Honey kumquat -- relieving cough, clearing lung and removing autumn dryness

Honey kumquat -- relieving cough, clearing lung and removing autumn dryness

Introduction:

"Every year, in autumn and winter, Japanese kumquat is on the market. The sweet fragrance and attractive color of Kumquat make people think of the beautiful scene of fruitful autumn. Small kumquat direct edible fragrance sweet, made of honey kumquat, taste more sweet, is to go to autumn dry Qingfei's best oh

Production steps:

Step 1: wash kumquat

Step 2: remove the pedicels as shown in the picture, and cut 5 ~ 6 shallow incisions vertically on the orange body to make it easy to taste and remove the seeds

Step 3: boil with plenty of water for about 2 ~ 3 minutes

Step 4: take out the seed from the incision with toothpick tools. If you choose seedless, you can omit this step

Step 5: after all kumquats are treated, soak them in water for one hour to get rid of the bitter taste. Of course, you can also boil them with water for another 2-3 times for about 3 minutes each time to get rid of the bitter taste

Step 6: take out the kumquat and put it into the pot. Fill the pot with water just before the kumquat. Add all the sugar. (some people like to add sugar in two or three times, but I'm lazy. I add it in one time.)

The seventh step: cook in medium heat for about 5 minutes, then turn to simmer until the surface of Kumquat appears transparent. The soup is sticky until it is foaming.

Step 8: store in a clean container while hot. Generally speaking, it can be stored in the refrigerator for about 3 days

Materials required:

Kumquat: 500g

Sugar: 100g

Rock sugar: 100g

Honey: 50g

Note: it's OK to use pure granulated sugar. The best proportion of sugar is half of the weight of Kumquat. In this way, it's the easiest to keep and the most suitable taste. This time, I mixed granulated sugar, rock sugar and honey together

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet