Kumquat is rich in VC. It can stop coughing and asthma. It's even more rumored that it can relieve depression. So, a little coughing and asthma or a little partner who wants to have more VC in the body can always have it. Not only the color is beautiful, but also the taste is excellent. Kumquat is not like grapefruit peel, which will be slightly bitter if not handled properly. It's totally fragrant and sweet.
Step1:Remove the handle of kumquat, rinse and drain. Wash the surface of peel with edible salt. Rinse with dual-purpose water and drain.
Step2:Take a kumquat and cut it in half twice. Cut it into four pieces. Treat the rest like this. Sprinkle sugar and mix well. Cover with plastic film. Refrigerate and marinate for one day.
Step3:Take out the marinated kumquat. Add sugar and water.
Step4:Boil the water in the pot. Boil it over the open lid and medium heat. When the core floats, scoop it out with a leaky spoon.
Step5:About 20 minutes. The water is less. Turn on the small fire and cook slowly.
Step6:It's gelatinous. The pulp has become transparent and bright. The juice is also sticky. That's OK.
Step7:In a bowl. The color is really charming.
Step8:When it's warm, put it into the prepared glass bottle, seal it and put it in the refrigerator for cold storage.
Step9:Refrigerated. Mixed with homemade yogurt. Fragrant.
Step10:Drink water. Prepare a glass for your family.
Cooking tips:The peel should be gently rubbed with salt and then rinsed with water. You will smell the fragrance released when cleaning. When cutting the kumquat, I removed part of the core. Of course, I can't do it. Because it will float up a lot when the cook is behind. It can be scooped out with a slow spoon. Kumquat can be drunk with water. It can be eaten with yogurt. It can be poured on your favorite little heart. It can be used in cake. It's also versatile. If the disinfection work is well done, a bottle of jam can be refrigerated for 23 months, but please finish as soon as possible. There are skills in making delicious dishes.