Maoxian loquat [Sichuan Maoxian specialty]

What is Maoxian loquat? Authentic Sichuan Maoxian Specialty: Maoxian Loquat

Summary:Do you want to know what Maoxian Loquat is? This article is a detailed introduction to the specialty of Maoxian County, Sichuan Province - Maoxian loquat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Maoxian loquat. The full text takes about 4 minutes to read, mainly including the basic introduction of Maoxian loquat and its nutritional value? How did the history of Maoxian loquat come about? The production method of Maoxian loquat, etc

Basic introduction of Maoxian loquat

The loquat tree is 35 meters tall, with large and long leaves that are thick and hairy, in the shape of a long oval, resembling a pipa.

. Loquat, unlike most fruit trees, blooms in autumn or early winter and ripens in spring to early summer, earlier than other fruits. Therefore, it is known as the "fruit tree with unique four seasons"

Loquat flesh is soft and juicy, with moderate sweetness and sourness, and a very good flavor. The fruit contains abundant vitamin A, sugar, calcium, magnesium and other elements, with high nutritional value. Kaipa can be eaten raw or used to make canned food, as well as juice, fruit paste, jam, etc. It is highly popular among consumers both domestically and internationally. Loquat also has medicinal value. In traditional Chinese medicine, leaves are used as medicine, with a mild nature and bitter taste. It has the effects of clearing the lungs, soothing qi, and stopping vomiting and reflux. Loquat flowers can not only be used to make soup and treat headaches and colds, but also as a precious source of honey, which is a high-end tonic. Loquat kernels can also be used as raw materials for brewing. Loquat trunk, with fine and tough wood, suitable for carving. From this, it can be seen that loquat is full of treasures

Method of making Maoxian loquat

Loquat paste: Ingredients: 500g loquat meat, 600g rock sugar

Method: Boil rock sugar in boiling water until it melts, then add loquat meat and continue boiling until it becomes a thick paste

Loquat Congee: raw materials: 250g loquat meat, 50g japonica rice, and some rock sugar

Preparation method: Boil rock sugar in water, then add clean japonica rice, cook until Congee is cooked, add processed loquat meat, and cook for 10 minutes