Candied Kumquats
1.
Remove the stalks of the kumquats, wash them with clean water, and soak them in salted water for 10 minutes
2.
Drain the kumquat, use a knife to make 4 evenly on the kumquat, then squeeze it with your hands to pick out the core
3.
If you find it troublesome, you don't need to pick it up, but you will vomit nuclei when you eat.
4.
Put all the kumquats that have been cut and pinched into a large bowl, sprinkle with white sugar, mix well with chopsticks, then cover with plastic wrap and put in the refrigerator to marinate for 1 day. Take it out halfway and stir.
5.
After 1 day, take the kumquats out, pour them into a stainless steel pot, and add sugar. Cover the lid and cook on low heat. After about 8 minutes, turn to medium heat and cook for 5 minutes. Seeing that the kumquats start to soften slowly, the water will evaporate, and the soup will become thick. Turn the heat to a low heat and cook for 5 minutes, and finally turn off the heat when you feel a little bit of the soup is left.
6.
Use chopsticks to pick up the plate one by one, after cooling, open to eat~~~~ You can put it in a clean airtight jar and eat~
Tips:
The kumquats in the bottle are recommended to be eaten within 1 week. Don't make too much at one time.
