Chinese Food
Kumquat sauce -- baby cough elixir
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Compendium of Materia Medica says that golden orange peel can be supplemented with tonic, diarrhea with cathartic, increased with ascending medicine and decreased with descending medicine . Kumquat jam has a strong cough and expectorant effect. In autumn and winter, eating some kumquat jam after a cold will soon work. It's a good choice to prepare some for your family in winter.
Cooking ingredients
Cooking Steps
Step1:Rinse kumquat. Soak in salt water for 15 minutes. Rinse with water.
Step2:Cut the kumquat and marinate it with white sugar for more than half a day.
Step3:Boil the pickled kumquat and purified water together in low heat for 20 minutes. Add in the ice sugar during the process. Melt slowly. Keep stirring while boiling to prevent the paste from bottoming. Another way is to put the pickled kumquat into the cooking machine, smash it and then boil it. In this way, you can add less pure water and more mellow.
Step4:OK. Cool it and then bottle it. The bottle mouth is sealed. The refrigerator can store it for more than one month.
Cooking tips:Do not drink milk for one hour before and after eating kumquat. The protein in milk will coagulate when encountering the acid in Kumquat. It is not easy to digest and absorb. It will cause abdominal distension; it is also not suitable to eat kumquat before meals or on an empty stomach. Because the organic acid contained in kumquat will stimulate the mucous membrane of the stomach wall. The stomach will have discomfort; when the throat is itchy and coughing, it is not suitable to add sugar when drinking Kumquat Tea. If the sugar is released, it is easy to produce phlegm. There are skills in making delicious dishes.
