Chinese Food
DIY antitussive and expectorant tea
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Guangzhou people like to visit the flower market during the Spring Festival and buy flowers, kumquats, oranges and so on. It means good luck and good luck. After the Lantern Festival, most companies and families throw them out. Since childhood, every year's kumquat will be picked at home and made into a salted Kumquat Tea, vegetable, stew, or salted kumquat snack. It's Spring Festival again. I saw streets and alleys full of recruiting flower market stalls at the weekend yesterday. So I think of my favorite kumquat. Now I will dedicate my family's ancestral practice of Kumquat to you. Last time, we have released nine systems of salty kumquat. Today, it is very effective to make tea and drink it to relieve cough and phlegm.
Cooking ingredients
Cooking Steps
Step1:Remove the fresh kumquat and wash i
Step2:Cut in the middle
Step3:Dry. Or air dry. Do not bask in the sun
Step4:Stir fry with salt. Remove water
Step5:Put the kumquat in a sealed jar. Salt it up. (because there is a gap. It doesn't need a layer of kumquat and a layer of salt
Step6:Sealed. One month later
Step7:Sealed for six months; at least six months to eat. Best in a year
Step8:Take 23 salty kumquats, add shredded ginger and sugar, and brew them in boiling water; (cough and phlegm relief
Cooking tips:1. Salt must be fried for a long time; there are skills in making delicious dishes.
