Chinese Food
Kumquat sauce
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It's very effective to stop coughing. My mother coughed for a long time. She suffered from Chuanbei and Sydney. She also took the cough medicine. It's not easy to make it. It's just three days after drinking it. So mom bought a big bag for me to cook sauce. If you add honey, you can make it with warm water. If you don't have honey and hot water, you'd better eat all the pulp. Don't forget to spit out the seeds. Ha ha ha ha
Cooking ingredients
Cooking Steps
Step1:Clean the kumqua
Step2:Rub it with salt. Soak it in water for about 1 hour. Then rinse it with water until the surface of Kumquat is not salty.
Step3:All kinds of cutting. Cutting. Cutting. Cutting into small piece
Step4:Don't throw the seeds.
Step5:No oil. No ice sugar. A little water. Start cooking.
Step6:Come on. Come on. Boil slowly. More water will boil more.
Step7:Turn it over often. If it doesn't touch the bottom, it will paste if you are lazy.
Step8:It's always pectin. It's sticky. Turn off the fire. Wait for the jam to warm and then add honey. How much depends on the mood. It can also not be put.
Step9:Put it in a cool can. It can be divided into a small bottle for cold storage. Usually drink it. More can be kept for a long time.
Cooking tips:1. Be sure to rub it with salt. Soak it in salt water. It will not be bitter. Don't put too much water. It will last for a long time. Don't throw 3 seeds. The ones with seeds have a good cough relief effect. 4. Don't be lazy when you boil. Turn it often. Especially in the end. There are skills in making delicious dishes.
