Honey kumquat(mi jin ju )

Honey kumquat

Introduction:

"Honey kumquat pickled with sugar is transparent and attractive in color, with moderate sweetness and acidity in the mouth. Kumquat fruit is rich in vitamin A, which can prevent pigmentation, enhance skin luster and elasticity, slow down aging, and avoid skin relaxation and wrinkle. Winter often eat kumquat, but also increase the body's cold resistance, prevention of cold

Production steps:

Step 1: soak the kumquat in light salt water for 10 minutes and clean it.

Step 2: after controlling the water content of the cleaned kumquat, fully air dry or wipe the water with kitchen paper.

Step 3: cut the kumquat evenly 6 times with a knife, and pay attention not to cut it to the end.

Step 4: flatten the kumquat by hand.

Step 5: pick out the cores one by one with a toothpick. It's time to test your patience.

Step 6: put a small amount of Kumquat into a glass bottle and sprinkle with brown sugar. Repeat this procedure until all kumquats are cured, cover and seal for 1-2 days. Until the brown sugar turns into sugar, take it out.

Step 7: pour pickled kumquat into the pot, add rock sugar and proper amount of water.

Step 8: turn down the heat after boiling, until the water is dry and the kumquat becomes transparent.

Step 9: transparent and attractive color

Materials required:

Kumquat: 1000g

Rock sugar: right amount

Salt: right amount

Brown sugar: right amount

Precautions: 1. Kumquat soaked in brine and then cleaned, can be washed more clean. 2. Pickled kumquat to use sealed cans, do not put the refrigerator room temperature can.

Production difficulty: simple

Process: boiling

Production time: several days

Taste: sweet

Chinese PinYin : Mi Jin Ju