Recipe: Salty kumquat

Home Cooking Recipe: Salty kumquat

Notes:

It is the season when kumquats are on the market. I want to try to do the salty kumquats that Cantonese people like. It is said to have a very good effect of relieving cough and removing phlegm. Many Cantonese people do it every year, and the longer the pickling, the better. Whenever the cold coughs and the throat is uncomfortable, it is necessary to remove a salty kumquat and drink it. This is also a folk recipe.

Ingredients:

Steps:

  1. Home Cooking Recipe: Rinse the fresh and unbroken kumquats, dry them in the sun for two or three days, and completely dry the moisture of the epidermis.

    Rinse the fresh and unbroken kumquats, dry them in the sun for two or three days, and completely dry the moisture of the epidermis.

  2. The glass bottle is boiled with boiling water and dried.

  3. Put a layer of salt on the bottom of the glass bottle, then put a layer of kumquat, then put the salt until it is full. Salt should be put more, you must completely cover the kumquat

  4. Cover the cap, label the bottle, and record the date. The next step is to test the patience and put the glass bottle in a cool place for more than one year. If you have a bottle at this time of the year, you will eat it every year.


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