Salted Kumquats
Overview
It is said that this is a small cough remedy that is widely circulated on the Internet, and it is very effective. I didn't know what happened during the winter, so I bought kumquats and used part of them to make this salted kumquat. It is said that the longer the kumquat is salted, the better the effect will be. Calculating the time, it was almost half a year. I turned it out and took a look. I dipped my chopsticks into some juice to taste it. It was so salty. You can probably soak it in water and drink it. If you don't want to drink it, just keep marinating it. Isn’t it said that the longer the time, the better? I don’t know how long this deadline is? . . . .
Tags
Ingredients
Steps
-
Ingredients: 250 grams of kumquats, appropriate amount of salt
-
Soak the kumquats in salt water and wash them,
-
Pour out the controlled water.
-
Place in a cool and ventilated place to dry surface moisture.
-
Spread a layer of salt on the bottom of an airtight container.
-
Use a toothpick to poke holes on the surface of the kumquat,
-
Add in salt and roll in a layer of salt.
-
Place in container.
-
Cook until all the kumquats are in the container.
-
Cover the surface with a layer of salt.
-
Put the lid on and seal.
-
Label with the production date and store in a cool and ventilated place.
-
After a few months, unseal and soak one in water for drinking.
