Loquat sugar water is necessary in summer, master the proportion of sugar water, clear the fire and dissolve phlegm and moisten the lungs, sweet and delicious without fire

Today I will share with you the practice of loquat syrup, which can appropriately extend the shelf life of loquat, and after loquat syrup is refrigerated, it tastes cold and cold, and the taste is particularly good.

 Loquat can be eaten raw or cooked, raw sweet and sour, fragrant and pleasant, cooked flesh is soft and juicy, sweet and refreshing, the family version of loquat syrup has only one focus, that is, the proportion of sugar, the correct proportion of rock sugar, can make the effect of loquat syrup better, it will not be sweet, more sweet and refreshing, friends who like it can try!

【Raw materials】loquat, rock sugar, salt;

【How to make loquat syrup】

1. The 2 loquat trees planted at home are mature, the loquat is not on the market for a long time, once it is listed, the amount will be a lot, it is too late to eat, so I can only find a way to extend the shelf life of the loquat, there are white loquat and yellow loquat, I use the yellow loquat to make canned food, the color will be better;

2. Don't look at the small size of these loquats, the color is not good-looking, but the nutritional value is not low, and there is a lot of water, some will have a slightly sour taste, most of them are sweet, such loquat is the most suitable for making loquat syrup, economical, can consume a large number of loquats, will not cause waste;

3. Loquat should be selected, select loquat that is not rotten, do not have rotten or hard wounds on the surface, and cut off the loquat with scissors after the loquat is selected;

4. The loquat that is not damaged is washed several times in clean water to clean the fluff on the surface, and it will be cleaner when peeled;

5. There is a small trick to peel the loquat, use a spoon to scrape the skin of the loquat from top to bottom, the whole loquat is scraped again, and the peel begins to peel, you can see that the peeled skin is very complete, and the peeling becomes simple.

6. Add a little salt to the bowl, pour in an appropriate amount of cool white boiling, stir evenly, dissolve the salt, and soak the processed loquat in salt water to avoid oxidation and discoloration;

7. Prepare an appropriate amount of water and rock sugar, add about 80g of rock sugar to 500g of water, this proportion of sugar water, the sweetness is just right, use water and rock sugar to adjust the proportion, the taste of this sugar water will be more accurate, as for the amount of water you can choose according to your preferences, if you like more sugar water, you can add a little more water, the amount of rock sugar will also increase, if the loquat taste is sour, you can add a little more rock sugar, increase about 20g, boil with rock sugar to relieve cough and phlegm, The effect of clearing heat and reducing fire will be better, and it cannot be replaced by white sugar;

8. Add the prepared water and rock sugar to the casserole, add loquat, boil over high heat, turn to low heat, skim off the surface foam if there is foam on the surface, cook until the pulp of the loquat is a little soft, the color becomes lighter, about 10-15 minutes, turn off the heat and remove from the pot;

9. The loquat can be eaten directly after cooling, or it can be sealed and stored in a jar after cooling, and then eaten in the refrigerator refrigerator room for a day, the taste will be better, the refrigerator can be kept for 7-10 days, and some are usually eaten often, which has the effect of moistening the lungs, relieving cough, helping digestion, quenching thirst and relieving heat;

Summary of the practice of loquat syrup:

1. The difference in the size of loquat will vary a lot in price, but there is no difference in efficacy, and you can choose high-quality and inexpensive sugar water to make sugar water;

2. There are 2 kinds of common loquats, one is yellow loquat, and the other is white loquat.

3. The tools used in the operation process should be waterless and oil-free, and the soaked water is not raw water, but cool and white;