Chinese Food
Canton style pickled kumquat
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Cantonese style salty kumquat, expectoration, cough relief, throat inflammation and other minor throat problems. The effect of drinking water is particularly good. In addition to salt, licorice and tangerine peel are specially added.
Cooking ingredients
Cooking Steps
Step1:After the kumquat is bought, soak it in salt water for 1 hour, wash it, dry it or dry it directly in a pot. It's better to cut the kumquat with a knife.
Step2:This is a very important step. Stir fried salt. Do not put salt directly.
Step3:Put the kumquat in a clean glass bottle without any water. Add the salt, licorice and orange peel.
Step4:First seal with plastic wrap. Then close the bottle. It can be eaten after 36 months in a dry place.
Cooking tips:Kumquat should be dried or dried as much as possible. Salt should be fried. There are skills in making delicious dishes.
