Make your own loquat paste
Overview
I went back to my hometown of Chongqing for business a few days ago. To be honest, after living outside the country for more than 8 years, this is the first time for me to go home at this time. Just when local loquats are on the market, I have never bought loquats in the city where I live in the north. I haven’t eaten them in more than 8 years. I bought more than ten kilograms of loquats today and I must eat enough. I left 5 kilograms for my daughter to make loquat ointment. This was specifically asked by her on the phone because I had to take a lot of things with me on the plane, so I could only bring 2 kilograms of fresh loquats and boiled loquat cream for me.
Tags
Ingredients
Steps
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This is our local loquat. I took this photo while buying loquat.
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Leave five pounds of smaller loquats to boil the loquat paste.
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Wash the loquat, peel and seeds, and peel out the pulp.
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Put the peeled loquat pulp into the pot.
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Turn on medium heat, add rock sugar and start cooking.
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While it's boiling, break up the rock sugar with a spoon.
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When the rock sugar begins to melt and the loquats begin to release water, turn down the heat and continue cooking. When cooking loquat, stir it with a spoon from time to time to avoid sticking to the pot.
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Boil the loquat water in the pot until the color is golden and translucent, then turn off the heat.
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After cooling, put it into a clean glass bottle, seal it and put it in the refrigerator. (When eating, scoop a spoonful of warm water and stir evenly)
