Chinese Food
New rookies can get soothing the liver, regulating qi, stomach, resolving phlegm, beautifying and nourishing the face
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I have my father, a lover of flowers, birds, fish and insects. He planted his own bergamot. So I could just stew it.
Cooking ingredients
Cooking Steps
Step1:Wash the bergamot and let it dry naturally. (or wipe it with kitchen tissue
Step2:Half spli
Step3:Cut it into silk. Look at your own knife. As long as possible. Best. Bad knife work. It doesn't matter if it's sliced.
Step4:Put it in the stew. Add a huge piece of ice sugar. (there is no need to add water in the stew. Water is needed outside the stew. It's called stewing in water.)
Step5:Stew, stew, stew. Just stew there for 12 hours. Occasionally remember to look at the water outside the stew cup. Don't stew it dry.
Step6:Slowly the color of the Buddha hand changed from light yellow to caramel. After it cools down, put it into a glass jar, seal it, put it into a refrigerator and refrigerate it.
Step7:I can drink one cup of tea every day. I add honeysuckle, chrysanthemum and medlar.
Step8:This cup. I added some Honey osmanthus made by myself last year. I added two roses.
Cooking tips:Anyway, it's a super rookie recipe. Everyone can get it easily. It's just that it's not easy to buy fresh bergamot. But there are some on some treasure. Bergamot is really a very good fruit & vegetables. I think it's a very mild product. There are skills in making delicious dishes.
