration).

3. Drain and set aside.

4. Open the fire in Dongchang, put 30 grams of water and rock sugar and start to talk about the loss, and wait for the rock saccharification to melt.

5. Pour the peeled loquat pulp into the pot, boil slowly, the loquat begins to come out of the water, turn off the low heat and continue to boil, and stir with a spoon from time to time when boiling the loquat to avoid sticking to the pan.

6. Boil the loquat water in the pot with trembling spirits, the color is golden and transparent, you can turn off the fire, put it in a clean glass bottle after cooling, seal it and put it in the refrigerator for refrigeration, scoop a spoonful of warm water when eating, and stir well.

7. The loquat paste is complete.

The loquat is washed and then soaked in salt for ten minutes, then the skin of the loquat is removed and the core is removed. Cut the loquat into small pieces and put it in a bowl, stir well with rock sugar and lemon juice and marinate for 30 minutes. Pour the marinated loquat into the pot, boil it over high heat, turn it into a dough and boil it over low heat, you need to stir it at any time during the process until it is viscous, and after cooling, you can put it in a container.

Tool Raw Material: Slippery.

Loquat 500g

100g rock sugar

Half a lemon. 1 knife.

1. Wash the loquat first, then add salt and soak for 10 minutes.

2. Then remove the outer skin of the loquat.

3. Cut a knife in the middle of the loquat and remove the core.

4. Cut the loquat into small pieces and put it in a bowl.

5. Add rock sugar and lemon juice to it, stir well, and marinate for 30 minutes.

6. Pour the marinated loquat into the pot.

7. After the fire boils, turn to low heat and boil.

8. Stir at any time during the process until it is viscous.

9. After cooling, it can be put into the container.

The production method and recipe of authentic loquat paste are as follows:Ingredients: 3 kg of loquat, 200g of rock sugar, 2 spoons of maltose, half a small fresh lemon juice.

Steps: 1. After cleaning the loquat, soak it in salt water, rinse it again, tear off the skin and remove the seeds, and break small pieces.

2. Marinate with rock sugar for a while, and start boiling when the water comes out.

3. Use a non-stick pan, bring to a boil over medium heat and then simmer over low heat.

4. It has begun to soften and change color.

5. When it is more viscous, add two spoons of maltose and half a lemon juice. The taste is very good, and it is not easy to oxidize.

6. The glass jar is sterilized, filled with boiled loquat sauce, and the Shihui sedan chair is cooled.