Recipe: Rock sugar kumquat, young and old, small snacks

Home Cooking Recipe: Rock sugar kumquat, young and old, small snacks

Notes:

Kumquat is not only beautiful, but also rich in vitamin C, kumquat and other ingredients, which have certain effects on maintaining cardiovascular function and preventing diseases such as hardening of blood vessels and hypertension. Kumquat candied fruit can be used for appetizing, soaking in water and drinking kumquat juice can stimulate thirst, qi qi stagnation, phlegm and cough benefits are many

Ingredients:

Steps:

  1. Home Cooking Recipe: 1, raw materials, kumquat to pedicle.

    1, raw materials, kumquat to pedicle.

  2. Home Cooking Recipe: 2, add two tablespoons of salt to wash and remove the epidermis wax and rinse.

    2, add two tablespoons of salt to wash and remove the epidermis wax and rinse.

  3. Home Cooking Recipe: 3. Drain the water and cut it in half to remove the visible seeds.

    3. Drain the water and cut it in half to remove the visible seeds.

  4. Home Cooking Recipe: 4, add water crystal sugar and kumquat in the pot, boil the fire and turn to medium heat to cook, there are floating foam to filter out.

    4, add water crystal sugar and kumquat in the pot, boil the fire and turn to medium heat to cook, there are floating foam to filter out.

  5. Home Cooking Recipe: 5, the kumquat can be cooked to the gelatin transparent color, this time the water is almost boiled, and the extra kumquat syrup can be washed with a clean jar and flushed.

    5, the kumquat can be cooked to the gelatin transparent color, this time the water is almost boiled, and the extra kumquat syrup can be washed with a clean jar and flushed.

  6. Home Cooking Recipe: 6, one side of the face is placed on the baking pan, my size is 28*28, a pound is just a good meal.

    6, one side of the face is placed on the baking pan, my size is 28*28, a pound is just a good meal.

  7. Home Cooking Recipe: 7, the middle layer is fired at 120 degrees for about 50 minutes, and baked until the kumquat skin has a toughness. It can be sealed and stored in a cold place. It’s okay to put it for ten days and a half, and I won’t do more.

    7, the middle layer is fired at 120 degrees for about 50 minutes, and baked until the kumquat skin has a toughness. It can be sealed and stored in a cold place. It’s okay to put it for ten days and a half, and I won’t do more.

  8. Home Cooking Recipe: 8, hi sweet can also evenly layer the sugar, I sprinkled a little sugar powder here to decorate, soaking water or when the small mouth is good ????

    8, hi sweet can also evenly layer the sugar, I sprinkled a little sugar powder here to decorate, soaking water or when the small mouth is good ????

Tips:

1, about the baking temperature, do not save the temperature in order to save time, low temperature baking is just to dry excess water. 2, boil the kumquat when it is cooked until it becomes soft and transparent, you can not cook. 3, about sugar, sugar will be saved a little longer, if you do more than one can eat more sugar, I can put more sugar here, my sweetness here is just good for me, because too much sugar on the body It is not very good. The taste is slightly bitter and sweet, and the aftertaste is endless. When you are doing it, you can look at it according to your taste and needs.


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