Shihuangpi Qiuli Loquat Honey

Overview

These are good ingredients for digestion, nourishing the lungs, and protecting the liver. They are good for making soup, but when people feel uncomfortable, they all hope for more convenient and faster food therapy. So when I have time, I will make some Shihuangpi Qiuli and loquat honey for later use.

Tags

• dessert
• fresh loquat leaves
• fresh stone yellow peel
• gongli
• mangosteen

Ingredients

Steps

1. 1 Wash the fresh stone yellow (you can leave it out if it is not available, the effect will be better if it is present). Wash the fresh loquat leaves (be sure to wipe the fluff on the back) and cut them into small pieces. Peel the gongli

   

2. 2 Core the tribute pear and cut it into small pieces, and cut the lime peel into small pieces (if you don’t have a juicer, please grate the tribute pear into shreds, smash the lime peel, and cook directly)

   

3. 3 Squeeze the juice from the tribute pear and Shihuang peel. Pour into the soup pot

   

4. 4 Add loquat leaves

   

5. 5 Add the crushed mangosteen (I simmered it for ten minutes before adding the mangosteen because my kid took the fruit away because he thought it was edible). After adding the mangosteen, cover with a low heat and simmer for 25 minutes

   

6. 6 Pour into the casserole through the strainer (the temperature of the casserole is stable and it is not easy to burn the bottom), and continue to cook over low heat with the lid off. Stir while cooking

   

7. 7 When the liquid is cooked until thick, turn off the heat and let cool until lukewarm

   

8. 8 Add the same amount of honey as the cooked liquid (I used self-raised honey), mix well

   

9. 9 Put it into a clean glass bottle, close the lid, let it cool down, and store it in the refrigerator (fresh-keeping) room. You can drink it with warm or cold water at any time!