Chinese Food
Honey refined kumquat lemon cream
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It's cold in winter. It's easy to catch a cold and cough after getting cold. Once many children cough, it's not easy to be good. Taking too many medicines will hurt me more. It's good to make some foods with the same origin and good taste to regulate cough. Honey refined kumquat lemon cream. It's sweet. It also has the effect of moistening the lungs, relieving cough and resolving phlegm. Drink two cups a day. The children like it very much. The cough is getting better. With a little patience, it's easy to succeed.
Cooking ingredients
Cooking Steps
Step1:Clean kumquat 500g. Soak it in salt water for more than ten minutes and then scrub it several times.
Step2:Cut the kumquat in half and pluck out the seeds.
Step3:After removing the seeds, cut half the kumquat into four parts. It's easy to boil.
Step4:Slice the lemon. Remove the seeds.
Step5:Turn on the heat. Put 500g of yellow icing sugar in a non stick pot. Boil 100g of water. Pay attention to the amount of water. This water is to accelerate the melting of yellow icing sugar.
Step6:Simmer slowly on a small fire. The Yellow icing sugar will melt gradually. If the icing sugar is big, it can be broken and boiled again. Keep stirring with a spoon when boiling. Avoid sticking to the pot.
Step7:It's boiling until most of the lollipop melts. When it feels a little less viscous, you can put in the cut kumquat.
Step8:When kumquat is put in, the syrup feels very little. Don't be afraid. Keep boiling on a small fire. Keep stirring. Kumquat's water will boil out. There will be more juice.
Step9:After boiling for more than ten minutes, the syrup will become thinner and thinner. Keep stirring and boiling on a low heat. In this way, you can put lemon slices.
Step10:Put in the lemon slices and simmer on a low heat. Keep at the edge of the pot. Stir constantly. Don't paste the pot.
Step11:Keep cooking on low heat. Add a teaspoon of salt. It will make kumquat lemon cream taste better.
Step12:Simmer slowly. When it's almost an hour or so, the syrup becomes less. The color becomes darker. The golden orange and lemon feel transparent.
Step13:Dig a piece with a small spoon. The color is beautiful. Golden red is bright. Syrup is not thin. But it can also drip. Turn off the fire. Put it into a sealed bottle while it is hot. It can be kept for a month.
Step14:The boiled kumquat lemon cream is very beautiful in color and tastes very good.
Step15:Dig a spoonful of boiled water every day. It's good for relieving cough and resolving phlegm.
Cooking tips:1. Huangbingtang has the best effect. Try not to replace it with other Bingtang. 2. Keep a small fire at the edge of the pot. Don't drive away. Otherwise, the paste pot will fail. 3. I use a large lemon. If the lemon is smaller, I can use two. 4. After boiling, bottle it while it's hot. Because kumquat lemon cream will harden when it's cool. It's not easy to bottle it. There are skills in making delicious dishes.
