The correct method for boiling loquat in water

Fresh loquat should be used for boiling water, along with an appropriate amount of rock sugar or honey. The nutrients should be preserved by peeling and removing the seeds, and cooking over low heat. Loquat boiled water has the effects of moistening the lungs, relieving cough, generating fluids, and quenching thirst. It is suitable for drinking during dry seasons or when the throat is uncomfortable.

1. Material selection

Choose fresh loquat with moderate maturity, with golden skin and no damage. After cleaning, peel off the outer skin and use a knife to cut longitudinally to remove the core while retaining the flesh. If you pursue a delicate taste, you can cut the flesh into small pieces or crush it. Avoid using iron knives during the processing to prevent the flesh from oxidizing and discoloring.

2. Mixing ratio

Mix 800 milliliters of water with 500 grams of loquat fruit pulp, and control the amount of rock sugar at 20-30 grams. Patients with diabetes can substitute sugar or reduce the amount of sugar. It is recommended that children drink half of the sugar. If adding honey, turn off the heat and cool it down to below 60 degrees Celsius to avoid high temperatures damaging the active ingredients of honey.

3. Temperature control

Boil cold water in a pot and simmer slowly on low heat for 15 minutes, keeping the water surface slightly boiling. Excessive boiling can cause the flesh to shatter and nutrients to be lost. During the cooking process, skim off the foam and retain the clear color of the soup. Using a clay pot or glassware is more conducive to uniform heating.

4. Drinking Time

After cooking, let it stand for 10 minutes to allow the flavors to blend, and warm drinking is the best. Drinking on an empty stomach in the morning can moisten the intestines and promote bowel movements. When drinking before bedtime, it is important to rinse your mouth to prevent dental caries. People with obvious cough symptoms can drink 2-3 times a day for 3-5 consecutive days. Refrigerate for no more than 24 hours and heat before drinking again.

5. Taboos and Precautions

People with spleen and stomach deficiency and cold should reduce their consumption to avoid causing diarrhea. Loquat kernels contain trace amounts of cyanide glycosides, which must be thoroughly removed. Patients taking sulfonamide drugs should not eat loquat together, as it may increase the risk of crystallization. Allergic individuals require a small amount of testing on their first attempt.

As a traditional therapeutic formula, loquat boiled water can be used with snow pear, Sichuan shellfish and other ingredients to enhance the lungs moistening effect. It is recommended to control the frequency of daily consumption, no more than 4 times a week, to avoid excessive intake of sugar. The cooked fruit pulp can be crushed to make jam, achieving full utilization of ingredients. Special populations should consult a physician before drinking, and stop immediately if they experience discomfort such as rash or abdominal pain.