When I think of loquat, I think of something that the little girl in the studio told me a few days ago: "Chuanbei loquat cream is really delicious, when I was a child, in order to drink it, I also pretended to be sick, and it is not a matter of killing half a bottle in one bite."
Well, with this hungry cat, "sick" is actually for the sake of taking medicine
But she said this, but also instantly aroused my foodie attributes, just recently also arrived at the season of eating loquat, this naturally delicate master, the taste period is short, we hurry to nag how to pick, how to peel what, seize the time to enjoy it.
What does a delicious loquat look like?
Many people buy loquat and subconsciously feel that the bigger the head, the better. In fact, after different varieties mature, the optimal size is different, and large size does not equal delicious. Rather than size, you should pay more attention to the following points when choosing:
【Shape】 Well-proportioned, oval spherical shape, chubby to eat ~ ~
【Surface】Loquat with a prominent surface and slight bulging surface, the flesh is more abundant, and because of the large light receiving area, it stores a full of sugar.
【Color】The peel is orange-yellow, and it is shiny to see closely
【Peel】The small white furs on the peel are arranged intact.
【Base】The closer the base of the loquat is to the pentagon, the more delicious it is to eat.
In addition to our common red meat, there is also a variety of loquat is a white meat species, generally speaking, red meat species, thick skin and easy to peel, sweet and coarse taste. The white meat species, the skin is thin and the flesh is thick, the texture is fine and sweet, soft and easy to melt in the mouth.
Not good to peel, how to solve?
Although the loquat is delicious, every time it is washed, it is particularly difficult to peel the skin, and the thin layer is not easy to tear, and the eyes are in a hurry.
In fact, the method is simple, and having a spoon at hand is enough!
(1) After washing the loquat, scrape the whole loquat with a spoon.
(2) After all the scraping, see that the skin of the loquat has become darker, pull the stalk upwards with your hands, and then tear off the skin from top to bottom, and the flesh of the wrapped fruit is complete and clean!
Loquat bought home, why save?
1, loquat as far as possible not to put in the refrigerator refrigeration, because the refrigerator will be due to too much water vapor and lead to loquat fruit blackening, storage time shortened, so, loquat "best residence" is in a dry and ventilated place.
2, loquat because it contains polyphenol components, peeling is very easy to be browned discolored, so if it is peeled loquat is best immersed in cold water, sugar water or brine soaked, can prevent discoloration, but it is best not to let it wait too long, quickly "solve it" ~
Loquat kernel can not eat?
All along, the "jianghu" has always been rumored that the loquat core can not be eaten, and it is easy to be poisonous after eating?
Don't be nervous, in fact, the loquat "pulp" we eat is actually a fleshy calyx. Loquat has 1 to 5 seeds in one fruit, and the cyanide contained in the cotyledons can be used to poison insects. However, this dose is not fatal to people, but it is best not to eat it for safety reasons.
The best way to eat loquat
Eat directly: After rinsing with water, gently brush the surface with a brush to remove the fur, and then you can eat it
Boiling sauce to eat: remove the loquat skin and kernel (do not ha in the core of the white film), cut into small pieces, pour in sugar, first marinate for an hour, and then put in the pot on low heat to slow boil, loquat pickling when the juice will be forced out, so there is no need to add water when boiling sauce.
During the simmering sauce, use a spatula to stir constantly to prevent the paste, boil until the flesh is finely crushed, and pack it in a glass bottle with no water and no oil