Chinese Food
Jinju lemon cream for moistening lung, resolving phlegm and relieving cough
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The omnipotent Ma dada's family bought a few Jin of Guangxi Rongan's kumquat. It really surprised me. It's different from the golden kumquat in the supermarket. This kumquat is yellow with green color. There's no sour taste in the mouth. It's sweet to melt. There are still a few lemons for making lemon cream at home. Then make a few bottles of Kumquat lemon cream. Drink it for another taste. You can also add oranges, apples and pears to make fruit tea. We are looking forward to your finished products.
Cooking ingredients
Cooking Steps
Step1:The caramel of Kumquat is 2 to 1. Rub the lemon with salt. Scald it in 70 ℃ hot wate
Step2:Add some salt to clear water and melt. Soak in Kumquat for half an hou
Step3:Slic
Step4:Put in a clean basin and marinate it with icing sugar. If it's icing sugar powder, it's 6 to 8 hours. If it's a granule like me, it's covered in the weather and put out overnight
Step5:Best pickled glu
Step6:Prepare a clean oil-free pot. Pour the marinated kumquat into the pot. Boil it for half an hour on a low heat and add lemon slices. Continue to boil it on a low heat. The whole process lasts for about one and a half hours. During the process, keep stirring. Avoid the paste pot
Step7:Cool it and put it into a sterilized bottl
Cooking tips:Fried chicken is verbose - 1. The ratio of kumquat and lemon is 2 to 1. Only in this way can we get thick. 2. Marinate the candies of Kumquat slices. If you want to make the gum early, you can use the cooking machine to make the candies. It's faster. 3. Keep the heat low throughout the whole process. It's better to use a non stick pot. Pay more attention to the heat at the end. Don't cook it up at the critical time. Don't ask me how I know it A handful of poignant teardrop has skills in making delicious dishes.
