Chinese Food
Preparation of Chuanbei Pipa cream by ancient method
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Sijiyoushi loquat paste follows the ancient method of cooking wood in a large iron pot with a stove. It can't be burnt until it's stirred for 8 hours a day. Until the pulp is thoroughly tasty, the loquat paste can be finished only when it's thick and golden. If mechanized production is used, loquat paste is produced instead of loquat paste. In addition, Siji Youshi loquat cream insists on removing the core of fresh loquat but not peeling it. It does not break the flesh of loquat. Therefore, many people who have eaten it think that Siji Youshi loquat cream is tasty. It retains the essence of loquat flesh. It is sweet but not greasy.
Cooking ingredients
Cooking Steps
Step1:Remove the kernel of fresh loquat. White fil
Step2:Soak in salt water for a few minutes. Rinse the fresh loquat meat with the tap water.
Step3:Drain and pour into the iron pot (no water left
Step4:Add the polycrystal borneo
Step5:Start the fire and dry i
Step6:The dry boiling process needs constant stirring. The ice sugar will melt slowly. The fresh loquat will also boil water slowly
Step7:The polycrystalline is basically meltin
Step8:At this time, the color of loquat is more and more bright. The flavor of loquat comes out. The whole house is full of loquat fragrance. It can be said that the color and fragrance are all complete
Step9:Keep stirring for eight hours until the water is almost dry. Loquat paste will not fall off on the shovel
Cooking tips:1. Chuanbei Pipa paste polysaccharide is not suitable for diabetic patients. 2. Chuanbei Pipa cream is suitable for hot cough. 3. Chuanbei loquat cream can be eaten raw or with bread. Soak in boiling water. 4. Chuanbei loquat cream is not used up after it is opened. It is suggested to put it in the refrigerator to keep fresh and make dishes delicious.
