Kumquat

Name: Kumquat
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 500g Kumquat; 100ml Shimizu; 40g crystal sugar; 60g White sugar

by Susuai Food

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

I talked to my friends in Beijing the day before yesterday, and I said that Weihai has always been windy in spring. My friend said that Beijing is not only a windy problem, but the key is to bring gifts occasionally-sandstorms. My friend asked me to make some delicacies for my family to improve immunity against sandstorms. It’s great to let family members eat some kumquat at this time. Kumquat has many powerful functions such as improving immunity, preventing colds, beautifying the skin, clearing the lungs and resolving phlegm, etc. I won’t talk about them one by one, just ask Du Niang. All right. Kumquat is best to be cleaned and chewed directly. Kumquat contains a lot of vitamin C. Temperatures above 54 degrees will destroy part of the vitamin C. However, if you eat too much directly, it will get angry. Therefore, I always eat fresh kumquats. Soak it with molasses, so that although it loses part of the vitamin C, it is not easy to get angry after eating it. The finished kumquat is translucent, not only looks stunning and pleasant, but also the taste of the entrance will definitely make you fall in love with it. Put it in a sealed bottle and let your family take it as you like. It can be eaten directly as a snack, or it can be brewed with heated water.

Ingredients

Kumquat

1. Wash the kumquat surface with salt and soak it in light salt water for 30 minutes

2. Use a kitchen paper towel to dry the surface moisture

3. Remove the pedicles and cut 5-6 deep threads lengthwise with a knife, then press to remove the seeds

4. Spread a layer of kumquat and then a layer of white sugar in a sterilized container

5. Spread layer by layer, seal the top with sugar, cover and marinate for 2-3 days

6. Until the sugar is almost completely melted and the juice becomes more

7. Put the marinated kumquats in the pot with the soup

8. Add water and rock sugar to a low heat and simmer, stirring from time to time, until the soup is thick and the kumquat is somewhat translucent. Turn off the heat, and put the kumquat and the soup in a clean glass bottle and keep it tightly sealed.