Kumquat Enchilada Soup

Name: Kumquat Enchilada Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 8 Kumquat; 200g Fermented rice; 250g Mariko; 10 pcs cranberry; 20g Sugar; 10g starch

by Moonlight's small kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

3

It has snowed in Yantai these two days, and it’s so cold that I want to drink some hot soup. There is heating in my home in the northern winter. If the skin is dry and dehydrated for a long time, I will make some sweet soup for my family when I am fine. Satisfying your mouth will make your family healthy and healthy through the cold winter. Kumquat has anti-inflammatory, anti-phlegm, anti-ulcer, help digestion, lowering blood pressure, enhancing heart function, regulating qi and relieving cough, etc. Kumquat fruit It is rich in vitamin A, which can prevent pigmentation, improve skin luster and elasticity, slow down aging, avoid skin sagging and wrinkles. With the addition of rice balls and fermented wine, the nutrition is doubled and there is no fleshiness...

Ingredients

8 Kumquat
200g Fermented Rice
250g Mariko
10 pcs Cranberry
20g Sugar
10g Starch

Kumquat Enchilada Soup

1. First, prepare all the ingredients. I made Yuanzi ahead of time, put it in the freezer, and keep it in the freezer. It is very convenient to eat and take as you go.

2. After washing the kumquat, use a knife to cut the kumquat into thin slices and remove the pit. Add a little water to the starch and dissolve it for later use.

3. Pour an appropriate amount of water into the pot and boil, then put the thawed balls in the pot.

4. After boiling over high heat, stir well with a spoon.

5. Cover the lid of the low-pressure pot and cook on medium heat for about 5 minutes.

6. Seeing Yuanzi became transparent, all floating on the water.

7. Add fermented rice at this time.

8. After the fire is boiled, skim the floating powder.

9. After boiling over high heat, add kumquat slices.

10. Add white sugar to taste. If you don't like white sugar, you can replace it with rock sugar or xylitol.

11. Continue to cook on medium heat until the kumquat becomes transparent and all the sugar is melted.

12. At this time, add water starch to thicken.

13. Continue to cook until the soup becomes thicker and thicker.

14. Add cranberries to the pot.

15. The fire can be turned off when the fire is boiled. The sweet and sour taste is good. Drinking a bowl of warm heart warms the stomach and is comfortable.

Tips:
If you don’t have fresh cranberries, you can replace them with dried cranberries or other fruits that you like to eat. You can use purchased ones instead...