Small Remedy for Relieving Cough and Resolving Phlegm-kumquat Lemon Ointment

Name: Small Remedy for Relieving Cough and Resolving Phlegm-kumquat Lemon Ointment
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Kumquat; 2 pcs lemon; 25g Chuanbei Noodles; 500g crystal sugar

by Eyebrow:

4.8 (1)

Favorite

10

Difficulty

Normal

Time

2h

Serving

2

I heard my father-in-law coughing a little at night. I remembered that my mother was also eating salt-steamed oranges (a remedy for coughing). The internet spread kumquat lemon ointment can cure cough, so I decided to try it.
The Chinese Medicine Medicinal Value Network introduces:
Kumquat: Kumquat is also called kumquat, kumquat, crispy orange. The functions of kumquat: regulate qi and relieve cough, invigorate stomach, resolve phlegm, prevent asthma and bronchitis. People with weak spleen and qi deficiency should not eat too much. Diabetics, those with painful mouth and tongue, and those with swollen gums should not eat kumquat.
Lemon: Resolving phlegm and relieving cough, promoting body fluid and stomach, cleansing and whitening, beauty and weight loss. Stomach ulcer, excessive gastric acid secretion, people with dental caries and diabetic patients should eat lemon with caution.
Chuanbei: Nourishes the lungs and relieves cough, resolves phlegm and relieves asthma. It is used for cough with fever, such as cough due to wind-heat, dry-heat cough and lung-fire cough. "

Ingredients

1000g Kumquat
2 pcs Lemon
25g Chuanbei Noodles
500g Crystal Sugar

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Small Remedy for Relieving Cough and Resolving Phlegm-kumquat Lemon Ointment

1. First wash the kumquat and lemon with clean water, then soak in salt water for 10 minutes, and scrub the skin with coarse salt to remove the wax. Cut the kumquat in half without removing the seeds.

2. Put 500g rock sugar in the rice cooker, add half a pot of water and press the cooking button to boil, add Chuanbei powder and stir evenly, add kumquat, and boil. If the amount of water cannot submerge the kumquat, add more boiling water until the kumquat is submerged.

3. When cooking the kumquat, cut the lemon, slice the lemon into thin slices, remove the seeds, wait for the kumquat to boil, add it to the pot and boil again.

4. After the cooking trips, press the cooking button again. At this time, you must stay at the side of the pot and stir with a wooden spatula from time to time. Boil until thick, and hang the soup thickly on a wooden spatula.

5. The container for the kumquat lemon paste should preferably be a sealed glass bottle, which should be scalded and disinfected in advance with boiling water and drained. I used a glass crisper.

Tips:
1. How to distinguish hot cough or cold cough: yellow and thick sputum is a hot cough, and white and thin is a cold cough. Don't put Chuanbei powder for cold cough.
2. The kumquat lemon paste made by yourself does not contain additives. Although sugar is a natural preservative, it should be eaten as soon as possible. It can be stored in the refrigerator for about half a month if it is sealed. So don't do too much at once to avoid waste.
3. Take a spoonful of boiling water and take it when eating.