Chinese Food
Sichuan beimi kumquat
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Just after the winter solstice. The temperature is up and down. It's easy to catch cold and cough. A lot of friends and family have been recruited. Besides keeping warm, you can also try this. Simple honey kumquat. Jinju has the functions of preventing and curing cold, resolving phlegm and relieving asthma. Bingtang has the functions of Nourishing Yin, promoting body fluid, moistening lung and relieving cough. Chuanbei has the effects of clearing heat and moistening lung. It is suitable for the combination of three kinds of hot cough caused by dry heat. It can effectively treat cough. Attention should be paid to the hot cough applicable to Chuanbei, which is manifested as dry mouth, less thick phlegm, yellow color, sore throat, or accompanied with fever, headache and other symptoms. Chuanbei powder is selected Good results. If you are not thirsty and have itchy pharynx, you should cough at night. If you have thin white phlegm, do not use scallop. Dear friends, don't add scallops.
Cooking ingredients
Cooking Steps
Step1:Wash kumquat with salt. Wax on the surface must be removed. And then put it in light salt water for half an hour.
Step2:Scallop powder. I use the wild scallop granules to deal with it by myself.
Step3:Good Chuanbei. It's like holding the moon in your arms..
Step4:Put it on the kitchen paper. Wrap it in two layers. When smashing it into powder, no powder will leak out.
Step5:Pack tightly. Then use the flat side of the meat hammer to smash. Don't be too strong. Take your time. If there is a stone mortar or something, grinding is OK.
Step6:Smashed scallop powder. Try to be as fine as possible. Spare.
Step7:Soak the kumquat in brine and boil for 1 minute.
Step8:Take out the drain, remove the fruit base, cut into 4 slices, and remove the large seeds.
Step9:Treated kumquat. Put in a pan. Add half a bowl of water. Don't use too much water. The kumquat will come out of the water.
Step10:With yellow icing sugar.
Step11:Low and medium heat. Cook until the sugar melts. At this time, the small seeds will float. Just pull them out. There won't be many.
Step12:Add a lemon juice. Or add some lemon juice concentrate like me. It's not much. It's mainly for keeping fresh.
Step13:After boiling, simmer slowly with a small fire until the juice is almost dried. Remember to stir. Do not paste the bottom. Because there is more sugar.
Step14:Turn off the fire. Add the scallop powder. Mix well.
Step15:Add two spoonfuls of honey. Mix well. All right.
Step16:Seal in a prepared, clean, anhydrous glass bottle. It can be kept for at least 1 month.
Step17:When eating, you can eat it directly or drink it in water.
Step18:Finished product drawin
Cooking tips:Just a few more words. Why do I have Chuanbei powder in the market? Do I have to deal with it myself? Because I can't believe it. Too many. It's too difficult to identify. So. For the sake of curative effect, it's better to make it by yourself. It's not too much trouble. There are skills in making delicious dishes.
