【guangdong】kumquat Loquat Sydney Syrup

Name: 【guangdong】kumquat Loquat Sydney Syrup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Kumquat; 5 Loquat; 1 piece Sydney; 1 small piece crystal sugar; Some water; a little salt

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Kumquat, loquat, and Sydney are always rare. On a whim, boil them into a pot. On rainy days, eat fruit warmly. Then I found that this move seemed to be in line with the supposedly hazy weather in the past two days. This city is also hazy? I really don't believe it. The cold sky looks foggy, and I have always been accustomed to it. How do you know that what is foggy today is not fog but haze?
Whether it is fog or haze, it is always right to nourish the lungs and moisturize dryness. "

Ingredients

3 pcs Kumquat
5 Loquat
1 piece Sydney
1 small piece Crystal Sugar
Some Water
a little Salt

【guangdong】kumquat Loquat Sydney Syrup

1. Ingredients: 3 kumquats, 5 loquats, 1 Sydney, 1 small piece of rock sugar, appropriate amount of water, and a little salt

【guangdong】kumquat Loquat Sydney Syrup recipe

2. Pour the salt into the water and stir until it melts.

3. The loquat is peeled and cored, cut into pieces, and soaked in salt water.

4. Peel and core Sydney pears and cut into pieces.

5. Pour water in a pot, bring to a boil, add pears and kumquats. Bring to a boil, turn to medium-low heat, and cook until the pears are soft and rotten.

6. Put in the loquat,

7. Add rock sugar.

8. Cook until the loquat becomes soft and turn off the heat.

9. Serve and serve while hot.

Tips:
Soak the loquat in salt water beforehand to prevent discoloration.
The proportion of each material can be adjusted arbitrarily according to your preferences.
The amount of rock sugar can be adjusted according to your own taste.