Kumquat Compote (tang zi jin ju )

Kumquat Compote

Introduction:

"I didn't like kumquat before. Since my friend warmly recommended it to me and introduced many benefits, I fell in love with it. Fresh kumquat can't be kept for a long time. I want to use honey to keep this beauty - sugar stained kumquat. "

Production steps:

Step 1: pour water into a large bowl, sprinkle a little salt, soak kumquat for 20 minutes, and rinse.

Step 2: control the water content of kumquat and remove the pedicels. Take one grain and cut it 6-8 times vertically with the same width. The edge of the knife should not be too deep. Don't cut it up and down.

Step 3: press the cut kumquat with your fingers; pick out the seeds with a fruit fork or toothpick.

Step 4: Processed kumquat.

Step 5: place the kumquat in a clean and waterless container, code a layer of kumquat, sprinkle a layer of white granulated sugar; seal and marinate for about 3 days.

Step 6: salted kumquat, sugar melt, liquid increase.

Step 7: take a pot, put in the pickled kumquat, pour in a small bowl of water, put in rock sugar.

Step 8: bring to a boil over a high heat and simmer over a low heat.

Step 9: the water in the pot becomes thick and transparent.

Step 10: after cooling, the juice will become thicker.

Step 11: put the pickled kumquat into the container, seal it and store it in the refrigerator after cooling.

Materials required:

Kumquat: 500g

White granulated sugar: 50g

Rock sugar: 80g

Salt: right amount

Clear water: a small bowl

Note: the best pot to boil kumquat is not sticky pot, not easy to paste the bottom.

Production difficulty: simple

Process: boiling

Production time: several days

Taste: sweet

Chinese PinYin : Tang Zi Jin Ju