Chinese Food
Salted kumquat
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It's said that this is a popular cough remedy on the Internet. It's also very smart. I don't know what kind of wind I smoked in winter. I bought kumquat and used part of it to make this salted kumquat. It is said that the longer the tangerine is salted, the better the effect. Calculate the time. It's about half a year. Turn it out and have a look. Dip your chopsticks in some juice and taste it. It's salty. I think it's OK to drink it in water. If you don't want to drink it, continue to marinate it. Isn't that the longer the better? I don't know how long it is?.... -
Cooking ingredients
Cooking Steps
Step1:Material - kumquat 250g. Salt amoun
Step2:Soak and wash kumquat in salt water
Step3:Pour out water control.
Step4:Dry the surface water in a cool and ventilated place.
Step5:Place a layer of salt on the bottom of the sealed container.
Step6:Use toothpick to pierce the surface of Kumquat
Step7:Roll a layer of salt in it.
Step8:In a container.
Step9:Until all kumquats are in containers.
Step10:Cover the surface with salt.
Step11:Cover. Seal.
Step12:Paste the date of manufacture. Store in a cool and ventilated place.
Step13:A few months later. Unseal. Take a bubble of water to drink.
Cooking tips:The amount of salt to be used depends on the actual situation. Finally, covering the surface with a layer of salt can prevent the kumquat from spoiling due to insufficient salt. The longer you marinate, the better. There are skills in making delicious dishes.
