[Gufang Pipa cream] Runfei Zhike recipe-Chinese Food-best chinese food recipes-cooking food

[Gufang Pipa cream] Runfei Zhike

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Loquat cream integrates the functions of loquat and Chuanbei. Chuanbei moistens the lung and stops coughing, dissolves phlegm and relieves asthma; loquat is sweet and nutritious, and has the functions of relieving coughing, dissolving phlegm and relieving asthma. Almost lost ancient loquat cream. Only loquat juice boil cream. Seven Jin loquat to make one Jin loquat cream. Such a simple and honest approach, has been difficult.

Cooking ingredients

loquat:7kg

Sichuan shell:200g

sugar:500g

Cooking Steps

Step1:Peel and core the fresh loquat.

Step2:Wash the fresh loquat meat with spring water.

Step3:The spade mashed the loquat until it was juicy.

Step4:Put the loquat meat into the fine gauze and squeeze out the loquat juice by hand.

Step5:Pour the loquat juice into the iron pot and cook the raw firewood until it boils slightly.

Step6:Turn the Sichuan shell into powder and turn it into juice. Pour it into the pot.

Step7:After about three hours, add a little sugar to prolong the preservation time.

Step8:When the loquat juice is slightly concentrated, it can be bottled.

Step9:Perfec

Cooking tips:1. Loquat cream only put a small amount of sugar to guarantee its quality. So it's like loquat dew. It's thin but not thick. 2. Scoop appropriate amount of water and drink alone. Sweet with acid. Taste very good. 3. For ordinary coughs, it has an excellent auxiliary nourishing effect. 4. Hand made loquat cream is also a treasure for moistening the lungs in heavy fog. There are skills in making delicious dishes.