The method of making loquat paste is as follows:
Ingredients: loquat fruit, sugar, water, honey.
Mature loquat is selected, peeled and pitted.
Put the loquat meat into a pot, add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer slowly.
Stir while cooking to prevent sticking.
When the pulp becomes transparent, add an appropriate amount of sugar and honey and continue to boil.
Until the flesh becomes sticky, turn off the heat.
Pour the boiled loquat paste into a clean container, cool and store in the refrigerator.
The significance of making loquat paste is as follows:
Make the most of the ingredients: Loquat is a seasonal fruit, and making loquat paste allows people to enjoy the delicious taste of loquat in other seasons while making the most of it.
Rich in nutrients: Loquat is rich in a variety of nutrients, such as protein, fat, sugar, multivitamins, etc., making loquat paste can retain the nutrients in loquat, making it a nutritious food.
Convenient to eat: After making loquat paste, it can be taken out and eaten at any time, which is convenient and fast, and can also maintain the original taste and flavor of loquat.
Medicinal value: Loquat ointment has the effect of clearing the lungs and moistening dryness, relieving cough and reducing phlegm, and can be used for dry and hot cough, cold cough and cold cough and other diseases, and has a good effect on relieving cough and moisturizing the lungs.
Food Culture: Loquat paste is a traditional Chinese food, and making and eating loquat paste is a part of Chinese food culture. By making and eating loquat paste, you can experience and inherit Chinese food culture.
In short, making loquat paste can not only make full use of the ingredients, retain the original nutrients and taste and flavor of loquat, but also have high medicinal value and gastronomic cultural significance.