Brown sugar honey kumquat(chan zui xiao chi hong tang mi jin ju )

Brown sugar honey kumquat

Introduction:

"Kumquat, as a kind of food therapy and health care product, can regulate qi, resolve phlegm, relieve depression, quench thirst, eliminate food and sober up. Honey kumquat pickled with sugar is transparent and attractive in color. It tastes sour and sweet. It's an appetizer and a secret preserved fruit. It can be eaten as a snack. It's also very suitable for autumn and winter

Production steps:

Step 1: prepare all the ingredients.

Step 2: soak the kumquat in light salt water for 10 minutes and clean it.

Step 3: dry the kumquat with kitchen paper.

Step 4: then use a knife to evenly mark the kumquat 6 times, not to the end.

Step 5: then flatten the kumquat.

Step 6: pick out the core bit by bit with a toothpick.

Step 7: finish everything in turn. It's a lot of work. Be patient. Watch TV and do it slowly.

Step 8: put a small amount of Kumquat into a sealed jar and sprinkle with brown sugar.

Step 9: repeat this procedure until all kumquats are cured, cover and seal for 2-3 days.

Step 10: until brown sugar turns into sugar water, take it out.

Step 11: take a small pot and pour in the pickled kumquat. Add rock sugar and some water.

Step 12: turn down the heat after boiling, until the water is dry and the kumquat becomes transparent.

Materials required:

Kumquat: 500g

Brown sugar: 80g

Rock sugar: 80g

Salt: right amount

Note: kumquat soaked in fresh water can be washed more cleanly. Wipe the water off the kumquat before proceeding to the next step. Picking out the core of Kumquat is a laborious job. You should be patient and do it slowly. Pickled kumquat to use sealed cans, do not put the refrigerator room temperature can. Cook until the kumquat, and then turn it over frequently to avoid pasting the bottom.

Production difficulty: ordinary

Process: boiling

Production time: several days

Taste: sweet and sour

Chinese PinYin : Chan Zui Xiao Chi Hong Tang Mi Jin Ju