Chinese Food
Runfei Zhike kumquat sauce
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In winter, I will cough all the time. The doctor said it is allergic cough. It may be caused by air. There's no way to change the environment. You can only make something to moisten your lungs. It's much simpler than steaming oranges and stewing pears with scallops. It's very convenient to make a can and eat it for a long time. It's convenient to drink in water or spread bread with jam.
Cooking ingredients
Cooking Steps
Step1:First, clean the kumquat. Soak it in brine for half an hour. Drain the water and slice it to remove the seeds. Some people say that the effect of Kumquat seeds will be better if they are not removed. But I still remove them. Without seeds, the taste will be much better. (removing seeds should be the most complicated in the whole process. There are many seeds in a small golden orange. Please let me know if you have any convenient and quick way to remove seeds. Hahaha
Step2:Add white granulated sugar and stir well. More sugar is needed. It can marinate water
Step3:It's better to leave it for a few hours after mixing. I'll start to boil after half an hour. Ha h
Step4:Pour the marinated kumquat and juice into a small pot to boil. Add water and sugar. Cook slowly on a small fire until the water evaporates almost. When kumquat starts to be a little transparent, it should be stirred to prevent sticking to the pot. It is OK to collect the juice and make the sauce. Scald the glass pot with boiling water and then dry it for bottling. I made it in a snow pa
Cooking tips:When making jam, don't be afraid to put more sugar. Sugar can make jam. When you drink it with water, it will also be diluted. It won't get fat. Moreover, sugar can only be preserved for a long time. Because there is no additive, it should be stored in the refrigerator. It's better to eat it in a month or two. Not only to drink with water, but also to spread bread and decorate dessert. It's fragrant and healthy. The color is also beautiful. Hurry up and make it delicious.
