Fermented loquat with bean paste(dou rong niang pi pa )

Methods of brewing loquat with bean antler:

Raw materials for making loquat with bean antler

Loquat 300g, sweet bean paste 150g, sugar pig oil 30g, pine nuts 10g, red cherry 7.5G, sugar 75g, sugar osmanthus 5g, starch 15g.

Processing steps of fermented loquat with bean antler:

Cut off the top of loquat, peel off the skin, dig out the core and inner membrane, put it on the plate mouth up. Mix the sweet pig oil with bean paste, and brew it into loquat, then insert 5 pieces of pine nuts around the mouth of each loquat, and garnish with red cherry powder in the middle. Steam for 15 minutes. Take out and put it into another plate. Put water on the pot, add sugar, sugar osmanthus boil, water starch thicken, pour on the loquat.

Characteristics of fermented loquat with bean antler:

The shape of plum, sweet taste, loquat juicy delicate, bean paste oily taste.

Fermented loquat with bean paste

Loquat brewed with bean antler is a traditional and famous dish in Jiangsu Province. The shape of plum, sweet taste, loquat juicy delicate, bean paste oily taste. Dongting Dongshan Baisha loquat is used as the main material to make Dousha brewing loquat, which is shaped like plum blossoms. The loquat is delicate and sweet, and the Dousha is oily and delicious.

raw material

Loquat 300g, sweet bean sand 150g; sugar pig oil 30g, pine nuts 10g, red cherry 7.5G; sugar 75g, sugar osmanthus 5g, starch 15g.

Production process

Cut off the top of loquat, peel off the skin, dig out the core and inner membrane, and put it on the plate mouth up. Mix the diced sweet pig oil in the bean paste, and brew it into the loquat, then insert 5 pieces of pine nuts around the mouth of each loquat, with red cherry powder in the middle, steam for 15 minutes on the cage, take them out and put them into another plate. Put water on the pot, add sugar, sugar osmanthus boil, water starch thicken, pour on the loquat.

Flavor characteristics

1. The East and West Mountains of Dongting Lake in the southeast suburb of Suzhou, facing Taihu Lake, have a pleasant scenery. It is a good place for tourism, and is rich in fruits and flowers, such as ginkgo, millet, zaohongju, loquat and bayberry, so it is also known as Huaguo Mountain. "Dongshan loquat, Xishan bayberry" is a folk proverb. Dongshan loquat can be divided into "Hongsha" and "Baisha". Hongsha is red, Baisha is yellow, juicy and sweet. It is a famous Loquat Variety.

2. Dousha brewing loquat is made of Dongting Dongshan Baisha loquat. It is shaped like plum blossoms. The loquat is delicate and sweet, and the Dousha is oily and delicious. It is a famous traditional sugar beet in Suzhou.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Dou Rong Niang Pi Pa