Candied Kumquats
Overview
I haven’t eaten kumquats for many years. I always pass them by and almost never think of taking them home. Why? Not sure. As for fruits, I am actually more willing to eat them fresh. I used to eat kumquats this way in the past, but this time, I wanted to make candied kumquats. It is said that kumquat has the functions of regulating qi and relieving depression, resolving phlegm and relieving cough, digesting food and sobering up. If you eat it directly, you can probably just leave it and make it into candied kumquats. Maybe some people are willing to eat a few. The production is not complicated, it just takes a little time to cut and squeeze out the cores one by one. The cutting edges were a bit long, and some of them couldn't withstand being scratched during cooking and fell apart, but that was fine. It looks pretty good after being boiled and dried, but I never thought that candied kumquats would taste like this, very weird. . . . Regulate Qi. . . .
Tags
Ingredients
Steps
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Ingredients: 700 grams of kumquats, 180 grams of rock sugar, 100 ml of water
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Put the kumquats into clean water, add salt and rub them.
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Pour into a mesh sieve and let dry the surface moisture.
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Use a knife to make 6 cuts on the side at even intervals.
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Squeeze it from the top and squeeze out the orange core,
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Squeeze out all the orange pith.
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Add 100 grams of crushed rock sugar, put in the refrigerator, and marinate for one or several days.
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There is juice oozing out,
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Pour into the pot, add the remaining rock sugar, and then add an appropriate amount of water.
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Put on the fire, bring to a boil over high heat, then turn to medium to low heat and simmer.
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After the soup in the pot is reduced, turn to low heat and gently press the kumquats with a spoon to squeeze out the water in the kumquats.
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Continue to simmer until the soup becomes dry, turn off the heat and let cool
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After cooling, bottle it and seal it for storage.
