Rock Sugar Kumquat
1.
Preparations: 1. A stainless steel pot or a milk boiling pot, it is said on the Internet that you cannot use an iron pot, it may be boiled black. 2. A clean plate without water. 3. Kumquat, rock sugar. 4. The spoon to be stirred when boiling is preferably stainless steel.
2.
Put the kumquats in a clean oil-free basin, put 2 tablespoons of salt, a few tablespoons of flour or starch, gently stir and rub for a while. Starch can clean the surface more deeply.
3.
After scrubbing for a while, wash with water two or three times.
4.
Dry the cleaned kumquats. I dry them with absorbent paper and put them in the dish. I am impatient and can't wait.
5.
Then cut the kumquat into pieces, and use a toothpick or a knife to pick out the inside. It is bitter to come out.
6.
Put the selected kumquat petals into the pot
7.
Add rock sugar into the kumquat petals and mix well. There is no water in the whole process, and there is no need to add water. \n Turn on the small fire first. There is no water when it starts to boil. Don't worry, the water will come out after the small fire boils for a while. Keep stirring, don't let the rock sugar boil.
8.
I cooked it with natural gas last year, and used an induction cooker this year. I found that cooking with an induction cooker is better for controlling the fire. I kept stirring the bottom of the pot. At the beginning, I used 1000w to boil the water. When it became more viscous, I changed it to 500w slowly. Simmer slowly, keep stirring, and finally boil it out just like jelly. \n After cooling the finished product, put it into a sealed container and put it in the refrigerator at about 5 degrees. You can eat it for half a month.
Tips:
1. The whole process is water-free and oil-free, no need to add water. \n2. When boiled, you should keep stirring, not mash the bottom. \n3. When boiled to anhydrous state, the rock candy is brushed and sticky. \n4. The amount of rock sugar can be half the weight of kumquat, or one-third of the weight, depending on the individual.
