Recipe: Kumquat lemon balm

Home Cooking Recipe: Kumquat lemon balm

Notes:

Coughing and coughing for more than a month is not good. I heard that lemon honey is soaked in water and so on. So I added kumquat. After 3 hours of tanning, kumquat lemon cream became thick, especially good. It is definitely good for pharyngitis!

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the kumquat with salt water for half an hour

    Wash the kumquat with salt water for half an hour

  2. Home Cooking Recipe: Lemon as above

    Lemon as above

  3. Home Cooking Recipe: Rock sugar should use yellow old rock sugar

    Rock sugar should use yellow old rock sugar

  4. Home Cooking Recipe: The maifan stone I used was not sticky, and a small bowl of water was used to melt the sugar.

    The maifan stone I used was not sticky, and a small bowl of water was used to melt the sugar.

  5. Home Cooking Recipe: The sugar is melted to 80% and the sliced ​​kumquat is added to the stir fry

    The sugar is melted to 80% and the sliced ​​kumquat is added to the stir fry

  6. Home Cooking Recipe: About 10 minutes, the kumquat is translucent and added to the sliced ​​lemon to continue to stir fry.

    About 10 minutes, the kumquat is translucent and added to the sliced ​​lemon to continue to stir fry.

  7. Home Cooking Recipe: Keep stirring, be careful not to stick to the bottom.

    Keep stirring, be careful not to stick to the bottom.

  8. Home Cooking Recipe: The color is getting deeper and the sugar is mushy

    The color is getting deeper and the sugar is mushy

  9. Home Cooking Recipe: The sealed can must be naturally air-dried, placed in the refrigerator after being cooled, and can be stored for half a year.

    The sealed can must be naturally air-dried, placed in the refrigerator after being cooled, and can be stored for half a year.


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