Candied Kumquat
by Chunchun Chef
Favorite
Difficulty
Normal
Time
24h
Serving
2
1. Soak the kumquats in light salt water for two hours to remove pesticides. Rinse with clean water and drain.
2. Cut each small kumquat with 4-5 knives, without cutting up and down. Use a toothpick to remove the seeds and squash.
3. The rock sugar is ground with a food processor.
4. Pour the rock sugar powder on the small kumquats, stir well, and place in the refrigerator to pickle for 12-24 hours.
5. Take it out again in the middle and stir well.
6. The pickling is complete.
7. Pour the pickled kumquats and the juices into the pot, boil over high heat and turn to low heat. Add half a lemon juice, if the juice is not enough, add half a bowl of water.
8. Keep stirring while boiling, turn off the heat when the soup thickens.
9. Let cool before serving.
10. Store it in a crisper. Use an oil-free and water-free spoon when taking it out to avoid spoilage.
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