Preserved kumquat

Preserved kumquat

Introduction:

"80% of vitamin C in Kumquat is stored in the peel, and the peel of Kumquat is sweeter than the pulp, so it is the most suitable for making preserves. Kumquat can enhance the body's cold resistance, because the peel contains a lot of vitamin C, so often eat kumquat can play a good role in preventing colds

Production steps:

Step 1: wash the kumquat and soak it in light salt water for 30 minutes.

Step 2: cross the top of Kumquat with a knife.

Step 3: pour proper amount of water into the pot, add rock sugar, and bring to a boil until the rock sugar is completely dissolved.

Step 4: add all the cleaned and delimited kumquat, boil until the water boils, turn the heat down and cook for about 30-40 minutes until the peel becomes transparent.

Step 5: add a little salt, stir gently and turn off the fire. Pour into a large bowl, cover with plastic wrap and refrigerate overnight.

Step 6: take out the kumquat and dry the sugar solution.

Step 7: open the kumquat stand on the plate.

Step 8: put it in the microwave oven with high heat or high heat microwave

Step 9: take it out every 2 minutes to see the state until it has toughness.

Materials required:

Kumquat: 800g

Water: 1000 g

Rock sugar: 250g

Salt: right amount

Note: 1. Draw a cross knife on the top of kumquat, which is conducive to quickly soak and taste in the process of cooking. 2. The sugar liquid soaked in Kumquat can be put into a disinfected bottle for cold storage. When drinking, add a proper amount of boiling water.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: sweet