Lily loquat syrup

2024-04-04 14:35:17 1376

This bowl of sugar water has been frequently stewed for my husband since early April every year. In Fuzhou, there is high humidity and frequent temperature changes from March to May each year. Many times, the temperature of the day can experience changes in four seasons: spring, summer, autumn, and winter. At this time, the hardest part is nothing more than my husband. Every day when he comes home from work, he can only hear his voice alone! It's just fine during the day, sometimes a sudden cough in the middle of the night breaks my heart! I can't remember when it started. Every year when loquats were on the market, I would steam a bowl for him to eat the next day. This habit has been persisted every year. Gradually, the cough at home gradually decreased!

Details of ingredients

loquat8
Rock sugar30 grams
lily5

Technique

difficultySimple
workmanshipsteam
tasteSweetness
timeHalf an hour

Steps to make Lily loquat syrup

1. Raw material diagram
2. Soak lilies in advance for later use; Prepare a bowl of diluted saltwater
3. Take a small knife and gently scrape along the outer skin of the loquat (this is convenient for peeling; for ripe loquats, this step can be omitted)
4. Cut off the stem
5. Easily remove the outer skin
6. Cut open to remove the core
7. After peeling, immediately immerse in diluted salt water (to prevent oxidation and blackening)
8. Peel them one by one and decant the diluted salt water
9. Pour in hot water, add rock sugar and lilies
10. Bring the steamer to a boil in advance
11. Put it into a hot water pot, bring to high heat, and steam over water for 8-10 minutes
During the loquat season, it's the fruit at home!
13. Nutrient and delicious
14. Did you feel a heartbeat?