As we all know, summer is the season of wild fruits. But for Sichuan friends, there is only one major event recently, and that is dazzling! Loquat! Loquat!
As the "yellow of the fruit", loquat can not only play the role of expectorant and asthma, but also its sweet and juicy taste is deeply loved by everyone.
By 豆果美食达人 拾味爸爸
Today, Douguo Food Expert @Shiwei Dad teaches everyone to make kumquat loquat sauce. Different from the ancient method of boiling loquat paste, adding kumquats, which also relieve cough and reduce phlegm, as well as rock sugar and lemon flavoring, is not only much simpler, but also richer in taste. It can usually be used as jam or summer sweet water, and it is perfect to have a cup of moisturizing your throat in the hot summer~
By 豆果美食达人 拾味爸爸
· Food Supplies List ·
| Kumquat 200g | 枇杷 500g |
| Rock sugar 50g | Lemon 1 pc |
· Practices ·
1. Boil heat-resistant utensils for five minutes to sterilize and dry thoroughly.
2. Wash the kumquat skin with water,
In addition to the effect of cough and phlegm, kumquat
It can also be appetizing and digestive,
Therefore, when you have a poor appetite or accumulate food, you can eat some appropriately.
3. Remove the seeds and cut into small cubes.
4. Peel the loquat after washing,
The loquat has a thin skin and clings to the flesh,
It's hard to peel directly,
Here's a tip:
Use a spoon to gently scrape the loquat from beginning to end,
It is easy to pull up the stem of the head and tear off the loquat skin by the trend.
5. Also remove the seeds and cut them into cubes,
Loquat is mainly divided into two categories: white sand and red sand.
The peel of white sand and red sand is light yellow compared to that of red sand.
The flesh is yellow and white, crisp and juicy, while the red sand tastes sour.
It's best to taste it before buying,
Choose a sauce with a high sweetness to make it delicious.
6. Put kumquat meat and loquat meat into the pot, add 50g of rock sugar,
Turn on medium-low heat, stir and boil,
No need to add additional water,
As long as the fire is turned on, the pulp increases with the temperature,
It will slowly force out the moisture.
7. After boiling the juice, turn to low heat and continue to boil until thick.
Stir from time to time to avoid sticking to the pan.
8. Cut the lemon in half and squeeze out the lemon juice.
9. Bring to a boil until thick, add lemon juice.
10. Stir well, continue to simmer for 5 minutes, then turn off the heat and serve.
11. The sweet and sour kumquat loquat sauce is ready~
12. Serve hot in a sealed jar,
Cool completely and put in the refrigerator to refrigerate,
It is best to eat it within 7 days.
13. Finished product.