Kumquat Tea(jin ju cha )

Kumquat Tea

Introduction:

"I caught a cold at the weekend, and I still feel sick today. From small to large, the first reflection of a cold is tonsil enlargement and vocal cord congestion. At that time, the family would have a series of dietotherapy behaviors, such as drinking ginger soup to sweat, eating grapefruit to soothe Qi, eating kumquat to dissipate phlegm and so on. The kumquat bought yesterday is too sour to be imported. Originally, I wanted to marinate with white sugar directly, but the water content was very low after cutting. I simply boiled a large bottle of Kumquat Tea and drank it with warm water at any time. I thought it was almost the taste of candied fruit, so it was good to bake it. In the afternoon, the sun is looming. I go to the yard with Kumquat Tea to have a rest. I'm giving myself a holiday at any time... "

Production steps:

Step 1: soak the kumquat in rice washing water for half an hour, then wash it with clean water, and dry it on the cutting board.

Step 2: cut the kumquat with a knife.

Step 3: pick out the seeds with a fork.

Step 4: put a little water in the pot and boil the rock sugar until it melts.

Step 5: put the kumquat into the pot and cook until the water is reduced. The water is light golden. Turn off the heat and let it cool in the pot.

Step 6: transfer the kumquat and sugar water in the pot to the sealed pot, pour a little honey on it, and eat it after sealing for one day.

Materials required:

Kumquat: moderate

Rock sugar: right amount

Honey: right amount

Attention: 1. Baking soda and rice washing water can be integrated with the surface pesticide of vegetables and fruits. 2. The newly boiled kumquat is sweet. After soaking for one day, the taste of Kumquat in the kumquat water is stronger.

Production difficulty: simple

Technology: pot

Production time: one day

Taste: sweet

Chinese PinYin : Jin Ju Cha