Candied Bergamot(tang zi fo shou )

Candied Bergamot

Introduction:

"As soon as you see, you can see how the name of bergamot came from. It turns out in autumn. My family buys it every year, but it's mostly ornaments. They take its fragrance, and the fruit is finally thrown away. Sliced tea, fragrance, if you do not remember to drink, it is a waste. Every time I feel it, I always want to use it. Read the books, and finally find a simple use, and finally in a good leisure time, pickle it for later use. Bergamot can regulate qi and relieve pain, resolve phlegm and cough, soothe the liver and stomach, strengthen the spleen and eliminate food. Yin deficiency with fire, no qi stagnation, diet

Production steps:

Step 1: a Bergamot

Step 2: wash skin with water

Step 3: dry with a clean cloth

Step 4: slice evenly

Step 5: put it in a bowl

Step 6: add sugar

Step 7: mix well

Step 8: put one piece into the bottle

Step 9: cover the surface with sugar and seal for 7-10 days

Step 10: mash and soften the fruit

Materials required:

Bergamot: 1

Sugar: 130g

Note: do not slice too thick, about 2 mm can be, in order to facilitate pickling. The surface should be covered with sugar to avoid spoilage and mildew. If the pulp is exposed during pickling, it can be pressed down and submerged in the sugar juice.

Production difficulty: simple

Process: salting

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Tang Zi Fo Shou