Preserved kumquat(jin ju mi jian )

Preserved kumquat

Introduction:

"Kumquat is a good thing. In cold freezing, kumquat can enhance the body's cold resistance and prevent cold. Eat kumquat must take skin to eat, and eat is mainly skin, of course, do not eat skin, then there is nothing to eat. But little pot friends don't like it, so they make preserves. Although vitamin C is destroyed a lot, they taste sweet and soft. They are still very popular. "

Production steps:

Step 1: wash the kumquat and cut the epidermis on the top with a sharp blade;

Step 2: add rock sugar and water

Step 3: heat up, boil over high heat, and cook slowly over low heat;

Step 4: cook until the epidermis is transparent and turn off the heat;

Step 5: take out the kumquat, drain the water and put it in the microwave container

Step 6: put it in the microwave oven and keep the heat high until the surface is dry and tough.

Materials required:

Kumquat: 600g

Rock sugar: 200g

Water: moderate

Precautions: 1. Scratch the surface of Kumquat before cooking, which can make it taste better; 2. Don't cook it too long, I've cooked it a little; 3. Be careful not to overdo it after entering the microwave oven and turn it into a rubber band. My practice is: 2 minutes at a time, about 5 or 6 times. The method of insurance is to take it out after 2 or 3 times and turn it over; then take it out every 2 minutes to check the quality. 4. Don't throw away the water to boil kumquat. You can put it into the refrigerator to flush it. You can also add it into other desserts to make sweeteners.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Jin Ju Mi Jian