Kumquat Tea

Name: Kumquat Tea
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Kumquat; Some crystal sugar; Some honey

by Jane Baby

4.7 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

I caught a cold on the weekend and I still have an uncomfortable throat even today. The first reflection of a cold from childhood to adulthood is swollen tonsils and congestion of the vocal cords. At that time, the family would perform a series of dietary behaviors, such as drinking ginger soup to sweat, eating grapefruit to ease the breath, eating kumquats to reduce phlegm and so on. The small kumquats I bought yesterday are so sour, so sour. I wanted to marinate it directly with sugar, but the water was very low after cutting it. I simply boiled a large bottle of kumquat tea and drank it with warm water at any time. Thinking about the taste of candied fruit, it is also good for baking.
The sun is looming in the afternoon, holding kumquat tea in the yard for a short nap, I am always giving myself a holiday..."

Ingredients

Some Kumquat
Some Crystal Sugar
Some Honey

Kumquat Tea

1. Soak the kumquats with rice water for half an hour, then wash them with clean water, and dry them on the chopping board.

2. Cut the kumquats with a knife.

3. Use a fork to pick out the seeds inside.

4. Put a little water in the pot and cook the rock sugar until it melts.

5. Put the kumquats in a pot and boil, cook until the water is reduced, and the boiled water is lighter golden, turn off the heat, and let cool in the pot.

6. Transfer the kumquats and sugar water in the pot to an airtight jar, pour a little honey, and eat after sealing for a day.

Tips:
1. Both baking soda and Taomi water can integrate pesticides on the surface of vegetables and fruits.

2. Freshly boiled kumquats are sweeter. After one day of soaking, the kumquats in the kumquat water will have a stronger flavor.