” This loquat syrup was put in my small hour; it should be called canned loquat. The practice is still that practice, and the taste is still the same as before, but I don’t know when it started. The word “canned” was suddenly “sweet water” “The word is replaced.
Kaibo often blooms in autumn and winter, and the fruit matures in spring and summer, so it is called the fruit of the “four seasons”. Loquat tastes sweet and nutritious, and is rich in glucose, potassium, and phosphorus , Iron, calcium and various vitamins, but also has the effect of clearing away heat and lungs, cough and phlegm.”
The practice of Loquat syrup
Wash with fresh loquat.
Using a spoon, scrape the loquat slightly.
Easily peel off the loquat skin.
Cut open, remove the core, white membrane.
Add water, just before loquat, add rock sugar after boiling over medium heat.
Cook over low heat until the rock sugar melts, turn off the heat and remove from the pan. Finally, you get home cooking Loquat syrup.